Vegan Chickpea Burger Recipe
Add Preferred SourceThese chickpea burgers are hearty, flavorful, and surprisingly easy to throw together. They’ve got a satisfying texture: crispy on the outside, tender in the middle, and they’re baked, not fried, which means less mess and less oil. Whether you’re stacking them on a bun, wrapping them in lettuce, or crumbling them into a bowl, they’re a solid choice for lunch, dinner, or even a quick weeknight fix.
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You don’t need fancy ingredients or extra steps, which is part of why I love making these veggie burgers. They come together in one bowl, have just the right amount of flavor, and work well for meal prep. I like how filling they are, thanks to all the fiber and plant protein. Plus, they hold up really well—no sad, crumbly patties here.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chickpea Burgers
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like that these chickpea burgers come together in one bowl: no blender, no fuss. Here’s how I make them from start to finish.
Preheat and prep
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper so the patties don’t stick.
Mash the chickpeas
In a medium bowl, mash the rinsed chickpeas with a potato masher or fork. Don’t turn them into a paste, leave a few chunks for texture.
Add the good stuff
Toss in the finely diced red onion, oats, minced garlic, dried oregano, salt, and pepper. Stir it all together until the oats soak up a bit of moisture and everything sticks.
Adjust the texture
If the mixture looks too dry or crumbly, add a teaspoon or two of water. Just enough to help it hold together when you shape it.
Form the patties
Divide the mix into four equal parts and shape each into a patty using your hands. They should be about the size of your bun.
Bake until golden
Place the patties on the lined baking sheet and bake for 20 minutes. Flip them carefully and bake another 15 minutes. You’ll know they’re ready when the edges turn golden and slightly crisp.
Build your burger
Serve on toasted buns and layer with toppings like lettuce, tomato, mustard, and a little cilantro if you want a fresh bite.
Recipe Notes and Tips
Here are a few things I’ve learned while making these chickpea burgers that might help you out too:
- Mashing: A potato masher works best, but a sturdy fork will do the job. You can also pulse it in a food processor. Either way, don’t overdo it—you want some texture.
- Moisture: If the mixture feels too dry, a splash of water helps. Too wet? Add a few extra oats.
- Make ahead: You can shape the patties ahead of time and refrigerate them for up to 24 hours before baking.
- Pan fry: Want them extra crispy? Pan fry in a bit of olive oil over medium heat for 3–4 minutes per side instead of baking.
- Customize the flavor: Add cumin, paprika, sun-dried tomatoes, or fresh parsley if you want to change things up.
- Gluten free: To ensure these are gluten-free, make sure to use certified gluten-free oats and use gluten-free buns or serve them without a traditional bun.
How to Store Leftover Chickpea Burgers
Leftover chickpea burgers keep really well. Let them cool completely, then store them in an airtight container in the fridge for up to 4 days. For longer storage, freeze the cooked patties with parchment paper between each one. They’ll keep for up to 3 months. Reheat in the oven, toaster oven, or on a pan over medium heat until warmed through and slightly crisp again—no sogginess here.
What to Serve With Chickpea Burgers
These chickpea burgers go with just about anything. I like pairing them with crispy sweet potato fries, a quinoa salad, or even some roasted root veggies on the side. If you’re feeling extra, a dollop of guacamole, a swipe of vegan tzatziki sauce, or a spoonful of ketchup and mustard can really seal the deal. You can also crumble them into bowls or wraps for a fun, protein-packed meal.
More Recipes You Will Love
If you enjoyed these chickpea burgers, here are a few more easy, flavor-packed recipes I think you’ll love:
- Vegan Chickpea Burger Recipe
- Vegan Burger Recipe
- Roasted Cauliflower Tacos
- Easy Vegan Veggie Wrap
- Mexican Lettuce Wraps
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
Video
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 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 on the prepared baking sheet.
- Bake for 20 minutes, then carefully flip the patties and bake for another 15 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
- Mashing: A potato masher works best, but a sturdy fork will do the job. You can also pulse it in a food processor. Either way, don’t overdo it—you want some texture.
- Moisture: If the mixture feels too dry, a splash of water helps. Too wet? Add a few extra oats.
- Make ahead: You can shape the patties ahead of time and refrigerate them for up to 24 hours before baking.
- Pan fry: Want them extra crispy? Pan fry in a bit of olive oil over medium heat for 3–4 minutes per side instead of baking.
- Customize the flavor: Add cumin, paprika, sun-dried tomatoes, or fresh parsley if you want to change things up.
- Gluten free: To ensure these are gluten-free, make sure to use certified gluten-free oats and use gluten-free buns or serve them without a traditional bun.
Storage and Reheating Instructions
- Fridge: Let them cool completely, then store them in an airtight container in the fridge for up to 4 days.
- Freeze: For longer storage, freeze the cooked patties with parchment paper between each one. They’ll keep for up to 3 months.
- Reheat: Reheat in the oven, toaster oven, or on a pan over medium heat until warmed through and slightly crisp again—no sogginess here.
