This vegan chickpea burgers recipe is made with delicious veggies and canned chickpeas in under 30 minutes!
Plant based burgers, such as black bean burgers, sweet potato burgers, and these chickpea burgers are the perfect alternative to meat.
They're flavorful, easy to make, and filled with protein. Cook them on the stove, in the oven, or on the grill.
- Canned Chickpeas - Using canned beans will make the process so much easier. If you want to cook raw chickpeas instead, follow these instructions in our post, Cook Dried Garbanzo & Black Beans in 3 Easy Steps.
- Oat Flour - You can make your own oat flour in a food processor or a blender or use store bought.
- Chopped Vegetables - We use red onion or white onion, garlic, spinach, baby carrots, and red bell pepper in this recipe. You can also use sun dried tomatoes, kale, or add some heat with a spicy pepper.
- Nutritional Yeast - This elevates the flavor of the chickpeas and helps bind the veggie burgers.
- Spices - We used cumin and cayenne pepper for a kick of heat. We also used salt and black pepper.
How to Make Them
- First drain and rinse the chickpeas and then put them in a large food processor with the spinach and carrots, spices, and nutritional yeast and process until the beans and vegetables break down and the mixture begins to form a ball.
- Measure out ⅓ of a cup of the burger mixture and form it into a patty. Continue the process until you have 6 to 8 patties.
- Heat the oil in a large skillet over medium heat and when the oil is hot, fry the patties for about 5 to 7 minutes per side, or until the burgers are golden brown and crispy on the outside.
How to Serve
They're also great with melted vegan cheese.
FAQs and Pro Tips
Onions have a lot of water, so when you process them they will release the water and make the mixture too wet. It's best to finely chop them and fold them in.
The burgers will set as they chill, making it less likely that they'll fall apart while cooking.
Yes, you can bake them in a 375°F (190°C) oven for approximately 10-12 minutes per side, or until they're golden brown. Spray or brush with a thin film of oil to make them crispy.
To store unbaked patties, stack between parchment paper and place in an airtight container in the refrigerator for up to 3 days. Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.
More Vegan Burger Recipes
Vegan Chickpea Burgers
- food processor
- grill or stove
- 2 tablespoons vegetable oil
- 25 ounces cooked chickpeas drained
- 1 ¼ cup oat flour
- 1 large onion – minced
- 3 cloves garlic
- ½ cup spinach
- ½ cup baby carrots
- ½ red bell pepper
- 2 tablespoons nutritional yeast
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- Salt and Pepper to taste
- Add all of the ingredients, EXCEPT the onions and the oil, to a food processor and blend until the mixture is firm and moldable. Transfer to a medium size bowl and stir in the onions.
- For 3 and ½ inch burgers measure out ⅓ of a cup of the mixture and roll into a ball, then flatten into a round patty.
- Heat 1 tablespoon of oil on medium-high heat in a large skillet. Add patties to the pan and cook until golden brown and then flip and cook the other side until golden brown.
- Add the other tablespoon of oil if needed.
- For best results, refrigerate the patties between parchment paper (to prevent them from sticking together) for an hour before cooking. This will help them set so they stay together.
- Taste the burger batter and add more spice if you like.
- Store in the refrigerator for up to 3 days.
- Freeze uncooked patties for up to 3 months, thaw in the refrigerator and cook as directed.