chickpea burgers

These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.

Chickpea Veggie Burgers

red onion, finely diced

zucchini,

tbsp finely chopped cilantro

tbsp (45 mL) red wine vinegar

tbsp (15 mL) sriracha sauce

tbsp (30 g) natural peanut butter

tsp cumin

garlic powder

tsp black pepper

tsp sea salt

(100 g) quick oats (gluten-free if needed)

tbsp (30 ml) extra virgin olive oil

After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.

Add all the other ingredients to the bowl and use your hands to mix very well.

Cook on the BBQ around 400 F for approximately 10 minutes each side or fry in a pan with some oil for 3-5 minutes per side.

I substituted the red onion and zucchini for green onion and carrots because I was missing the ingredients. This is really good! Even with the substitutes! I love the flavors the peanut butter brings in. 

Really did hold together!  I omitted the sriracha as I’m not a fan of heat, and I used almond butter because I didn’t have peanut butter. Definitely will make again. Eating plain they were good, but on a bun with hamburger toppings they were delicious! Thank you for the recipe.

Packed full of healthy ingredients, these flavorful Chickpea Patties (also known as Chickpea Fritters or Chickpea Burgers) are a delicious plant-based meal option!

Chickpea Patties

Yellow Bell Pepper

Red Onion

Carrot

Garlic Cloves

Parsley

Oats (instant, quick,

Cumin

Onion Powder

Garlic Powder

Salt

Black Pepper

Avocado Oil (for frying)

Grate the bell pepper, onion, and carrot in a food processor

Squeeze the vegetables with a paper towel in a colander to remove excess moisture.

Chop the parsley, and mince the garlic.

Add the chickpeas and oats to the food processor and blend for 1 minute or until a dough forms.

Combine the chickpea mixture, vegetables, parsley, and spices together in a mixing bowl, and then form into four patties.

Heat the oil in large skillet over medium heat. Once hot, add the chickpea patties and cook for three minutes on each side or until golden brown.

Set the patties on a plate lined with a paper towel to absorb any excess oil.

Serve, and enjoy!

Herby, savory, quick and easy pesto veggie burgers made with chickpeas! SO satisfying and perfect for BBQs or a quick weeknight meal. Just 30 minutes required!

Pesto Veggie Burgers with Balsamic Aioli

medium shallots, finely minced ((2 shallots yield ~1/3 cup or 53 g))

garlic,

tsp red pepper flakes ((optional))

chickpeas,

basil pesto

breadcrumbs

vegan mayonnaise ((or store-bought))

Tbsp balsamic vinegar

tomato ((~1 large tomato))

Arugula ((or other greens of choice))

Hamburger buns

BURGERS: Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil, shallot, garlic, and red pepper flakes (optional). Sauté, stirring frequently, until shallot and garlic are soft and translucent — about 1-2 minutes.

Transfer garlic and shallot mixture to a mixing bowl. Then add drained chickpeas and use a fork or pastry cutter to mash/mix. A little texture is okay, but you only want a few large pieces of chickpeas remaining.

Add the pesto and breadcrumbs and mix until well combined. You want it to form into a moldable “dough.” Taste and adjust as needed, adding more pesto for herby flavor, breadcrumbs if too wet, or a pinch of salt for overall balance.

Divide into 4 even patties (amount as original recipe is written // adjust if altering batch size). To help form them, line a 1/2 cup measuring cup with plastic wrap and scoop out 1/2 cup amounts. Press to pack, then lift out and slightly flatten with hands.

Heat the same skillet you used earlier to medium heat. Once hot, add enough oil to form a thin layer on the bottom of your skillet, then add only as many burgers as will fit comfortably. Cook for 3-4 minutes on each side, flipping gently and reducing heat if browning too quickly.

Let cool for 2-3 minutes before serving (they’ll firm up a bit during this time).

BALSAMIC AIOLI: While your burgers cool, combine the mayonnaise and balsamic vinegar in a small bowl.

To serve, spread balsamic aioli on both sides of a toasted bun. Layer the bottom bun with the burger, sliced tomato, arugula, and top of the bun.

Leftover burgers will keep in the fridge for up to 3 days, though best when fresh. See notes for freezing.

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.

This Falafel Burger is super easy and packed with flavor. It&#39;s a creative dinner that can be on your table in under 30 minutes. 

Falafel Burger

vegetable broth

onion

garlic

chickpea flour

parsley (chopped)

cilantro (chopped)

sesame seeds

cumin

coriander

turmeric

paprika

Himalayan pink salt

burger buns (gluten free, if desired)

unsalted dry roasted peanuts (finely chopped)

cucumber

red onion (finely diced)

cilantro

salt & pepper (to taste)

Sauté the onion and garlic in the vegetable broth over medium heat until the veggies are softened and the liquid is gone - about 5 to 6 minutes.

Add all the ingredients, including the sautéed onion and garlic to the bowl of a food processor. Pulse until just combined. Do not purée - you still want to see chunks of ingredients. The mixture should come together easily when you press it between your fingers.&nbsp;

Form the mixture into 4 equal size patties.

Optional, but recommended: Place the patties on a parchment lined plate, cover tightly with plastic wrap, and place in the fridge for 1-2 hours or overnight. This helps the burgers to firm up.

Heat a non-stick skillet over medium heat. (If you don't have a non-stick skillet, you may need a tbsp or two of oil). Cook the burgers for about 7-8 minutes per side until browned and crispy on the outside (a thin spatula should slide easily under the burgers when flipping. If the burgers are sticking, cook another minute or two before flipping).

For the Falafel Burgers

Place all the ingredients into a small bowl and mix well.&nbsp;

For the Cucumber Peanut Relish

Serve the burgers with the Cucumber Peanut Relish on your favorite burger buns. Add any additional toppings you'd like: tomato slices, lettuce, etc.

To Serve

My 11 m/o son LOVES this recipe and so do I. I like a crispy falafel, but this is a lovely moist change of pace. Delicious flavors for me and grateful that my son enjoys it, too!

First of all, I was excited to find a recipe that included garbanzo bean flour. I didn't make the whole recipe (burger) just the falafel and that was amazing!! I've never made them and was surprised at how easy it was. The seasoning was also on point. I just laid it on arugula and drizzled a garlic tahini sauce. Perfection. I'm transitioning to vegetarianism!!

I have not tried the recipe yet, but I will soon. Have you ever tried cooking the falafel in an air fryer? I will probably try it when I do cook. Love chick peas and my air fryer, This was my first visit to your site.

I'm ashamed of you, Jenn!! You should have put an addiction warning one these!


;)

I'm a little confused with this one ... I made the Cucumber Peanut Relish and really really love the flavours together!! 

However ... a relish, by definition, usually contains a pickling element; vinegar or citrus or something. I'm finding it a little mix of dry ingredients with no binding or 'saucy' element. Is this the way it's supposed to be?

All those other sauces look awesome too, and would certainly 'hold' the relish on! LOL!

I think I'll go with some simple Middle Eastern flavours and try some yoghurt and lemon juice. 

...

Went with that ... totally awesome flavour combo! Simply adoring the relish flavour combo!

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Chickpea Veggie Burgers

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Top 5 chickpea burgers recipes from across the web

The most viewed chickpea burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Veggie Burgers

Chickpea Patties

Pesto Veggie Burgers with Balsamic ...

Easy Vegan Chickpea Burgers

Falafel Burger

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