BEST Chickpea Burgers
These chickpea burgers are flavorful, hearty, and packed with plant-based protein, making them a delicious and satisfying alternative to traditional burgers. They’re crispy on the outside, tender on the inside, and perfect for a healthy, meat-free meal! Top with lettuce, tomatoes, onions, and a dollop of my homemade vegan mayo.
These vegan, oil-free chickpea patties made with celery, carrots, onions, bulgur, and warm spices are bursting with flavor and loaded with nutrients. The fresh veggies add a satisfying crunch, while the aromatic spices create a comforting, savory taste perfect for a wholesome meal.
We also have a chickpea vegan falafel recipe on this website that is delicious on salads, veggie poke bowls, and healthy veggie wraps. If you are a big fan of chickpeas, check out this list of 12 Fabulous Chickpea Recipes.
Reasons you will love this recipe
- Healthy and Nutritious: Packed with plant-based protein, fiber, and wholesome ingredients like chickpeas and veggies, these burgers are a guilt-free meal option.
- Flavorful and Satisfying: With a perfect blend of spices and fresh vegetables, these burgers offer a delicious, savory taste with every bite.
- Oil-Free and Vegan: Ideal for those following a vegan or oil-free diet, these burgers are a tasty, heart-healthy alternative to traditional patties.
- Versatile and Easy to Make: Perfect for meal prep, these chickpea burgers can be enjoyed in wraps, salads, or on a bun for a quick and delicious meal.
Ingredients you will need
- Chickpeas- Using cooked chickpeas to make chickpea burgers ensures a smooth, cohesive texture that’s easy to shape into patties.
- Bulgur- Adds a subtle nutty flavor and a firm, chewy texture that helps bind the patties together.
- Veggies- These vegetables provide natural sweetness, a savory depth, and a slight crunch, while boosting the nutritional content with added vitamins, minerals, and fiber. They also keep the burgers moist and delicious.
- Spices- Including spices like curry powder, cumin, and smoked paprika in chickpea burgers infuses them with bold, aromatic flavors and a hint of warmth.
How to make chickpea burgers
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin making these veggie burgers by first cooking the bulgur that will make these vegan burger patties nice and thick along with helping them bind together.
Bulgur is a quick-cooking form of whole wheat that cooks on the stovetop or in the microwave in only 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.
STEP #2: 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.
STEP #3: 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.
STEP #4: 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.
STEP #5: 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.
STEP #6: 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 cleaning 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 Oil-Free Vegan Tzatziki Sauce because they taste a bit like these vegan falafels.
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!
Recipe adapted from Physicians Committee for Responsible Medicine’s Cancer Project.
*Originally published December 2015.
Frequently Asked Questions
The binder for these veggie burgers is flour, and I also add bulgur to help thicken them up as well.
Yes, gluten-free flour should work fine as a binder. Be aware that you will need to use a gluten-free substitution for the bulgur wheat. Buckwheat groats are a good option. Soy sauce also has gluten, so use tamari or amino acids to replace it.
Yes. Canned beans work well, or make your own homemade Instant Pot chickpeas from dry.
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!
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Chickpea Burgers
Ingredients
- 2 tablespoons 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
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.
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.
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 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!???
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.