These chickpea veggie burgers are tender and unbelievably flavorful. Easy to make and perfect for a filling and satisfying plant-based meal. Ready in 30 minutes.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Looking for a crisp, elegant side? This melon cucumber salad with fresh mint and a light melon vinaigrette is just the thing.
This is the Best Vegan Burger Recipe
- They are super tasty, savory and tender with an amazing texture that won't fall apart. These gluten-free chickpea burgers are made without breadcrumbs, without flour and no eggs.
- These homemade plant-based burgers are so much better than store-bought vegan burgers.
- The mixture of chickpeas, rolled oats and shredded zucchini keeps the burgers moist and bound together.
- They cook up slightly crispy on the outside and tender on the inside.
Serve with a nice pile of crunch cabbage salad, roasted root vegetables, or roasted broccolini. Add a swipe of tangy vegan mayo, or top with a dollop of creamy mushroom sauce.
Jump to:
Chickpea Burgers Recipe Ingredients
- Chickpeas (garbanzo beans): make up the base of these chickpea patties.
- Gluten-free quick oats: adds nice texture. Old fashioned rolled oats can be substituted but they should be pulsed in a high speed blender or food processor until broken down (about 5 pulses) so they can absorb some of the moisture and not make the patties crumbly.
- Zucchini: adds moisture and a juicy texture to the chickpea burgers.
- Red onion and garlic: adds a peppery flavor that compliments the garbanzo beans. You can substitute green onions for a milder onion flavor, or shallots for the onions.
- Fresh mint and basil: add a refreshing bright flavor that works really well with the cumin. You can swap for other fresh herbs like parsley or cilantro to change up the flavors.
- Fresh lemon juice: adds moisture, brightness and a touch of tang. Lime juice can also be used.
- Tahini paste: works really well to bind the ingredients. Peanut butter, almond butter or sunflower seed butter work well too.
See recipe card below for all ingredients and quantities.
How to Make Chickpea Burgers
- Mash chickpeas: In a food process add chickpeas and pulse until mostly broken down but not completely smooth.
- Combine: Add oats, zucchini, red onions, mint, basil, lemon juice, tahini, olive oil, garlic, cumin and sea salt. Continue to pulse, scraping down sides when needed, until mixture is fully combined and still textured.
- Form Patties: Scoop out about 1 cup (about 112 grams) loosely packed mixture and form into a firm patty. Pack the patties tightly so that they stays together when cooking. You should have eight 3-4 inch patties.
- Cook: Warm a heavy bottom skillet (preferably non-stick) on medium heat, add a splash of oil and cook patties undisturbed for 5-7 minutes per side until slightly crisp and golden.
Best Vegan Burger Recipe Tips
- If using gluten-free rolled oats instead of quick oats, pulse them in a food processor to break them down and make them more absorbent, or let the mixture sit for 20 minutes to soften the oats before forming patties.
- Do not press on the veggie patties while cooking as they can split or break apart. Be gentle as you flip them over as well.
- The best way to mash the chickpeas is in a food processor. Some canned varieties are more firm than others, making them difficult to mash with a fork or potato masher.
- Adding oil to the pan is not necessary if you're using non-stick but it does help the patties get crisp and golden on the outside.
- You can also make smaller patties to top a salad. You'll need to shorten your cooking time so they don't burn.
Chickpea Burgers Recipe Variations
- Mediterranean: Add chopped sun-dried tomatoes, olives, and a pinch of oregano; finish with a swipe of vegan cashew mayo with lemon.
- Smoky-spiced: Add a teaspoon of smoked paprika, and cumin; brush with homemade smoky chipotle BBQ sauce.
- Green + veggie boost: Add a handful of finely chopped spinach or kale, grated zucchini (well-squeezed), or minced roasted peppers for color and moisture.
- Nut/seed butter swap: Replace tahini 1:1 with almond butter or peanut butter for a different nutty note.
What to Serve with Chickpea Burgers
- Fresh sides: Try a crunchy cabbage salad, shaved zucchini ribbon salad, or a crunchy kale salad for extra texture.
- Saucy toppers: Vegan mayo; romesco sauce without nuts; avocado and basil pesto; or a drizzle of smoky BBQ sauce.
- Build it your way: Pile onto toasted gluten-free buns or tuck into crisp lettuce wraps; add sliced tomatoes, red onion, pickles, and a handful of herbs.
- Simple extras: A spoon of baked polenta on the side or a tray of roasted broccolini for a complete, veggie-forward plate.
Storing Chickpea Burgers
- Refrigerator: These veggie patties store well in the fridge in an airtight container for up to 4 days cooked or uncooked. Make sure to separate the patties with a piece of parchment paper so they don't stick together.
- Freezer: The patties can also be frozen for a month. Freeze on a lined baking sheet first before placing in an airtight container separated by parchment.
Toppings for Chickpea Veggie Burgers
📖 Recipe
Chickpea Veggie Burger Recipe
These chickpea veggie burgers are tender and unbelievably flavorful. Easy to make and perfect for a filling and satisfying plant-based meal. Ready in 30 minutes.
Print Recipe
Pin Recipe
Servings: 8 patties
Equipment
- 1 food processor
- 1 large heavy bottom skillet
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 14-ounce cans chickpeas drained and rinsed
- 1 cup (100 grams) gluten-free quick oats
- 1 small zucchini unpeeled and grated
- ½ medium red onion finely diced
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons finely chopped fresh basil
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini paste
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 2 teaspoons ground cumin
- ½ teaspoon fine sea salt
Instructions
- In a food process add chickpeas and pulse until mostly broken down but not completely smooth.2 14-ounce cans chickpeas
- Add oats, zucchini, red onions, mint, basil, lemon juice, tahini, olive oil, garlic, cumin and sea salt. Continue to pulse, scraping down sides when needed, until mixture is fully combines and still textured.1 cup gluten-free quick oats, 1 small zucchini, ½ medium red onion, 3 tablespoons finely chopped fresh mint, 3 tablespoons finely chopped fresh basil, 3 tablespoons fresh lemon juice, 2 tablespoons tahini paste, 2 tablespoons extra virgin olive oil, 2 garlic cloves, 2 teaspoons ground cumin, ½ teaspoon fine sea salt
- Scoop out about 1 cup loosely packed (about 112 grams) of the mixture and form into a firm patty. Continue until all mixture has been formed. You should have eight 3-4 inch patties.
- Warm a heavy bottom skillet (preferably non-stick) on medium heat, add a splash of oil and cook patties undisturbed for 5-7 minutes per side until slightly crisp and golden.
- Serve with your favorite sides or on a gluten-free bun with your favorite fixings.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
Store in fridge in an airtight container for up to 4 days cooked or uncooked. Separate patties with parchment paper so they don't stick together. Freeze on a lined baking sheet first before placing in an airtight container separated by parchment, for one month.
- If using gluten-free rolled oats instead of quick oats, pulse them in a food processor to break them down and make them more absorbent, or let the mixture sit for 20 minutes to soften the oats before forming patties.
- Do not press on the veggie patties while cooking as they can split or break apart. Be gentle as you flip them over as well.
- The best way to mash the chickpeas is in a food processor. Some canned varieties are more firm than others, making them difficult to mash with a fork or potato masher.
- Adding oil to the pan is not necessary if you're using non-stick but it does help the patties get crisp and golden on the outside.
- You can also make smaller patties to top a salad. You'll need to shorten your cooking time so they don't burn.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Comments
No Comments