vegan chickpea burgers

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!

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.

Delicious plant-based Vegan Sweet Potato Chickpea Burgers with smoky barbecue sauce! Made with wholesome ingredients, are oil-free, gluten-free and loaded with flavor!

Vegan Sweet Potato Chickpea Burgers

(230 grams) cooked mashed sweet potato

cornmeal

chili powder

smoked paprika

Optional veggie add-ins: corn, green onions, chopped parsley

tomato puree/sauce

maple syrup

apple cider vinegar

fine sea salt

liquid smoke

worcestershire sauce

garlic powder

scale.

If making my barbecue sauce (recommended!!) then simply combine the "5 minute smoky barbecue sauce" ingredients in a small bowl until smooth. Now, try not to eat it all with a spoon. It tastes even better after sitting in the fridge overnight, so make it the day before the burgers if possible. You will only need 1/2 cup + 2 tablespoons of the sauce for the burgers, reserve the rest for topping the burgers with.

Next, cook your sweet potato whole (with skin on) either by roasting it at 400 degrees (fahrenheit, 205 degrees celsius) until super soft or cook it in the microwave. Steaming or boiling is not recommended, as too much water will get in the potatoes. Let it cool some before peeling off the skin and mash it completely with a fork. Measure out 1 cup fully filled (no gaps) mashed sweet potato.

Drain and rinse your chickpeas and pat dry. Add them to a large bowl and mash completely with a fork to where no visible whole chickpeas remain.

Add the cooled potato to the chickpeas.

Add the barbecue sauce (only 1/2 cup + 2 tablespoons), cornmeal, chili powder, smoked paprika and salt to the mix and stir until combined and thick. Taste and add any more salt if needed or spice. Note: the batter will be moist and soft, not stiff like you might expect, but they will be completely firm by the end of baking.

Place in the fridge for at least 20 minutes to firm up some.

Preheat an oven to 375°F and line a sheet pan with parchment paper. Form the mixture into patties using a 1/2 cup measuring cup by packing it in and flattening the top. You will get 5 burgers this way. If you want them more slider size, use a 1/4 cup. The mixture should be fairly easy to form into patties with your hands. Flatten them to about 3/4 inch.

Bake for 30 minutes on the first side. It will take this long to cook before you will be able to flip them. Remove and you must flip them carefully using a metal spatula. Using a spatula should make it fairly easy to slide it underneath the burgers. They should have started to form a cooked bottom. It they are sticking too much, cook them a few minutes longer until they come up better. After flipped, cook 10-15 more minutes until they have a nice golden brown top. The longer you cook them, the crispier the exterior will be. Let them cool 10 minutes to firm up some before eating.

Layer your burgers with avocado,tomatoes, extra barbecue sauce, lettuce or any toppings you desire!

These Sun-Dried Tomato Chickpea Cakes/Patties are flavourful and have a delicious tang and herby flavor to them similar to falafel. Easy to make with handful of simple ingredients and great to prep for lunches for the week.

Sundried Tomato Chickpea Cakes/Patties

g sun dried tomatoes

red onion (roughly chopped)

garlic

coriander

cashew nuts

tbsp. rolled oats

salt (to taste)

Black pepper

Red chilli flakes

Oil (I used leftover oil from the sun dried tomato)

Place sun dried tomatoes, garlic, onion and cashews in a food processor and pulse few times.

Add chickpeas to a food processor along with coriander or basil leaves and once again pulse just a few times. ( don't make a paste, leave it little chunky )

Add black pepper, red chilli flakes and salt per your liking. ( maybe you will need less salt as sun dried tomatoes already have salt or if you are using canned chickpeas )

Combine well, and rest the mixture wrapped in cling film in a fridge for half an hour minimum. ( if you want to prepare straight away, maybe you need to add one spoon wholemeal flour )

Heat 1-2 tbsp. oil a non-stick frying pan on a medium heat.

Scoop about 1/4 cup mixture per cake and make round patty.

Roll them in oats.

Add 3-4 cakes and pan fry each side until lightly golden.

Repeat with remaining cakes.

Serve with lots of fresh salad or with your favourite toppings.

These gluten-free, vegan chickpea burgers are crispy on the outside and chewy on the inside, slightly spicy and super tasty. They&#39;re inspired by falafel, but are way easier to make using canned chickpeas and oats.

Air Fryer Vegan Chickpea Burgers (Gluten-Free)

chickpeas (drained; reserve 1/2 cup aquafaba.)

gluten-free oats

tsp salt

tsp smoked paprika

tsp cumin

jalapeno (diced)

tbsp parsley (chopped)

olive oil spray

Make oat flour by blitzing gf oats in a food processor or blender.

In a large mixing bowl add chickpeas and mash with a fork or potato masher

Add smoked paprika, salt, garlic powder, cumin and oat flour and mix. Then add parsley, jalapeño and aquafaba and mix until a sticky meatball like texture forms.

Form mix into 4 patties.

Spray with olive oil and air fry for 12-15 minutes at 390 degrees until crispy on the outside.

Eat on a gluten-free bun, pita or wrap of your choice with tahini salad or your favorite toppings.

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Easy Vegan Chickpea Burgers

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Top 5 vegan chickpea burgers recipes from across the web

The most viewed vegan 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 Patties

Easy Vegan Chickpea Burgers

Vegan Sweet Potato Chickpea Burgers

Sundried Tomato Chickpea Cakes/Patt...

Air Fryer Vegan Chickpea Burgers (G...

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