Home » Recipes » Main Dishes » Hand-Held » Spicy Chickpea Veggie Burgers
posted: 05/23/13 — updated: 03/04/22 by Deryn Macey Disclosure: This post may contain affiliate links.
Jump to Recipe·4.9 from 237 reviews
These spicy chickpea veggie burgers are easy to make and always a big hit it. Bonus: they don’t fall apart!
If you’re looking for the best homemade veggie burgers, you’re in luck!
These chickpea burgers have been a reader favourite since 2013. They have the most amazing flavour and most importantly, they don’t fall apart.
The patties are great for building a classic burger but they’re also perfect for a healthy snack or adding to salads and wraps. You can even make them as sliders or nuggets for a party appetizer.
The recipe is easy to make with everyday ingredients you probably already have on hand and they make a great veggie option for BBQ’s and summer get-togethers. From vegans to vegetarians and even meat-lovers, these are always a hit.
Enjoy these delicious veggie burgers any night of the week for a meatless meal the whole family will love.
Table of Contents
Recipe Features
- Vegan and can be made gluten-free and nut-free.
- Can be grilled, pan-fried or baked.
- Hundreds of 5-star reviews so you can make these chickpea burgers with confidence!
- Super easy to make with simple ingredients.
- The patties hold together through cooking and eating.
- Make the burgers in advance and stored in fridge or freezer.
- No raw eggs to deal with.
- Enjoy these healthy homemade veggie burgers as an alternative to store-bought veggie burgers.
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Chickpeas: The recipe uses 1 19 oz can, or 2 cups of cooked chickpeas. Rinse and drain well if you’re using canned chickpeas.
- Red Onion: Red onion adds the best flavour to the patties. The next best option is shallots, followed by white or yellow onion, or green onion (scallion).
- Zucchini: You’ll need 1 small zucchini or about 1 cup lightly packed. You do not need to drain or peel it.
- Cilantro: If you don’t like cilantro, you can substitute fresh basil or parsley.
- Red Wine Vinegar: I like red wine vinegar best in these but you can substitute balsamic vinegar, white vinegar or apple cider vinegar.
- Sriracha: Adds a bit of heat to the patties. They aren’t overly spicy but you can omit this if you’re sensitive to spice. Chili garlic paste or sambal oelek would work as a substitute, otherwise, you can use any hot sauce you enjoy such as Frank’s or buffalo sauce.
- Peanut Butter: Substitute almond butter for a peanut-free recipe. For a nut-free recipe, you can use tahini or sunflower seed butter. I prefer the flavour of sunflower seed butter over tahini in these.
- Spices: You’ll need cumin, garlic powder, salt and pepper. Note it’s a full 2 teaspoons of black pepper which adds quite a quick so considering starting with 1 tsp and adjusting to your preference.
- Oats: Quick oats are used because they’re finer than rolled oats so they help the burgers hold together better. You can also use instant oats. If you only have rolled oats, those work too but I’d suggest letting the raw mixture sit for at least 10 minutes so they have more time to absorb moisture. Note the burgers are naturally gluten-free but be sure to use gluten-free certified oats if needed. Do not use steel cut oats.
Step-by-Step Instructions
Step 1: Prepare the chickpeas. You can either mash them in a bowl with a fork or pulse them a few times in a food processor.
You just want to break them down a bit and create texture, not pulverize them or turn them into a paste.
Step 2: Add the rest of the ingredients and mix well. I’d suggest doing this in a bowl and using your hands, though you can use a food processor if you like.
Just be sure you don’t over mix it. It should have some texture to it and not be totally smooth.
Step 3: Form 6-8 patties using your hands. You can do 6 large burgers, stretch it to 8 smaller patties or even make 12-16 slider or nugget-sized patties.
Step 4: Cook the patties on a BBQ or grill, in the oven or in a pan on the stovetop.
- Pan-Frying: Heat oil or use a little cooking spray in a large skillet or cast-iron pan. Cook the patties for about 5 minutes per side until browned and firm.
- Oven Baked: Preheat oven to 400 F then cook the patties for 20 minutes, flipping once halfway through.
- BBQ/Grill: Heat the BBQ then cook the patties for 10-15 minutes, flipping occasionally until browned and crispy.
Serving
- Low-Carb Option: Wrap in lettuce with mustard, onion, tomato and any other burger toppings you enjoy.
- Classic Burger: Stack on a toasted bun and top with ketchup, mustard, onion, lettuce, tomato and any other burger toppings you enjoy.
- Try quick pickled red onion or roasted red peppers for toppings.
- Wraps: Try a patty in a wrap with spinach, avocado and any sauce you enjoy.
- Appetizer Option: For a party appetizer, use the mixture to make nugget-sized patties and serve with honey mustard, sweet chili sauce or plum sauce for dipping. This also works to make sliders.
- This homemade cashew spicy mayo, vegan tzatziki, cheese sauce or chipotle sauce make a yummy sauce for your burger.
- Burgers are always delicious served with a side of fries!
FAQs
What does the peanut butter do?
