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An Air Fryer Chickpea Burger with lettuce, tomato, and mustard on a sandwich bun, served on a white plate.

Air Fryer Chickpea Burgers

I love making Air Fryer Chickpea Burgers when I want a dinner that's filling, flavorful, and on the table without much effort. The patties come out golden and crispy on the outside with a hearty, savory center loaded with mashed chickpeas, garlic, red onion, and oregano and the air fryer gets them there faster than the oven every time. They're thick enough to hold up on a bun and bold enough in flavor that everyone goes back for seconds. I make them for weeknight dinners, backyard cookouts, and meal prep. Store leftover patties in the fridge for up to 4 days or freeze for up to 3 months.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Air Fryer, Main Course
Cuisine: American
Keyword: Air Fryer Chickpea Burgers
Servings: 4
Calories: 317kcal
Author: Mandy Applegate

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
US Customary - Metric

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

Here are a few tips I've picked up from making these regularly that'll help you get the best results.
  • 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

Calories: 317kcal | Carbohydrates: 56g | Protein: 12g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 590mg | Potassium: 231mg | Fiber: 7g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 13mg
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