chickpea burger recipe

Whip up these Easy Vegan Chickpea Burgers with just 9 ingredients. Ready in 25 minutes, these flavorful plant-based patties are a delicious and quick meal option.

Easy Vegan Chickpea Burgers

garlic (peeled)

½ red onion (roughly chopped)

cilantro leaves (loosely packed)

chickpeas

panko breadcrumbs

tahini

salt

black pepper

BBQ sauce

Lettuce, tomato, and red onion

Vegan mayonnaise

vegan hamburger buns

In the bowl of a food processor, pulse garlic, red onion, and cilantro until finely minced.

Add chickpeas, panko breadcrumbs, tahini, salt, and pepper to the food processor and process until a large ball forms.

Shape the mixture into burger patties, approximately 3-4 inches (8-10 cm) wide and ½ inches (1 cm) thick. Transfer to a lined baking tray and freeze to firm up for 30 minutes (this is optional).

Heat oil in a frying pan over medium-high heat. Place all 4 burgers in the pan and fry, turning regularly, until browned and crispy on each side, approximately 4 minutes per side.

Alternatively, you can bake the burgers at 350ºF (180ºC) for 15 minutes, then flip them and continue baking for an additional 15 minutes.

Generously brush the burgers with BBQ sauce, ensuring they are fully coated (this is also optional).

Serve on hamburger buns with vegan mayo, crispy lettuce, sliced tomato, and sliced red onion, or with your favorite toppings.

Crispy chickpea quinoa patties are loaded with plant-based protein and fiber, contain hidden veggies, are super adaptable, and can be pan-fried, baked, or air fried until golden &amp; crisp! A gluten-free, dairy-free, egg-free, vegan appetizer, side, or main that&#39;s ready in about 20 minutes!

Easy Quinoa Chickpea Patties

flaxseed meal

water

quinoa

flour flour

curry powder

cumin

cayenne pepper

Salt and pepper

Buns ((optional))

Burger toppings like lettuce, tomato, avocado, hot sauce, etc. ((optional))

Add the flaxseed meal to a small bowl. Add water and mix well. Set in the fridge for 10 minutes.

In a larger bowl, combine all the ingredients to form the veggie burger mixture, including your flaxseed meal mixture. If it’s too dry (depending on which veggies you’re using, you can add a TINY dash of water. You don’t want it to be too wet. If it is too wet and you cannot easily form patties, add a little bit of flour until you are happy with your mixture. Using a ¼ cup scoop, add your mixture and form your veggie burger patties into 6 to 8 burgers.

In a skillet heated over medium heat, add a drop of cooking oil/spray and cook veggie burgers until each side is golden brown. It should be around 3 minutes per side.

Optionally, place the finished veggie burger on your favorite toasted bun and load on the toppings (lettuce, tomato, avocado, hot sauce, etc.).

These are AWESOME! The veggies I added were from our CSA haul this week, beets, sweet onion, and yellow squash. It made 7.5 decently sized patties for me (96g each) so I froze some. I was worried that it wouldn’t hold during baking but it totally did!! I’ve been making several of your recipes since signing up for your emails, and every one has been a winner! You’re awesome!!

I adore this recipe.  I have made different versions of it, using diced onion and minced garlic as part of the standard base. I began making the recipe as is, then with taco seasoning to crumble over salads, nachos, or to make tacos, teriyaki style to use in wraps or on top of stir fry, and my latest version included pepper, salt, onion, and garlic seasonings with the addition of smoked paprika and hickory liquid smoke.  So good.  I like the fact that you can choose how many whole garbanzo beans to mash, or leave whole, varying the texture, and which veggies or added fillings to use, which customizes the outcome.  Every version has been so good, and they freeze well.  I tend to bypass bread and just create a "burger salad" with greens, veggies, black olives, sliced avocado, and burger sauce.  This recipe is versatile, and it seems you just cannot go wrong, no matter how you serve it.  I prefer larger patties, so I make them measuring 1/3 cup - 6 bugers in total, per batch. I bake them in a counter-top convection oven at 350 degrees, 12 minutes on each side.  Perfection.

Thank you for this incredible recipe!

These chickpea patties have the best texture and taste! They're going to replace my prepackaged quinoa veggie burgers - they're THAT good!

I always struggle to use leftover quinoa but these patties are just perfect!

What a great way to get for chickpeas and quinoa into my diet!

Love the combo of quinoa and chickpeas! It was so filling and delicious!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661527566/i6KjY10nL.mp4

This insanely delicious Chickpea Quinoa Burgers recipe is absolutely packed with plant-based protein and is super easy to prepare.

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Easy Vegan Chickpea Burgers

Easy Quinoa Chickpea Patties

Top 2 chickpea burger recipe recipes from across the web

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Easy Vegan Chickpea Burgers

Easy Quinoa Chickpea Patties

The most viewed chickpea burger recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine