BEST Chickpea Burger
This delicious Chickpea Burger is hearty and packed with flavor. Top with lettuce, tomatoes, onions, and a dollop of my homemade vegan mayo.
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.
You’ll love these chickpea burgers because they’re…
- Insanely satisfying
- Full of flavor
- Loaded with healthy ingredients
- Easy to make
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.
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.
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.
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.
Another delicious sauce to top these burgers with is my 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.
Other vegan burger recipes:
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BEST Chickpea Burgers
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.
Equipment
Video
Notes
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
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.
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…
Your link for the low fat eggless mayo does not work.
Would you please forward the recipe to me.
Thank you
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.
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!
Hi Sheri, I like this recipe, but it is not very firm, in my opinion. My favorite veggie burger is my black bean burger. It gets lots of good reviews from other people too. I suggest giving it a try! https://eatplant-based.com/recipe/black-bean-burger/
Ok… thanks so much!!! I will try your black bean burger! Hope you have a blessed day today Terri!???
So good, I’m eating an open faced sandwich right now. I made some meatball shaped “meat” for spaghetti tomorrow~
Thank you Terrie!
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. 😀
Hi…These look delish! However, can you please tell me what I can substitute the bulgar wheat with? I need something gluten free.
Hi Jo- Quinoa or buckwheat groats make a good gluten-free substitute for the bulgur.