The peanut butter acts as a binding agent and adds moisture and flavour. If you can’t use peanut butter, you can substitute it with almond butter to make the recipe peanut-free.
If you have a nut-allergy, use sunflower seed butter or tahini instead for a nut-free recipe.
Can I use rolled oats instead of quick oats?
You can but quick oats are used because they’re finer than rolled oats so they absorb more moisture and help with binding the burgers.
If you’re using rolled oats or old fashioned oats you can either pulse them in a food processor a few times to break them down before use, or let the batter rest for 10-15 minutes before forming the patties to allow the oats to absorb moisture.
Can I omit the oil?
You can but I prefer the texture with oil. If you omit it consider adding an addition tablespoon of nut or seed butter to account for the moisture.
Some readers have used aquafaba (chickpea cooking liquid) to replace the oil, so that’s an option as well.
Making Ahead & Storing
- Fridge: Cooked patties can be stored in the fridge in a sealed container for up to 5 days.
- Freezer: Cooked patties can be frozen in a sealed container or freezer bag for up to 3 months. Thaw briefly at room temperature or in the fridge before reheating.
- Reheating: Reheat your burgers in a pan or in the oven for 10-12 minutes at 350 F until heated through. They can be reheated in the microwave but get a bit soggy. You can also enjoy them cold.
- Make in Advance: Raw patties can be prepared 1 day in advance and stored in the fridge in a sealed container or covered on a plate until you’re ready to cook them.
More Recipes
- Quinoa Beet Burger: These pink veggie patties feature beet, onion, oats and quinoa for a super healthy and flavourful result.
- Sweet Potato Black Bean Burgers: Nutritious black bean and sweet potato patties that are perfect for making burgers or adding to salads.
- Vegan Kale Caesar Salad: The perfect salad to pair with your chickpea burger!
- Buffalo Cauliflower Wraps: Switch things up and try these addictive buffalo cauliflower wraps with ranch sauce (or try the ranch sauce for these burgers).
- Buffalo Chickpea Stuffed Sweet Potatoes: Buffalo sauce-coated chickpeas in a baked sweet potato topped with ranch sauce and avocado.
Chickpea Veggie Burgers
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 237 reviews
- Author: Deryn Macey
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 6-8 burgers
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Save Recipe
Description
These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.
Ingredients
- 1 19 oz can (2 cups) chickpeas, drained, well-rinsed and mashed
- 1/2 red onion, finely diced (50 g, approx. 1/3 cup)
- 1 small zucchini, grated (100 g, approx. 1 cup lightly packed)
- 3 tbsp (15 g) finely chopped fresh cilantro
- 3 tbsp (45 mL) red wine vinegar
- 1 tbsp (15 mL) Sriracha sauce
- 2 tbsp (30 g) peanut butter
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp black pepper
- 1/2 tsp sea salt
- 1 cup (100 g) quick oats (gluten-free if needed)
- 2 tbsp (30 ml) extra virgin olive oil
Instructions
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
- Add all the other ingredients to the bowl and use your hands to mix very well.
- Use your hands to shape the mixture into into 6-8 patties.
- Cook on the BBQ at 400 F for approximately 10 minutes per side or heat 1-2 tsp oil in a nonstick pan over medium heat and cook the burgers for about 5 minutes per side until browned and firm. The patties can also be oven-baked at 400 F for 20-30 minutes, flipping half-way through.
- Serve on a toasted bun with your favourite burger toppings like lettuce, onion, tomato, ketchup and mustard.
Notes
Cooked burgers can be stored in the fridge in a sealed container for up to 4 days or frozen in a container or freezer bag for up to 3 months. Leftovers can be enjoyed cold or reheated in a pan on the stovetop or in the oven for 10-12 minutes at 350 F until heated through.
Please review the post above the recipe for FAQs, tips and substitutions.
Nutrition
- Serving Size: 1
- Calories: 202
- Sugar: 1.5 g
- Sodium: 400 mg
- Fat: 10 g
- Carbohydrates: 23 g
- Fiber: 5.5 g
- Protein: 7 g
Originally published May 23, 2013.
Freezer-Friendly Gluten-Free Hand-Held Less than 30 Minutes Low-Fat Main Dishes Recipes Soy-Free Spring Sugar-Free Summer
posted by Deryn Macey on May 23, 2013
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787 comments on “Spicy Chickpea Veggie Burgers”
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Abi — February 28, 2024 @ 3:05 pm Reply
I had so much hope for these burgers- the mix tasted delicious, but the burgers fell apart in both a pan and oven preparation. 🙁
Perhaps I didn’t use enough oats or maybe the quick oats were the problem? I’ll definitely try again and be more precise in my measurements.
Any suggestions? Not giving up yet! Need a sodium-controlled plant based burger option for the house.-
Deryn Macey — February 28, 2024 @ 3:12 pm Reply
Hmm, I’ve never had these fall apart! Did you make any changes to the recipe? Measure accurately?
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Ari — January 20, 2024 @ 1:02 pm Reply
I tried today and was so tasty. Nobody in my family are vegan, and yet was perfect! Thanks for share this amazing recipe.
