These Vegan Chickpea Burgers are a superb vegan and vegetarian alternative to meat-based burger patties – perfect for those Summer BBQs, picnics, or easy family meals.
While many vegan burger patties are made with black beans, I decided to try something a little different by making chickpeas the star of the recipe, and I’m really happy with the results. The patties came out smooth, incredibly flavorful and held together well while cooking.
Is this Chickpea Veggie Burger Recipe Gluten-Free?
All the ingredients in these chickpea burgers are gluten-free. The only thing you need to be careful with is the cornstarch.
Pure cornstarch is naturally gluten-free although some brands of cornstarch are made in facilities that produce and house gluten products, so you may want to ensure that the brand you use doesn’t come from such a facility if your sensitivity is serious.
Other than that, you can opt for gluten-free burger buns when assembling these vegan chickpea burgers so that you end up with a completely gluten-free vegan meal!
These easy vegan chickpea burgers come together with just a few ingredients. You can find the exact measurements in the recipe card below.
For the Chickpea Patties:
- Can of Chickpeas, drained
- Shallots (Green/Spring Onions)
- Fresh parsley
To assemble the Chickpea Burgers:
How to Make a Chickpea Burger
Add the garlic, the white part of the shallots, and onion to a skillet with 1 tbsp olive oil and cook until soft (2-3 minutes at medium heat).
In a blender or food processor, add the cooked vegetables, along with all the other patty ingredients except cornflour. Pulse until smooth, making sure to scrape down the sides as necessary.
Scoop the mixture out into a bowl and stir in the cornflour.
Put the patty mixture into the refrigerator for 30 minutes to harden.
After 30 minutes, take the mixture out of the fridge, and shape it into 4 patties using your hands or a burger mold.
Heat olive oil in a skillet, and cook the patties on medium heat for around 6 minutes on each side, or until golden brown.
To assemble your burger, layer your patties with tomato, kale or lettuce, avocado, and vegan mayonnaise.
How to Store Chickpea Veggie Burgers
Leftover chickpea burger patties can be stored in an airtight container in the refrigerator for 3-4 days. If you need to stack them, do so with a layer of wax or parchment paper between the patties.
You also have the option of freezing these burger patties (uncooked) for up to 3 months in an airtight container (lined with parchment paper) or in a Ziploc bag (after having flash frozen your patties so that they don’t stick together in storage). Thaw at room temperature or overnight in the refrigerator and cook as instructed by the recipe.
What Can I do if my Chickpea Burger Patties are Falling Apart?
Since no eggs are used in the burger mixture to bind it as you’d ordinarily find for meat burger patties, vegan burgers with chickpeas can fall apart a little more easily even when using cornstarch as a binder.
For this reason, I place the pattie mixture in the refrigerator for about 30 minutes to firm up the texture so that they are less likely to fall apart while cooking.
Another option is to freeze your assembled patties for a few minutes before cooking them. This also helps to firm them up so that they retain their shape while cooking.
Tips for Making This Vegan Chickpea Patties Recipe
- You’re welcome to replace the kale listed in this recipe for any of your favorite greens. Adding other vegetables such as cucumber pickles or cooked beetroot is another delicious option.
- Transform this chickpea burger into a vegan chickpea cheeseburger by simply adding vegan cheese slices!
- I’ve cooked these chickpea burgers in a pan. You could also use a stovetop grill but I do caution grilling these patties on an outdoor grill with open grates since you want to eliminate any possibility of your patties falling apart while cooking.
- The food processor is great for effortlessly making a smooth consistency of burger mixture which helps these burger patties to hold together. Just be mindful though that you aren’t making hummus here – while your burger mixture needs to be pulsed sufficiently, don’t go overboard.
- If you don’t have a food processor, you can still make these vegan chickpea burgers. You’ll need to mash the chickpeas with a fork or with a potato masher which is going to be a little more labor intensive but can still work.
- Make sure that the oil in your pan is hot by the time you add the chickpea patties to the pan. This will help prevent the patties from sticking to the pan while cooking. Once added to the pan, you can then reduce the heat to medium.
Other Healthy Vegan Dinner Ideas:
- 1 can (15oz or 400g) Chickpeas
- 2 cloves garlic
- 2 shallots (green onion)
- 1 small onion (or half a large onion)
- 1/4 cup fresh parsley
- 1 tsp paprika
- 1/2 tsp salt
- 2 tbsp cornflour
- 1 tbsp olive oil
Burger Salad Ingredients
- 1 tomato
- 4 leaves of kale or lettuce
- 1/2 cup vegan mayonnaise
- 1 ripe avocado
- 1 tbsp olive oil
- 4 burger rolls
- Add the garlic, the white part of the shallots, and onion to a skillet with 1 tbsp olive oil and cook until soft (2-3 minutes at medium heat).
- In a blender or food processor, add the cooked vegetables, along with all the other patty ingredients except cornflour. Pulse until smooth, making sure to scrape down the sides as necessary.
- Scoop the mixture out into a bowl and stir in the cornflour.
- Put the patty mixture into the refrigerator for 30 minutes to harden.
- After 30 minutes, take the mixture out of the fridge, and shape it into 4 patties using your hands or a burger mold.
- Heat olive oil in a skillet, and cook the patties on medium heat for around 6 minutes on each side, or until golden brown.
- To assemble your burger, layer your patties with tomato, kale or lettuce, avocado, and vegan mayonnaise.
In addition to/instead of lettuce/kale, tomato and avocado, you could try adding cooked beetroot, pickles, or vegan cheese.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 908Total Fat: 55gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 122mgSodium: 1260mgCarbohydrates: 68gFiber: 8gSugar: 7gProtein: 40g
Nutrition information should be considered as an estimation only.