Vegan Chickpea Patties | Easy and nutritious, these vegan chickpea burgers combine the heartiness of chickpeas with an array of aromatic spices, resulting in a delightful patty that’s as satisfying as it is wholesome. Perfect for a casual weeknight dinner or a laid-back weekend barbecue, these burgers will level up your plant-based burger life!
Can I use canned chickpeas or do I need to cook them from scratch?
Canned chickpeas work perfectly fine for this recipe. Just make sure to drain and rinse them well before using.
Can I make the burger patties ahead of time?
Yes, you can make these burgers and refrigerate either a bowl of the mixture or the formed patties for a few hours or overnights.
Can I bake these burgers instead of frying them?
Yes, you can bake veggie burgers. When baking homemade veggie burgers I usually bake them at 400°F (200°C) for 25-30 minutes, flipping halfway.
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
- Start by mashing the chickpeas almost all the way. Leave some whole for texture. You can do this with a fork, potato masher, or by pulsing a few times in a food processor.
- In a large bowl with the chickpeas add all of the other ingredients.
- Mix everything together using a silicone spatula or something similar. The mixture shouldn’t be overly wet or crumbly. It should stick together when you form it together.
- Divide the mixture into 6 to make burger patties. Divide into 9 or 10 to make chickpea sliders. Press a portion together in a ball in your hands.
- Form the balls into patties.
- Refrigerate the patties for at least half an hour.
- Heat a cast iron pan or non-stick skillet over medium heat and add the patties.
- Cook the patties for about 4-5 minutes on each side.
- Spread burger sauce on the bottom burger bun and add the patty.
- Add any other topping like caramelized onions, pickles, tomato, cheese, or vegan cheese, and a green like arugula. Add the top bun and serve.
Tips for Making Vegan Chickpea Patties
What to serve with chickpea burgers
Just because this recipe is for vegan chickpea burgers doesn’t mean you need to serve it on a bun. Try these patties in a wrap or pita!
Try a lettuce wrapped burger, or serve these patties on top of a salad. Try making smaller patties for salads. Skip the black beans in my Loaded Potato Bowl and add a Chickpea Patty instead.
Fridge: These chickpea burger patties can be stored in an airtight container in the refrigerator for 3-5 days.
Freezer: Freeze cooked patties for 3 months. Thaw in the fridge overnight before gently reheating in a pan, microwave, oven, or air fryer.
These chickpea burger patties are gluten-free if you use chickpea flour.
I don’t recommend grilling this recipe on a BBQ with grates, but cooking these on a Blackstone grill will work perfectly.
Yes, you can experiment with different types of beans such as white kidney beans or black beans. The texture of these beans is a bit softer than chickpeas so you may need extra rice and flour to make a thick mixture.
Vegan Chickpea Burgers
- 1 1/2 cups chickpeas - from a 15 oz. can
- 2 tablespoons tahini
- 1 large shallot - minced
- 1/4 cup chopped fresh parsley - tightly packed* see notes
- 1 1/2 tablespoons lemon juice - from about half of a lemon
- 1 cup leftover cooked rice
- 1/4 cup chickpea flour - or oat flour, or all-purpose
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt - or about 1/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- dash of hot sauce - optional
- Mash the chickpeas with a fork, potato masher, or by pulsing a few times in a food processor.
- Add the chickpeas to a large bowl and add the rest of the ingredients. Mix well.
- Divide the mixture into 6 and form each portion in a tight ball and then flatten into a burger patty shape.
- Refrigerate the patties for 30 minutes so that they stay together better.
- Heat a cast iron pan (or non-stick skillet) over medium and fry for 4-5 minutes per side.
- Heat an oven to 400°F (200°C) and bake the patties on a parchment lined baking sheet for 25-30 minutes, flipping halfway.
- Spread sauce on a burger bun and add a patty. These patties taste great with burger sauce, caramelized onion (store-bought is fine), sliced pickles, and arugula.
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