Air Fryer Chickpea Burgers
Add Preferred SourceI love how easy Air Fryer Chickpea Burgers are to throw together after a long day. The air fryer gives each patty gorgeous crispy edges while keeping the inside thick and tender, and the garlic and oregano seasoning makes every bite bold and savory. Dress them up with fresh lettuce, tomato, and mustard and you’ve got a burger that hits every craving perfectly.
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I make these for weeknight dinners, meal prep, and backyard cookouts whenever I want something that’s filling, budget-friendly, and genuinely delicious. The air fryer cooks them faster than the oven with way less cleanup, they’re easy to batch cook ahead, and the patties freeze beautifully so I always have them on hand. Keep cooked patties in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Chickpea Burgers with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You only need one bowl and your air fryer to pull these vegan chickpea burgers together, so let’s get into it! They come together just like falafel patties, but are even easier, with no deep fryer needed.
Mash the Chickpeas
Add your rinsed and drained chickpeas to a medium bowl and mash them using a potato masher or fork until mostly broken down. Leave a few chunks in there for texture rather than going completely smooth.
Mix the Patty Mixture
Combine the finely diced red onion and oats with the mashed chickpeas and mix well. Stir in the minced garlic, dried oregano, salt, and pepper, then continue mashing until the chickpea mixture holds together and becomes sticky.
If the mixture feels too dry or crumbly, add a teaspoon or two of water until it binds properly. You can also boost the flavor here with smoked paprika, ground cumin, chili powder, garlic powder, cayenne pepper, or red pepper flakes.
For a gluten-free version, swap the regular oats for gluten-free rolled oats or oat flour.
Shape the Burger Patties
Divide the mixture into 4 equal portions, then form patties from each one. I like using a kitchen scale to get all four patties the same size so they cook evenly in the air fryer.
Place them in a single layer in the air fryer basket lined with parchment paper or lightly sprayed with cooking spray or a little oil, making sure the patties aren’t touching each other to allow for even cooking.
Air Fry the Burgers
Air fry the patties at 400°F (200°C) for 10 minutes, then carefully flip each one and air fry for another 10 minutes, or until golden brown and slightly crisp on the outside.
Toast the Buns and Prep Your Toppings
While the patties finish up, toast your hamburger buns and get your toppings ready. Slice your tomatoes, wash your lettuce, and set out the mustard and fresh cilantro.
This sharp chef’s knife makes prepping toppings quick and clean. Having everything ready before the patties come out means you can assemble right away while they’re still hot.
Assemble the Burgers
Layer your chickpea patties onto the toasted buns and pile on your favorite toppings like lettuce, tomato, mustard, and fresh cilantro. A burger mold and press can help you achieve picture-perfect layers when serving guests.
Want to mix up the toppings? Try adding grated carrot, fresh herbs like fresh parsley, or a squeeze of lemon juice for extra freshness. For extra plant-based protein, add sliced avocado or a handful of black beans on the side.
Serve Immediately and Enjoy Your Homemade Chickpea Burgers!
Plate up the burgers and serve them right away while the patties are still warm and the buns are crisp.
If you’re bringing these to a picnic or outdoor gathering, pack the patties separately from the buns and toppings in bento boxes with compartments to avoid sogginess. Keep everything in an insulated casserole tote and assemble on-site just before eating.
Ingredients
- 15 ounces can chickpeas rinsed and strained
- ½ cup red onion finely diced
- ½ cup oats
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 buns
Optional Toppings:
- Tomato
- Lettuce
- Mustard
- Cilantro
Instructions
- Mash the chickpeas in a medium bowl using a potato masher or fork until mostly broken down, leaving a few chunks for texture.15 ounces can chickpeas
- Add the red onion and oats to the mashed chickpeas and mix well. Stir in the garlic, oregano, salt, and pepper. Continue mashing until the mixture holds together and becomes sticky. Tip: If the mixture feels too dry or crumbly, add a teaspoon or two of water until it binds.½ cup red onion, ½ cup oats, 2 cloves garlic, 1 teaspoon dried oregano, Salt and pepper
- Shape the mixture into four equal-sized patties and place them in a single layer in the air fryer basket, lined with parchment paper or lightly sprayed with oil. Make sure the patties aren’t touching to allow for even cooking.
- Bake in the air fryer at 400°F (200°C) for 10 minutes, then carefully flip the patties and bake for another 10 minutes, or until golden and slightly crisp on the outside.
- Assemble the burgers on toasted buns with your favorite toppings such as lettuce, tomato, mustard, and fresh cilantro.4 buns, Tomato, Lettuce, Mustard, Cilantro
- Serve immediately and enjoy your homemade chickpea burgers!
Notes
- Leave some chunks in the mash: Don’t mash the chickpeas completely smooth. A few chunks give the patties real texture and keep them from feeling too dense or paste-like.
- Mix thoroughly before checking consistency: After combining the oats, onion, garlic, and seasonings, mix and mash everything well before adding water. The oats absorb moisture as they sit, so the mixture often firms up on its own.
- Add water gradually if needed: If the mixture still feels too dry or crumbly after mixing, add water one teaspoon at a time until it holds together. Too much water will make the patties too soft to hold their shape.
- Don’t skip lining or oiling the basket: Using parchment paper or a light spray of oil in the air fryer basket keeps the patties from sticking and helps the outside get that golden, slightly crisp finish.
- Give the patties space in the basket: Make sure the patties aren’t touching in the air fryer. Air needs to circulate around each one for even cooking and a properly crisp outside.
- Flash-freeze before long-term storage: If you’re freezing a batch, lay the patties on a baking sheet and freeze for about an hour before transferring to a container. It keeps them from sticking together and makes it easy to grab just one or two at a time.
Nutrition
How to Store Leftovers
Let the patties cool completely before storing. Then place them in an airtight glass container and refrigerate for up to 4 days. Reheat leftover veggie burgers in the air fryer at 375°F for a few minutes to restore that crispy exterior.
If you want to make a double batch, the patties freeze beautifully. Freeze the cooled vegan chickpea patties in a single layer on a parchment-lined baking sheet for about an hour, then transfer them to a freezer-safe container or bag.
They’ll keep well in the freezer for up to three months. Thaw overnight in the fridge, then reheat in the air fryer to get them crispy again.
What to Serve With Air Fryer Chickpea Burgers
They pair really well with classic sides that keep the meal casual and satisfying. Try air fryer sweet potato fries, a simple green salad, or a bowl of creamy coleslaw alongside for a well-rounded plate.
You can also go lighter and serve them with sliced avocado, a corn-and-tomato salad, or some roasted veggies on the side. The burgers are hearty enough that even simple sides make the meal feel complete.
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