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Vegan Chickpea Burgers

Name: Vegan Chickpea Burgers
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 ½ cups cooked chickpeas (, drained and rinsed (about one 15 ounce can)); ½ cup rolled oats (, gluten-free if needed); ½ cup chopped red or yellow onion; ¼ cup chopped parsley; 2 garlic cloves (, chopped); 1-2 tablespoons mayo/sour cream/yogurt/sauce of choice (, see note); 1 teaspoon lemon juice; 1 teaspoon smoked paprika; ½ -1 teaspoon sea salt (, depends on the sauce and how salty it is); ½ teaspoon ground black pepper; Buns of choice (, or lettuce leaves for low carb version); Extra sauce that you used above; Ketchup; Mustard; Grilled onions; Raw onion slices; Lettuce; Tomato; Pickles

By Sophia DeSantis, Reviewed by Anjali Shah on August 31, 2025

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These 30-minute Vegan Chickpea Burgers are the perfect alternative to traditional meat burgers. They’re packed with protein from chickpeas and rolled oats, and have a fresh and juicy texture from seasonings and veggies. Perfect to enjoy with family and friends for BBQ season!

Chickpea burger on a bun with lettuce tomato and sauce dripping

I love chickpeas! They’re such a versatile ingredient for vegan recipes. From desserts such as vegan chickpea blondies to curries like chickpea tikka masala, I use them in many of my recipes, and now that BBQ season is here, I wanted a new chickpea burger to impress my guests.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍔 More Vegetarian Burger Recipes!

📋 Recipe Card

One that could compete with my vegan falafel burger, but add more flavor. So I added some spices, a handful of oats, lemon juice, and sauce to keep it juicy, and it was a total success.

👩🏽‍🍳 Why I Love This Recipe

Unlike some store-bought vegan burgers that fall apart on the grill, my juicy chickpea burger stays firm, keeping those flavors locked in. The combination of oats helps to form beautiful patties without the need for breadcrumbs, and the addition of onion, garlic, parsley, lemon juice, mayo, and paprika gives them an abundance of flavor, which you can taste in every bite! These vegan burgers have become my go-to recipe, whether I am having a cookout or baking them in the oven.

What I love most is how ridiculously easy they are to prepare. There’s no pre-cooking! You just toss all the ingredients into a food processor for a quick whiz, form the mixture into patties, and you’re ready to cook!. Plus, you can bake them, pan-fry them, or sizzle them on a grill. I almost always make a big batch and freeze a bunch for those busy weeknights when my boys come home starving after soccer practice.

For any parent looking for a kid-approved, nutritious meal, these vegan chickpea burgers are a home run! They’re packed with protein and fiber, to fuel those little bodies for hours.. I’ve served them at several cookouts already, and my favorite part is watching the grown meat-eating men take a bite with their eyes wide open. They genuinely can’t believe how satisfyingly juicy and flavorsome a chickpea burger can be. Whether you’re vegan or not, these chickpea burgers are too yummy to say no to!

🥘 Ingredients

I love making these vegan chickpea burgers with wholesome ingredients. Here’s what I use:

Base: I use chickpeas and oats as the main base for the patties. They blend into a hearty mixture that holds everything together.

Fresh add-ins: I like adding onion, parsley, and garlic for flavor. They make the burgers taste fresh and savory.

Sauce: I mix in a spoonful or two of sauce like mayo or yogurt. It helps the patties stick and adds a little extra flavor.

Seasonings: I season with lemon, smoked paprika, salt, and pepper. These simple ingredients keep the flavor bright and balanced.

🔪 How To Make

Once you gather all you need for the chickpea veggie burgers, the rest is super easy! Here are the few steps it takes for dinner to be ready:

Pulse the mixture: I add the chickpeas, oats, onion, parsley, garlic, sauce, and seasonings to my food processor. Then, I pulse until the mixture looks crumbly but still sticks together when pressed.

Top view of a food processor with veggie burger mixture.

Shape and cook: I scoop the mixture into even portions and shape them into patties. Then, I cook them on a hot pan until both sides are golden brown.

