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Jump to Recipe PrintThis easy chickpea burger recipe has fantastic flavor from vegetables, spices, and beans loaded with your favorite burger toppings! A great recipe to cook on a skillet or throw on a grill.
If you’re looking for a great summer vegetarian dinner to grill, these burgers are a fantastic meatless alternative. I love serving these veggie burgers with creamy mint tzatziki yogurt sauce, and some oven steak fries for a complete dinner.
We love meatless meals in the summer, especially ones as tasty as these easy veggie burgers. Once you make homemade veggie burgers, you’ll never go back to buying store-bought patties which can contain large amounts preservatives & ingredients you can’t pronounce.
These burgers are made by adding chickpeas to a food processor, mixing them with spices and veggies, and forming them in patties. You can fry them up in a skillet, bake them in the oven, or throw them on the grill!
We gave these a 10/10 for flavor, they turned out so good! My inspiration for these burgers was to copy flavors in falafel, one of my all time favorite foods. These are going into our permanent summer grilling rotation.
This Easy Chickpea Burger Recipe Is
- Flavorful
- Herby
- Simple to Make
- Satisfying
- High in Protein
- Vegetarian
- Loaded with Herbs & Spices
Quick Chickpea Recipes Anytime
This recipe calls for chickpeas aka garbanzo beans. This are one of my favorite beans – packed with plant-based protein! I recommend using a no-salt-added variety to keep the overall sodium content down, so you can control how much salt goes into the dish. Canned chickpeas taste great, so if you are using canned chickpeas, just watch the sodium or added salt content.
I make dried beans in my Instant Pot every week, it’s a great way to save on cost. If you’re a bean fan, then I’d recommend an Instant Pot or electric pressure cooker as a way to take your recipes to the next level!
What’s In These Chickpea Burger Patties?
See the recipe card below for full ingredient amounts and recipe instructions!
- No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use salt free canned chickpeas, or you can make your own no sodium dried chickpeas from scratch in the Instant Pot/Pressure Cooker.
- Greek Yogurt
- Eggs – Eggs naturally contain about 60-70mg of sodium per large egg. We try to get cage free / free range eggs when we can. There isn’t any nutritional difference, but I always try to support animal welfare when I can.
- Garlic
- Olive Oil
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor.
- Coriander – I like the flavor of the coriander in these burgers, but if you don’t have any on hand, you can add dried oregano instead!
- Cayenne Pepper – for a little heat and spice.
- Panko breadcrumbs – I found them recently at my Whole Foods and I am obsessed – they bring a great flavor and texture to these burgers.
- Green Onions
- Parsley
How Do You Make Veggie Burgers With Chickpeas?
- Add the drained chickpeas to a food processor. Pulse on low speed and work your way up to high speed until the chickpeas are in small crumbles. If you don’t have a food processor, you can mash the chickpeas with a fork or potato masher, it’ll just take longer.
- To a large mixing bowl, add the Greek yogurt and eggs, and mix well with a fork to combine. Add in the mashed chickpeas, garlic, olive oil, cumin, coriander, cayenne pepper, salt, breadcrumbs, green onions, and parsley. Mix well to combine.
- Line a sheet pan with parchment paper, and take about 3/4 cup of the mixture and form them into patties. Place each patty to the parchment paper. They’ll be a little soft and sticky, but that’s OK. You should be able to make 8 burger-sized patties.
- Wrap and refrigerate for 1 hour (up to 24 hours if making ahead) so the patties can firm.
- To cook, If using a skillet or pan, add vegetable oil and cook the patties on medium heat for 6 to 8 minutes on each side until browned. If grilling, grill 6 to 8 minutes on each side – and only flip the patties once, as they can fall apart quicker than ground beef. To bake, cook for 25 minutes in a 400 degree oven until lightly browned.
- Serve with your favorite hamburger buns, a lettuce wrap, and your favorite burger toppings – enjoy!
Dietary Modifications
- This recipe is vegetarian, and contains no meat. To make vegan, use a plant-based yogurt and an egg replacer. To make dairy free, just swap the yogurt for a dairy free version. Also ensure that breadcrumbs are vegan and/or dairy free.
- For a gluten free version, use certified gluten free breadcrumbs, and ensure all added ingredients are certified GF.
Serve This Chickpea Veggie Burger Recipe With
- Vinegar & Oil Coleslaw (No Mayo)
- Summer Berry Salad with Honey-Lemon Dressing
- Vegan/Vegetarian Cowboy Beans
- Linguine Pasta Salad
- Red Potato Fries in the Oven
Share This Chickpea Burger Recipe with Falafel Spices
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Easy Chickpea Burger Recipe
Equipment
- Food Processor
- Mixing Bowl
- Skillet
Ingredients
- 2 15-ounce cans chickpeas drained and rinsed
- 1/2 cup plain Greek yogurt
- 2 eggs
- 3 cloves garlic minced
- 1/4 cup olive oil divided
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Sea Salt
- 1 cup breadcrumbs
- 4 green onions chopped
Instructions
- Add the drained chickpeas to a food processor. Pulse on low speed and work your way up to high speed until the chickpeas are in small crumbles. If you don’t have a food processor, you can mash the chickpeas with a fork or potato masher, it’ll just take longer.
- To a large mixing bowl, add the Greek yogurt and eggs, and mix well with a fork to combine. Add in the mashed chickpeas, garlic, olive oil, cumin, coriander, cayenne pepper, salt, breadcrumbs, green onions, and parsley. Mix well to combine.
- Line a sheet pan with parchment paper, and take about 3/4 cup of the mixture and form them into patties. Place each patty to the parchment paper. They’ll be a little soft and sticky, but that’s OK. You should be able to make 8 burger-sized patties.
- Wrap and refrigerate for 1 hour (up to 24 hours if making ahead) so the patties can firm.
- To cook, If using a skillet or pan, add vegetable oil and cook the patties on medium heat for 6 to 8 minutes on each side until browned. If grilling, grill 6 to 8 minutes on each side – and only flip the patties once, as they can fall apart quicker than ground beef. To bake, cook for 25 minutes in a 400 degree oven until lightly browned.
- Serve with your favorite hamburger buns, a lettuce wrap, and your favorite burger toppings – enjoy!
Notes
Dietary Modifications
- This recipe is vegetarian, and contains no meat. To make vegan, use a plant-based yogurt and an egg replacer. To make dairy free, just swap the yogurt for a dairy free version. Also ensure that breadcrumbs are vegan and/or dairy free.
- For a gluten free version, use certified gluten free breadcrumbs, and ensure all added ingredients are certified GF.
Nutrition
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Yummy