Vegan Chickpea Burgers
These vegan chickpea burgers are the perfect alternative to traditional meat burgers! Easy to make, full of protein and so flavorful.
Servings: 4
Calories: 118kcal
Equipment
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
Serving suggestions:
- 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
Instructions
- Add everything to a food processor and pulse until the mixture is in small crumbles and sticks together well.
- Form into 4 patties.
- Cook on a preheated griddle or pan for 5-6 minutes on each side or until brown.
- You can also bake them on a parchment lined baking sheet at 350 F/ 175 C for about 15 minutes on each side.
- Allow to cool a bit before eating. This will help keep the burgers together without falling apart.
- Serve with toppings of choice!
Notes
- 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.
- 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.
Nutrition
Calories: 118kcal | Carbohydrates: 19g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 442mg | Potassium: 196mg | Fiber: 4g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 2mg