BEST Chickpea Burger

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This delicious Chickpea Burger is hearty and packed with flavor. Top with lettuce, tomatoes, onions, and a dollop of my homemade vegan mayo.

chickpea burger in a whole grain bun with purple onions and lettuce on a wooden cutting board with a stack of chickpea burger patties in the background.

With warm spices like cumin, curry, smoked paprika, bulgur, and a ton of veggies, these chickpea patties will not disappoint! If you are a big fan of chickpeas, check out this list of 12 Fabulous Chickpea Recipes.

If you are a vegan burger-lover and want more options, be sure to take a look at our list of the top 15 veggie burger recipes around!

You’ll love these chickpea burgers because they’re…

  • Insanely satisfying
  • Full of flavor
  • Loaded with healthy ingredients
  • Easy to make
close up of 3 chickpea patties with red onions and lettuce in background

How to make chickpea burgers

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Begin making these veggie burgers by first cooking the bulgur that will make these chickpeas nice and thick along with helping them bind together.

Cooking the bulgur

Bulgur is a quick-cooking form of whole wheat that cooks on the stovetop or in the microwave in minutes.

For this recipe, I add the dry bulgur with water in a microwave-safe bowl and allow it to cook for approximately 3 minutes.

bulgur grain in white bowl with water ready to microwave

Once it’s cooked, set it to the side to cool and allow it to thicken up.

What I love the most about bulgur is that it has a crumbly, ground beef texture–that can be used in dishes like tacos, lasagna, and spaghetti–and it soaks up the flavors of whatever spices you happen to be cooking with.

pan with sesame seeds browning

Next, toast the sesame seeds in a dry non-stick skillet until they begin to pop and become brown and fragrant. Once done, set aside in a medium bowl.

In a blender or food processor, chop the chickpeas slightly. I use a low-profile 64 oz canister on my Vitamix blender to get a nice consistency.

vitamix with ground chickpeas

Remove the chickpeas and add them to the bowl with the toasted sesame seeds.

Place the veggies–garlic, carrots, onions, and celery–into your blender or food processor. Pulse to dice the vegetables, and be careful not to over-process. You want to retain some of the chunkiness.

vitamix with chopped carrots, onions, celery

I use a Vitamix blender for all of my recipes because no matter what I’m making, this high-powered blender will produce the exact result I’m looking for.

Transfer veggies to the bowl with chopped chickpeas and toasted sesame seeds. Now, the cooked bulgur should be added, along with all the other ingredients.

mixing bowl with chickpeas, veggies, bulgur, and spices

Mix all of the ingredients well. I find that using my hands to knead everything works best.

Form into patties and place on a baking sheet. I like to line my pans with parchment paper sheets to keep them from sticking and to make clean up a breeze.

chickpea patties on baking sheet

Bake at 350°F for 25-30 minutes until nice and browned. They should be slightly crunchy on the outside.

Served on a whole grain bun with fresh spinach leaves, onion, and Low-Fat Eggless Mayo, these chickpea veggie burgers make a great meal. For side dishes try corn on the cob, baked potato, or fresh garden salad.

2 chickpea burgers on cutting board

Another delicious sauce to top these burgers with is my Oil-Free Vegan Tzatziki Sauce because they taste a bit like falafels.

Recipe adapted from Physicians Committee for Responsible Medicine’s Cancer Project.

*Originally published December 2015.

Your chickpea burger questions answered:

  • Q: How do you bind chickpea burgers? The binder for these veggie burgers is flour, and I also add bulgur to help thicken them up as well.
  • Q: Is gluten-free flour okay to use? Yes, gluten-free flour should work fine as a binder.
  • Q: Can I use canned chickpeas? Yes. Canned beans work well, or make your own chickpeas from dry.
  • Q: What other kinds of veggie burgers are there? We love black bean burgers, mushroom burgers, and even lentil burgers. I’ll link my favorites below.
close up of a chickpea burger with chickpea patties in background

Other vegan burger recipes:

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chickpea burger with lettuce, onions, vegan mayo and chickpea patties stacked in background
4.47 from 15 votes

