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:

• Black Bean Burger
• Portobello Mushroom Burger
• Vegan Chili for Burgers & Dogs
• Lentil Sloppy Joes

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Continue to Content

BEST Chickpea Burgers

Yield: 4 patties

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

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

Print

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Remove the chickpeas and add them to the bowl with the toasted sesame seeds.
6. 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.
7. 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.
8. Mix all of the ingredients well. I find that using my hands to knead everything works best.
9. 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.
10. Bake at 350°F for 25-30 minutes until nice and browned. They should be slightly crunchy on the outside.
11. 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.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bob's Red Mill, Bulgur Wheat
• 
  12" Stone Earth Frying Pan by Ozeri, with 100% APEO & PFOA-Free Stone-Derived Non-Stick Coating from Germany

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 160Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gCholesterol: 0mgSodium: 309mgCarbohydrates: 25gFiber: 8gSugar: .5gProtein: 7g

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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