chickpea veggie burger

A hearty veggie burger full of flavor and texture. Put it on a bun and top it off with your favorite burger toppings or eat just the patty with a knife and fork and some BBQ sauce for dipping. You&#039;re going to love this delicious meatless burger!

Chickpea Veggie Burger

flaxmeal

water

olive oil

onion

garlic (minced)

chili powder

(15.5 oz) chickpeas (rinsed, drained, and dried well)

cooked farro (use brown rice

carrots

walnuts

almond butter

BBQ sauce (your favorite)

salt

black pepper

breadcrumbs (gluten free, if desired)

burger buns

lettuce

tomatoes

red onion

BBQ sauce

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.

Stir the flaxmeal and water together in a small bowl and set aside.

Heat the oil in a small skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and chili powder and sauté for 1 minute.

To the bowl of a food processor add the chickpeas, farro, carrots, walnuts, and sautéed onion mixture. Pulse a few times to combine.

Add the almond butter, BBQ sauce, salt, pepper, flax mixture, and breadcrumbs. Pulse several times to combine, stopping to scrape down the sides as necessary. The mixture should be well mixed, but still a bit chunky. Do NOT purée completely. It should come together easily when pressed into a ball in your hand.

Divide the mixture into 6 equal parts. Press the mixture into a burger mold and press to compact. Repeat with the remaining mixture. Alternately, you can form these patties by hand, but they will be more delicate.

Bake the burgers for 12 minutes, gently flip them over, and bake another 10 to 12 minutes. Spritzing each side of the burger before baking with cooking spray will help to darken the color, but is not necessary. Alternately, you can pan fry these burgers on medium for about 10 to 15 minutes each side, but they will be more delicate.

Let the burgers sit for at least 5 to 10 minutes after baking to help them stay together.

Serve on burger buns with the toppings of your choice.

Homemade falafel burgers are packed with fresh flavor and heart-healthy plant-based ingredients. Serve as a delicious dinner main or make as a healthy meal prep. Gluten-free, Vegan, Oil-free option.

Falafel Burgers

red onion (quartered)

parsley (stems trimmed off and roughly chopped)

cilantro (stems trimmed off and roughly chopped)

garbanzo beans

tahini

cumin

coriander

cayenne pepper (optional)

chickpea flour ((or sub all-purpose))

olive oil (divided)

Burger buns

Quick-Pickled Red Onions

Dressing

Fresh veggies: lettuce (tomato, cucumber, etc.)

Prep: Preheat the oven to 400F and line a baking sheet with a silicone mat (recommended) or parchment paper. Use a pastry brush to generously coat the baking sheet in olive oil (or spray) and set aside.

Process the Ingredients: In a food processor with a S-blade attached, add the onion, parsley, and cilantro. Process until finely chopped, scraping down the sides of the processor as necessary. Transfer this mixture to a bowl. Return the empty processor to the machine and add the chickpeas, tahini, cumin, coriander, cayenne, and salt. Process again until the chickpeas are finely chopped, scraping the sides as necessary. Add the chickpea mixture to the herb mixture.

Form the Patties: Sprinkle the flour over the chopped ingredients and mix well, until evenly combined. Use a scant 1/2 cup scoop to form 8 even patties. Use wet hands to flatten each patty into a circle about 1/2” thick, then transfer the patties to the greased baking sheet.

Bake: Use a pastry brush to brush the tops of each patty with olive oil, then bake on the top rack of the oven for 20 minutes. Remove the tray from the oven, flip the burgers, brush with olive oil again, and bake for another 18 to 20 minutes, until golden.

Serve &amp; Store: Enjoy warm; I like to serve on a burger bun with lettuce, tomato, cucumber, pickled red onions, and tahini sauce. Store leftovers in the fridge for up to 5 days; the cooked falafel burgers can also be frozen for up to 2 months.

A delicious Chickpea Veggie Burger packed with vegetables and whole grains for a healthy satisfying burger! 

The Best Chickpea Veggie Burgers

avocado oil (or vegetable oil)

onion,

garlic cloves, chopped

cauliflower florets

tsp salt

chickpeas (from a can)

quinoa, cooked.

One Degree Organic sprouted rolled oats

parsley

cumin powder

tsp chilli powder

paprika

Heat the avocado oil in a pan on medium-high heat. Add the onion and cook for 2 minutes, then add the garlic, carrots, and cauliflower and let cook for 6-8 minutes. 

Add the veggies to a food processor with the rest of the burger ingredients and pulse until combined, but still has some texture.

Use your hands to shape into 6-8 patties then place in the fridge for 30 minutes to set. 

Heat some oil a large pan on medium-high heat then place your burgers in the pan. Cook on each side for 3-4 minutes. 

Serve in a bun with your favourite toppings. 

Looks so amazing! Love chickpeas and burgers. Perfect combo! :)

Really great veggie burger! I added some onions and tomatoes and lettuce on top of mine, it was great!

These are so yummy!  Mine kinda fell apart. Not as much as some plant based patties, but I had a hard time with that. Not sure how they will freeze but I’m going to try. I’m the lone plant based eater in the house and I can’t eat 8 at a time. 😁

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

quinoa

chickpeas

flour flour

curry powder

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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Chickpea Veggie Burger

Falafel Burgers

The Best Chickpea Veggie Burgers

Easy Quinoa Chickpea Patties

Top 4 chickpea veggie burger recipes from across the web

The most viewed chickpea veggie burger 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 Burger

Falafel Burgers

The Best Chickpea Veggie Burgers

Easy Quinoa Chickpea Patties

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