BEST Chickpea Burgers

This delicious Chickpea Burger is hearty and packed with flavor. Top with lettuce, tomatoes, onions, and a dollop of my homemade vegan mayo.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 4 patties

Ingredients 

  • 2 tablespoon sesame seeds
  • 1/4 cup onion
  • 1/2 cup carrot
  • 1/2 cup celery
  • 1 clove garlic
  • 1 15- oz can chickpeas or 1.5 cup cooked beans
  • 1/4 cup dry bulgur
  • 1 tablespoon soy sauce
  • 1.5 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander or cardamom optional
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper or to taste
  • 1/2 teaspoon salt
  • 1/4 cup flour of choice

Instructions

  • Begin making these veggie burgers by first cooking the bulgur that will make these chickpeas nice and thick along with helping them bind together. For this recipe, I add the dry bulgur with 1/2 cup water in a microwave-safe bowl and allow it to cook for approximately 3-minutes. Once it's cooked, set it to the side to cool and allow it to thicken up.
  • What I love the most about bulgur is that it has a crumbly, ground beef texture–that can be used in dishes like tacos, lasagna, and spaghetti–and it soaks up the flavors of whatever spices you happen to be cooking with.
  • Next, toast the sesame seeds in a dry non-stick skillet until they begin to pop and become brown and fragrant. Once done, set aside in a medium bowl.
  • In a blender or food processor, chop the chickpeas slightly. I use a low-profile 64 oz canister on my Vitamix blender to get a nice consistency.
  • Remove the chickpeas and add them to the bowl with the toasted sesame seeds.
  • Place the veggies--garlic, carrots, onions, and celery--into your blender or food processer. Pulse to dice the vegetables, and be careful not to over-process. You want to retain some of the chunkiness.
  • Transfer veggies to the bowl with chopped chickpeas and toasted sesame seeds. Now, the cooked bulgur should be added, along with all the other ingredients.
  • Mix all of the ingredients well. I find that using my hands to knead everything works best.
  • Form into patties and place on a baking sheet. I like to line my pans with parchment paper sheets to keep them from sticking and to make clean up a breeze.
  • Bake at 350°F for 25-30 minutes until nice and browned. They should be slightly crunchy on the outside.
  • Served on a whole grain bun with fresh spinach leaves, onion, and Low-Fat Eggless Mayo, these chickpea veggie burgers make a great meal. For side dishes try corn on the cob, baked potato, or fresh garden salad.

Video

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
BUNS: For an oil-free bun, try the Ezekiel brand in the freezer section of many grocery stores or make your own with this recipe from This Healthy Kitchen.
Your chickpea burger questions answered:
  • Q: How do you bind chickpea burgers? The binder for these veggie burgers is flour, and I also add bulgur to help thicken them up as well.
  • Q: Is gluten-free flour okay to use? Yes, gluten-free flour should work fine as a binder.
  • Q: Can I use canned chickpeas? Yes. Canned beans work well, or make your own chickpeas from dry.
  • Q: What other kinds of veggie burgers are there? We love black bean burgers, mushroom burgers, and even lentil burgers. I’ll link my favorites above.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 25g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 309mg | Fiber: 8g | Sugar: 0.5g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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9 Comments

  1. Hi…These look delish! However, can you please tell me what I can substitute the bulgar wheat with? I need something gluten free.

  2. So good, I’m eating an open faced sandwich right now. I made some meatball shaped “meat” for spaghetti tomorrow~
    Thank you Terrie!

    1. Hi Judy- What a great idea to make an open-faced sandwich. I love the idea of making meatballs for spaghetti too. Love that you are finding so many uses for this recipe. 😀

  3. Hi Terri! I trust your opinion on recipes… just curious about this one. I want a firm delicious veggie burger… should I try this one or what is your favorite veggie burger you have ever eaten? Usually I make veggie burgers and when they mush in the bun …. ??! Thanks so much for your input on this!

    1. Thank you so much for letting me know the link was down. It is fixed now and I will send it to you as well.

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