This Chickpea Burger is so delicious and easy to make, no one will miss the meat! You can have these burgers ready in less than 30 minutes, making them a perfect weeknight meal. Keep the toppings classic, or branch out with bbq sauce and sautéed onions or even guacamole and pickled jalapeños!
These chickpea burgers are so incredibly tasty and simple to make. They highly exceeded my expectations! Chickpeas are by far my favorite bean, and you can tell by some of the recipes I have created featuring them: Biscuit Topped Chickpea Pot Pie, Chickpea Curry, Vegan Tuna Sandwich, Easy Vegan Meatballs and even Chickpea Blondies!
I thought it was time for a plant based burger featuring chickpeas as well. I think you will LOVE these burgers! They are bursting with flavor and made easy in one bowl with very little prep time needed.
Ingredients you need
- Chickpeas – I used canned (drained and rinsed), but you can use beans made from scratch. You will need 1 1/2 cups.
- Chopped red onion – Adds a lot of flavor. May omit if necessary.
- Garlic
- Ground cumin
- Salt
- Tahini – Or you can even just use peanut butter! This helps the burgers stay together since there is no flax egg or other egg substitute.
- Breadcrumbs – Check the ingredients to make sure they are vegan, and use gluten free if needed. You can even make your own breadcrumbs if needed. Rolled oats or quick oats also work quite well.
- Cilantro – If you aren’t a fan of cilantro, use parsley instead.
How to make them
It’s so easy, you won’t believe it! This is the kind of recipe I find myself making over and over again.
- Mash the chickpeas in a bowl. I use a potato mashed because it works so well, but you can just use a fork. Or even a food processor!
- Add the chopped red onion, garlic, cumin, salt, tahini, breadcrumbs and cilantro.
- Mix well to combine.
- Form into burger shapes about 3-4 inches wide and 1/2 inch thick. I don’t like to shape them too thick or I find the texture isn’t as good once cooked.
Now you can either pan fry or bake the burgers. I prefer pan frying here, but baking works as well. Pan fry in a little oil (or none if you have a quality non-stick pan) for 3-4 minutes, then flip and cook for 3-4 more minutes until golden brown.
To bake: Place on a baking sheet that is greased with oil or lined with parchment paper and bake for 350 degrees F for 15 minutes. Flip and bake for 15 more minutes.
Serve immediately with toppings of choice.
Toppings for chickpea burger
- Simple: I kept it simple this time with vegan mayo, arugula, sliced tomatoes and red onion.
- BBQ Burger: BBQ sauce, sautéed onions, lettuce and tomatoes.
- Mediterranean: Hummus, red onion, lettuce and tomatoes. Maybe even Tzatziki sauce.
- Mexican: Guacamole and pickled jalapeños.
- Ranch Burger: Vegan ranch, lettuce and tomatoes.
- Classic American: Vegan Cheese, ketchup, mustard, lettuce, tomatoes and pickles.
Want more delicious plant based burgers?
More 30 minute-or-less vegan meals you’ll love
- Vegan Alfredo
- Tofu Tacos
- 10 Minute Skillet BBQ Tempeh
- The Best Vegan Mac and Cheese
- Peanut Tofu with Coconut Rice
- Vegan Quesadillas
Chickpea Burger
Ingredients
- 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
- 1/4 cup chopped small red onion (about 1/2 small red onion)
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 tablespoons tahini or peanut butter
- 1/3 cup breadcrumbs
- 1/2 cup chopped cilantro (may also use parsley)
Instructions
- In a large bowl, add the drained and rinsed chickpeas. Use a potato masher or fork to mash them until no whole beans remain.
- Add the chopped red onion, garlic, cumin, salt, tahini, breadcrumbs and cilantro to the chickpeas, and stir with a large spoon until well combined.
- Form into burger shapes, about 3-4 inches wide and 1/2 inch thick.
- In a large pan, heat 1/4 cup of oil over medium heat. Carefully place the patties on the pan, and fry for about 4 minutes, then flip and cook for another 3-4 minutes until golden brown. Alternatively, you could bake the burgers at 350 degrees for 15 minutes, then flip and bake for 15 more minutes.
- Remove from the pan and place on a paper towel lined plate.
- Serve immediately on buns with toppings of choice. I went with vegan mayo, arugula, tomatoes and red onion slices. Enjoy!
Notes
- Gluten free - Use either gluten free breadcrumbs or gluten free certified rolled oats. Almond flour may work as well.
- You can substitute another bean if desired, such as kidney, black, pinto or white beans.
- These burgers are good with a variety of toppings, such as BBQ sauce, sautéed onions, lettuce and tomatoes, or hummus, red onion, lettuce, tomatoes, or guacamole and pickled jalapeños.
- Leftovers - Store in a covered container in the refrigerator for up to 4 days, or freeze for longer.
I’m always struggling to find easy meals to cook for my picky kids; especially on weeknights. I’ve never made a homemade veggie burger and was determined to make one today. I was going to use a way complicated recipe, but after reading through all of the ingredients (many of which I’d likely never use up), I searched for something simpler and found this. I’m glad I did. My kids asked for more. I’m very excited that we’ve gone something to add to the rotation! I went with the frying option, btw. Thanks a lot Nora!
You are welcome, Mike! I loved reading your cooking experience! Easy and delicious recipes are my passion, and I’m thrilled you’ll be adding these burgers to your meal rotation! Thank you for using my recipe, and for sharing your awesome review and feedback! Wishing you happy cooking!
Very easy to make. I paired it with a multigrain slim bun, mayo, lettuce, and a tomato. Will make again.
Other than the chickpeas you never gave any more measurements. I had to guess the rest but I’m sure they will be fine.
The full recipe is in the Recipe Card near the bottom of the post. To skip all the other information, you can simply click the “Jump to Recipe” button at the top of each post; it will take you directly to the recipe. All measurements are there.
Hi Nora, I’m going to make these today. Would it be possible to also make these into crumbles for tacos, etc? If so how what would the baking time be& what adjustments?