Open face chickpea burger on a bun next to lettuce, tomato and sauce.

Serve: I place the patties on buns or lettuce wraps. Then, I add my favorite toppings and enjoy right away.

Half of a chickpea burger with lettuce, tomato and dripping sauce.

💭 Expert Tips

My #1 Secret Tip for making vegan chickpea burgers is to pat the chickpeas completely dry before blending. If they go into the food processor with too much water, the mixture turns soft and hard to shape, and you end up frustrated trying to keep the patties together in the pan. I take a clean towel and press out the extra moisture until they feel dry to the touch. It only takes a minute, but it saves me from the hard way of dealing with sticky, falling-apart burgers later.

Other Tips To Keep In Mind:

Taste the mixture before shaping: I take a little bite of the mixture to check if it needs more salt, lemon, or seasoning. It’s easier to adjust now than after they’re cooked.
Chill the patties: If I have a little extra time, I chill the patties in the fridge for 20 minutes before cooking. This helps them firm up and keeps them from breaking apart.
Cook on medium heat: I avoid cranking up the heat too high because they can brown too quickly on the outside. Medium heat gives them a nice golden crust while cooking evenly inside.
Try baking or air frying: When I want a lighter option, I bake or air fry the patties instead of pan frying. They still turn out crisp and delicious.

📖 Variations

This vegan chickpea burger is one of my favorite weeknight dinners, and I love how easy it is to switch up the flavors! For a variation, I suggest the following favorites:

Spicy Kick: I mix in ½ teaspoon of chili flakes or a little hot sauce to the mixture. My husband always asks for this version when he wants something with a bit more heat.

Herby Fresh: I add 2 tablespoons of fresh chopped cilantro or basil before pulsing. It brightens up the patties and tastes so fresh tucked into a bun with lettuce and tomato.

Cheesy Style: I stir in ¼ cup of shredded dairy free cheese right before shaping. The patties turn out extra flavorful, and my kids love this version the most.

Mediterranean Twist: I add 2 tablespoons of chopped olives and a sprinkle of oregano. It pairs so nicely with a dollop of vegan tzatziki or hummus on top.

🍽 Serving Suggestions

These easy chickpea burgers are amazing on a bun with lettuce and tomato, but they’re great in so many other ways too!

Our favorite way to eat them is on toasted vegan dinner rolls slathered with vegan mayo or my subtle spicy vegan sriracha mayo. Topped with lettuce, tomato, and piled high with crispy vegan mushroom bacon. And a huge side of my crispy oven fries. They make for a classic, satisfying meal that feels just like getting takeout, but so much healthier.

For parties or fun weekend lunches, I make smaller patties for burger sliders alongside other kid-friendly favorites like vegan chicken nuggets, cheese bits, and vegan egg rolls.

🧊 Storage Directions

Refrigeration: I keep leftover patties in an airtight container in the fridge for up to four days. They hold up well and are easy to grab for quick lunches.

Freezing: I freeze the uncooked patties on a baking sheet first, then move them to a freezer safe bag. They keep well for up to two months and are handy to cook straight from frozen.

Reheating: I warm the cooked patties in a skillet over medium heat until heated through. If I’m in a rush, I reheat them in the microwave, but the pan keeps them crispier.

❓Recipe FAQs

Can I bake these instead of pan frying?

Yes, and I do it often when I want something a little lighter. I place the patties on a parchment lined baking sheet and bake them at 350 F for about 15 minutes on each side. They come out golden and a little crisp on the edges, and it is nice not to stand over the stove flipping burgers.

How do I stop the patties from being mushy?

The biggest trick is draining and drying the chickpeas really well before blending. If they go into the food processor with too much water, the mixture turns soft and sticky, which makes it hard to shape. I take a minute to pat them dry with a clean towel, and it saves me from ending up with mushy burgers.

Are these burgers gluten free?

Yes, as long as I use certified gluten free oats, this recipe is completely gluten free. That makes it easy when I’m cooking for friends who avoid gluten because I don’t have to change anything else. It is nice knowing I can serve the same meal to everyone and not have to make a separate dish.

🍔 More Vegetarian Burger Recipes!

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