These flavorful vegan chickpea burgers are made with wholesome ingredients like oats, shredded carrots, red onion, and ginger. They are seasoned just right and held together with flaxseed for the perfect plant-based patty. They’re firm enough to sear in a pan, flip on the grill, or reheat from frozen without falling apart. Ready in about 40 minutes.
Whether you’re firing up the grill, want something quick for dinner, or just trying to get more chickpeas into your life, this chickpea burger patty is about to be your new go-to.
This chickpea recipe is especially popular during grilling season - think summer BBQs, Memorial Day, the Fourth of July, or any day when burgers and cold drinks reign supreme. But I, of course, have them all year long.
If you love vegan burger recipes for busy weeknights, meal prep, or casual cookout, also try this easy Chipotle Black Bean Burger. These easy veggie burgers pair perfectly with Red, White, and Blue Fruit Salad, Vegan Macaroni Salad, or Vegan Caesar Pasta Salad. Serve them together and you’ve got a cookout on a plate.
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Why You'll Love This Recipe
- This chickpea burger recipe makes for a crispy outside and a tender inside.
- Chickpea patties are easy to make with pantry staples you probably already have.
- They hold their shape in a bun, on a plate, or stacked sky-high with toppings.
- Perfect for picky eaters, plant-curious grillers, and anyone who thinks vegan food can’t be satisfying.
- These veggie burgers are excellent for meal prep & freezer-friendly.
Ingredients
Carrots: Even though this recipe uses a food processor, I recommend using pre-shredded carrots. It helps minimize blending, keeping the burger mixture textured instead of mushy.
Chickpeas (also known as garbanzo beans): Make sure to thoroughly dry the chickpeas after rinsing them — excess moisture is the enemy of a sturdy burger. Simply pat them dry with a clean kitchen towel and let them rest in a colander while you prep the rest of your ingredients. The drier they are, the better they’ll hold together.
See the recipe card for quantities and a full list of ingredients.
Variations
- Add fresh parsley, dill, or cilantro to the burger mixture for a bright, fresh veggie burger vibe.
- Make smaller patties for party bites and lunchboxes.
- Add corn, diced jalapeño, and a dash of chili powder.
- I make them into falafels by blending the ingredients well, leaving much less texture. I roll them into balls and bake them at 375°F for about 25-30 minutes. It's also great for kids' lunch boxes. For other great lunch ideas, check out Vegan School Lunch Ideas for Kids.
How To Make Chickpea Burgers
This is the process in pictures. See the recipe card for details.
Step 1: Pulse the oats: Add oats to a food processor and pulse until they resemble coarse breadcrumbs.
Step 2: Toss in onion, garlic, ginger, carrot, flaxseed, tomato paste, soy sauce, oil, lemon juice, and spices.
Step 3: Pulse a few times until combined but still textured—no mush zone. See the pic for chunkiness.
Step 4: Add chickpeas and pulse 5–6 times or until mixed.
Step 5: Keep it chunky, not baby food - similar to the picture above. You should still see some intact chickpeas.
Step 6: Remove the blade and mix in sunflower seeds. Give it a good mix.
Step 7: Divide the mixture into four patties. Refrigerate for 20–30 minutes to help it firm up and become easier to handle.
Step 8: Cook your way—pan-fry in a bit of oil over medium heat for 4–5 minutes per side, bake at 375°F for 25–30 minutes flipping halfway, or grill using a cast-iron skillet over medium, indirect heat (skip the grates!).
Top Tips
The biggest gripe with most homemade veggie burger recipes? They fall apart. These simple tips will help you keep your patties firm, flavorful, and grill-worthy.
- Dry those chickpeas! Wet chickpeas = mushy burgers. Pat them dry and let them air out while you prep the other ingredients.
- Don’t over-blend. You want a chunky texture. Pulse until it sticks together but still has some bite.
- If the batter is sticking to your hands when making the chickpea patties, add some flour to your hands.
- When making the patties, roll them up into a ball, then place a piece of parchment paper over the top. Press them down with your hands or the bottom of a cup to spread them evenly.
- Let the mixture chill for 20–30 minutes in the fridge. It makes it easier to shape and helps the patties hold up when cooking. While you wait, make some Mexican Potatoes to serve on the side!
