Not only is this chickpea burger easy to make but, gluten-free and very tasty. They’re so delicious that I’ve been making them every week. Yep, they’re that good.
I have to admit that I’ve been vegan for almost two years and I’ve never had a chickpea burger. Not even once. I had so many chickpeas leftover from my chickpea tuna sandwich recipe
(coming soon), so as I was looking for chickpea recipes it hit me to make veggie chickpea burgers.
What’s in these vegan burgers
- Mashed chickpeas: These legumes can be mashed with a fork, masher, or a food processor. They’re packed with lots of fiber and will keep you full longer.
- Ground flaxseed meal: This secret weapon holds the burgers together. Flaxseeds are loaded with omega-3 fatty acids, protein, and fiber.
- Lemon juice: Adds a nice tang and another depth of flavor.
- Herbs: I used thyme and cilantro. However, you can use any herb you like such as dill, rosemary, parsley, or tarragon. Feel free to use them dry or fresh. Fresh herbs will lend more flavor.
- Spice: Garlic, cayenne pepper, salt, black pepper, and onion were all used for this recipe. This recipe is very versatile you can switch up the spices depending on the type of flavor you want.
Tip: Switch up the spices & herbs for a fresh spin. Going for Asian or Caribbean-inspired use curry powder. Indian-inspired, use cardamom, Italian-inspired, use oregano or basil, etc.
How to make a chickpea burger?
For this recipe, I used dried chickpeas (optional). Feel free to use canned chickpeas if you’re short on time. Leave the chickpeas in water overnight.
Secondly, use a food processor to add the chickpeas, garlic, onions, cayenne pepper (for some spice), lemon, thyme, cilantro (optional), sea salt & black pepper. Pulse about 5 or 6 times until all ingredients are combined well. See the steps below for making the mixture without a food processor.
Thirdly, remove the chickpea mixture from the food processor into a mixing bowl. Add ground flaxseed and mix well. Put the mixing bowl in the fridge for about 30 minutes to 1 hour. This will allow all the flavors to meld and the texture to become firm. Note: if the mixture is too wet you will need to add more ground flaxseed.
Fourthly, after approximately 30 minutes or so use your hands to form chickpea patties. Add grapeseed oil to a frying pan. Once the oil is hot (2-3 minutes) add your chickpea burgers to the frying pan. Lastly, cook for about 3-5 minutes on both sides. I love my crispy burgers with potato wedges or a side salad. How do you like your chickpea burgers? Leave a comment below and tell me about it.
How to make a chickpea burger without a food processor?
After your chickpeas are rinsed and drained use a fork or similar tool to mash your chickpeas. Once your chickpeas are mashed you can add all other ingredients and proceed per the instructions below located in the recipe card.
What holds a veggie burger together?
One of the things that can make vegan cooking challenging is not using eggs. Some of my favorite binders to use are ground flaxseed meal, flour, chia seeds (aka chia egg), oats, & bread crumbs. For this burger recipe, I used ground flaxseed meal.
Can chickpea burgers be frozen?
Yes, you can freeze chickpea burgers. Although, I would not recommend freezing chickpea burgers because once they are thawed the burgers seem to have too much moisture.
How to store these burgers
Store them in the fridge for no longer than 4-5 days in an airtight container and reheat in the microwave for about 5-7 minutes. For freezing, add them to an airtight container and store them for 1-2 months. Let them staw thaw in the fridge and reheat as previously mentioned.
How much protein is in a chickpea burger?
One can of 15-ounce chickpeas (garbanzo beans) have about 25 grams of protein. One burger has approximately 7 grams of protein.
Here are some of my favorite toppings to add to veggie burgers. What’s your favorite topping?
- Marinated Onions
- Red Pepper Sauce
- Vegan Feta
- Vegan Mayo
- BBQ Sauce
- Dijon Mustard
- Vegan Ranch
These burgers would go well with so many recipes. I’ve listed a few for some inspiration.
- Sweet Potato Wedges
- Mango salsa & tortilla chips
- Buffalo Cauliflower
- Mediterranean Quinoa Salad
- Potato Salad
- Cauliflower Soup
LEAVE A COMMENT BELOW & TAG ME ON INSTAGRAM AND LET ME KNOW HOW YOU LIKE THIS VEGAN BURGER RECIPE. I’D LOVE TO HEAR FROM YOU;-)
The Best Chickpea Burger
- 1 cup dried chickpeas, soaked overnight can sub for canned chickpeas, as well
- 1/4 cup ground flaxseed meal add more if the mixture is too wet
- 1/2 lemon, juiced
- 1 tsp thyme
- 2 garlic cloves
- 1 tsp cayenne pepper
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 onion coarsely chopped
- 1/2 handful cilantro (about 1/2 cup) optional
- 2 tbsp grapeseed oil for frying
- In a food processor, add your chickpeas, garlic, onions, cayenne pepper (for some spice), lemon, thyme, cilantro (optional), sea salt & black pepper.
- Pulse about 5 or 6 times until all ingredients are combined well.
- Remove chickpea mixture from the food processor into a mixing bowl. Add ground flaxseed meal and mix well.
- Put the mixture in the fridge for 30 minutes to 1 hour. This will allow all the flavors to meld and the texture to become firm.
- Use hands to form the chickpea patties.
- Add grapeseed oil to a frying pan. Once the oil is hot (2-3 minutes) add your chickpea burgers to the frying pan.
- Cook for about 3-5 minutes on both sides until golden.
Did you make this recipe?
YOU MAY ALSO LIKE:
- Vegan Chickpea Salad Sandwich
- Easy Homemade Falafel Recipe
- Chickpea Chili with Baked Potatoes
- Cauliflower Steaks with Romesco Sauce
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Originally posted September 2019. Updated blog post in January 2022.