Vegan Chickpea Burgers

When I need a quick, satisfying dinner that doesn’t skimp on flavor, these Vegan Chickpea Burgers are the first thing I make. They’re hearty, spiced just right, and packed with protein and fiber from chickpeas. I love how easy they are to throw together with pantry staples, and they’re perfect for meal prep since they freeze beautifully.

They’re great served on a bun with fresh toppings or even crumbled into salads and grain bowls.

Why You’ll Love This Recipe

Here’s why I think these burgers are such a win in the kitchen:

• Quick prep—only 15 minutes before baking
• Flavorful with garlic, onion, and spices
• High in plant-based protein and fiber
• Freezer-friendly for meal prep
• Completely vegan and naturally gluten-free (with gluten-free oats)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
• 1 medium red onion
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon paprika (smoked or regular)
• 1 teaspoon cumin
• ½ cup chopped cilantro
• ½ teaspoon salt
• ⅓ cup quick oats (or rolled oats)
• 2 tablespoons tomato paste
• ½ teaspoon red pepper flakes (or more for extra spice)

Directions

1. Preheat the oven
   I set my oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cook the aromatics
   I roughly chop the onion and mince the garlic, then sauté them in olive oil for about 5–7 minutes until softened and lightly golden.
3. Blend the mixture
   In a food processor, I add the sautéed onion and garlic, chickpeas, and all the remaining ingredients. I pulse about 15 times until everything comes together. I keep the texture chunky—not completely smooth. If the mixture feels too wet, I add a little more oats.
4. Form the patties
   I scoop about 3 tablespoons of mixture per patty (a cookie scoop works perfectly). I shape them into balls, then flatten into 4 even patties.
5. Bake
   I place the patties on the baking sheet and bake for 20 minutes. I carefully flip them, then bake another 15–20 minutes until golden and firm.
6. Cool and serve
   I let them cool slightly before serving on buns with toppings like lettuce, tomato, avocado, sprouts, or my favorite—spicy tahini dressing.

Servings and timing

This recipe makes 4 patties. It takes about 15 minutes to prep and 40 minutes to cook, so I have everything ready in under an hour.

Variations

• Add more veggies: I sometimes blend in shredded carrot or zucchini for extra moisture and nutrients.
• Make them smoky: Smoked paprika or a touch of liquid smoke gives the burgers a BBQ vibe.
• Spice it up: Extra chili flakes or cayenne add heat.
• Gluten-free: I use gluten-free oats to keep the recipe safe for those avoiding gluten.
• Meal prep style: I double the batch and freeze half for quick weeknight meals.

storage/reheating

I store leftover patties in an airtight container in the fridge for up to 4 days. To reheat, I bake them at 350°F for 10 minutes or quickly warm them in a skillet.

For longer storage, I freeze them (cooked or uncooked) for up to 2 months. If frozen raw, I thaw in the fridge before baking.

FAQs

Can I pan-fry these instead of baking?

Yes! I cook them in a lightly oiled skillet for about 4–5 minutes per side until golden and firm.

Do I need a food processor?

Not necessarily. I can mash the mixture by hand with a fork or potato masher, though the texture will be chunkier.

Can I make them oil-free?

Yes, I sauté the onion and garlic in a splash of broth or water instead of olive oil.

What can I serve with these burgers?

I love them on toasted buns with avocado, sprouts, and tahini dressing, or crumbled over salads and grain bowls.

Why are my patties too soft?

If the mixture feels wet, I add more oats to help absorb moisture. They also firm up more as they bake and cool.

Conclusion

These Vegan Chickpea Burgers are simple, flavorful, and perfect for any night of the week. I love how versatile they are—great on a bun, in a salad, or prepped ahead for freezer meals. Once I tried them, they became a regular part of my dinner rotation, and I bet they’ll earn a spot in yours too.

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