- Cook low and slow. Medium heat and a little oil = crispy outsides and fully cooked centers. Too hot, and they’ll burn before they firm.
- On a traditional grill, consider using a cast-iron grill pan or grill mat if you find your chickpea patties are not firm enough (but they should be with this recipe). This gives you the benefits of grilling while keeping them from possibly falling through the grates.
Other Cooking Methods
Bake or air fry for oil-free goodness. Want less mess? Bake at 375°F (190°C) for 25–30 minutes or pop them in the air fryer. Flip halfway for that golden glory.
Air-frying is a great way to achieve a crispy exterior without using much oil. Set your air fryer to about 360°F (182°C) and cook the patties for 10–15 minutes, flipping halfway through. You’ll get a satisfying crunch with minimal extra fat.
Serving Suggestions
- Serve with Cucumber and Carrot Salad or Classic Vegan Coleslaw.
- Top with avocado or one of these vegan sauces.
- Serve as a classic burger - Toasted bun, lettuce, tomato, red onion, and a big ol’ swipe of vegan mayo or Vegan Big Mac Sauce.
- Serve the burger patty over Instant Pot Vegetable Pearl Couscous or Simple Instant Pot Yellow Rice.
- Skip the bun and serve in big leafy greens with mustard, kraut, or your fave sauce for a fresh and crunchy bite.
Recipe FAQS
You can prep the patties and store them in the fridge for up to 3 days before cooking. Perfect for meal prep or when future-you needs a break.
It usually means the mixture was too wet—next time, be sure your chickpeas are nice and dry. If you’re in the middle of a burger meltdown right now, mix in more oats or breadcrumbs, and don’t skip the fridge time. These patties need a little chill to hold them together, just like the rest of us.
You bet. Mash the chickpeas with a fork or potato masher and stir everything by hand. It’s rustic and still delicious.
Got a minute? I'd love for you to comment and rate the Vegan Chickpea Burger. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Chickpea Burgers
Equipment
Ingredients
For the Chickpea Burger
- ½ cup rolled oats substitute with ⅓ cup of oat flour or ½ cup of bread crumbs
- ½ small red onion finely chopped
- 2 cloves garlic minced
- ¼ cup carrot shredded
- 2 tablespoons ground flaxseed
- 1 tablespoon freshly grated ginger 1 inch; remove skin before grating
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon soy sauce or tamari
- 1 tablespoon olive oil
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 15-ounce can chickpeas drained, rinsed, patted dry, and mashed if not using a food processor
- 2 tablespoons sunflower seeds
To Build Your Burger
- burger buns sub with flour wraps or lettuce wraps
- vegan mayo
- lettuce
- tomato
- red onions
- avocado
Instructions
- Prep the oats: Pulse oats in a food processor until coarse, like breadcrumbs.
- Combine: Add onion, garlic, ginger, carrot, flaxseed, tomato paste, soy sauce, oil, lemon juice, and spices. Pulse a few times until coarsely ground and not mushy—leave some texture. Add the chickpeas and pulse about 7-8 times so the mixture is not mushy. Remove the blade and add sunflower seeds and combine using a spoon or spatula.
- Chill the mix: Let the mixture rest in the fridge for 20–30 minutes to firm up.
- Form patties: Shape into 4 burger-sized patties.
- Cook: Heat a pan and spray with some oil spray. Place the burgers on the hot pan and cook 4-5 minutes per side until golden brown. You can also bake at 375°F for 25–30 minutes, flipping halfway through. If using a BBQ consider using a cast-iron skillet on the grill, add a bit of oil, and cook them over medium, indirect heat for the best texture and no mess.
- Serve: Serve these burgers on toasted or untoasted buns with crisp lettuce, tomatoes, and avocado. You can also serve them in wraps, or over a hearty grain bowl. Bonus: they freeze well, so go ahead and double the batch—future you will be thrilled*.
Regi Pearce says
This chickpea burger is so well-behaved. Not only does it pack a punch of flavor, but it also holds together great. I do simple toppings like fresh lettuce, tomato, and some vegan mayo. Those burger days of yore that ended up crumbling at first bite are gone. Trust me—this patty has its act together!