Vegan Chickpea Burgers Recipe

This simple vegan chickpea burgers recipe makes the best veggie burgers with 10 ingredients that can be baked or air-fried.

These hearty burgers are delicious with your favorite toppings, DIY vegan garlic aioli, or homemade sriracha mayo. Serve them open-faced over a pile of salad with easy lime and tahini dressing or between our favorite whole wheat hamburger buns.

⭐ Why You'll Love This Recipe

• Make delicious veggie patties in minutes without added oil, unpronounceable preservatives, and budget justification.
• Accessible ingredients that can be adjusted to fit what you have on hand.
• The burger mixture can be made ahead for a quick weeknight meal the whole family will love.

🍔 Recipe Ingredients

Chickpeas (garbanzo beans): Use one regular can or 1 ½ cups of cooked chickpeas. Be sure to drain and rinse the chickpeas first.

Corn: If you use frozen (I did), thaw it. Place 1 cup of frozen corn in a mesh strainer and run it under hot water for a minute. Then leave it to drain while you prep the rest of the ingredients. Press it a little with a spoon to release excess water before adding it to the rest of the ingredients.

Carrots: Grating the carrots makes them easier to blend with the burgers. If you are an ace chopper, finely chop them.

Cilantro: Use the leaves and tender stems of cilantro. Roughly chop them for easier blending. Parsley or a mixture of fresh herbs are good substitutes.

Tahini: Thick, nutty sesame seed paste helps bind the burgers and create a smoother blend. You can use sunflower seed butter or your favorite smooth peanut butter as a replacement if you need to.

Chickpea flour: Unlike wheat flour, chickpea flour is made from, wait for it, chickpeas. It's also known as gram flour or besan. Chickpea flour is a burger binder of note because it is sticky and gluten-free.

Sriracha: Use any chili sauce you like including sambal Oelek. Or add a fresh jalapeno or other hot pepper. Another option is adding ¼-1/2 a teaspoon of cayenne pepper with a teaspoon of lemon juice.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

⏲️ Step-by-Step Instructions

1. Use a food processor to mix the chickpeas, onion, carrots, corn, cilantro, tahini, and sriracha.
2. Add the chickpea flour, cumin, and salt. Pulse to blend the ingredients.
3. Test the burger mixture.
4. Make burger patties and add them to a parchment-lined baking sheet.

🔪 Pro Tips

Test the burger mixture by forming a ball. It should hold together and not immediately turn into mush. If it doesn't stick together, it may be too dry. Pulse the mixture for another 30 seconds. There is a lot of water in the corn and carrots. Breaking them down further is probably all you need.

If there is too much moisture, the ball will melt. Try mixing in another tablespoon of chickpea flour.

Store the patty mixture in the fridge if you don't have room for individual patties. Make the patties right before baking them. Chilled burger patties may take an extra 5 minutes to bake.

♨️ Cooking Tips

• Don't make them too thick if you want your burgers to be fully cooked, especially in the middle.
• Be sure to preheat the oven before you add the burgers. Place the baking tray in the center of the oven. This helps the burgers to cook evenly.
• If the burgers start to crisp on the outside but remain soft in the middle, cover them for a few minutes with a piece of foil and continue cooking for 5 minutes.

🍴 Serving Suggestions

Serve chickpea veggie burgers warm as a traditional burger. I recently made 12 mini burgers (sliders) for an appetizer party, and they were a big hit.

🌡️ Storage and Reheating

Store baked leftover burgers in the refrigerator for up to 5 days, or store the unbaked burger mixture for 2-3 days.

Reheat chickpea burgers in a preheated oven. Either wrap them in foil or place them on a baking tray and then cover them with an oven-proof bowl or plate (something that won’t smash them). Uncover them after 10 minutes and let them crisp for 1-2 minutes.

💭 Frequently Asked Questions

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👩🏻‍🍳 Recipe

Vegan Chickpea Burgers Recipe

This delicious vegan chickpea burger recipe with tahini, sriracha, and chickpea flour is an easy gluten-free veggie burger the whole family will love.

Author: Denise Perrault

Rate this Recipe:

5 from 5 votes

Print Pin

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Diet Vegan

Servings 4

Calories 214 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

US CustomaryMetric

• ▢ 3 tablespoons chickpea flour
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon salt
• ▢ 1 ½ cups cooked chickpeas - 1- 15 ounce/400 grams can, rinsed and drained.
• ▢ 1 small red onion - chopped, about ½ cup
• ▢ 1 medium carrot - peeled and grated, ½ cup
• ▢ ½ cup cilantro - roughly chopped
• ▢ 1 cup corn kernels - see notes
• ▢ 2 tablespoons tahini
• ▢ 1-2 teaspoons sriracha

Instructions

 

• Mix chickpea flour, ground cumin, and salt in a small bowl. Set aside.
• Add the chickpeas, onions, carrots, corn, cilantro, tahini, and sriracha to a food processor. Pulse the ingredients until they are well-mixed but not entirely smooth.
• Pour the chickpea flour and cumin mixture into the food processor. Pulse a few more times until it is mixed in and no flour is visible.
• Before taking the burger mixture out of the food processor, grab about ½ a cup and form a ball. If the ball is crumbly, it is too dry. Process it further to help it moisten. If the ball sinks and is too moist, add more chickpea flour.
• Preheat the oven to 425 F (220 C). Line a baking tray with parchment paper or a baking mat. Divide the burger mixture into 4 equal parts and form patties. See patty tips in the notes.
• Bake the burgers for 20 minutes until the patties are brown and firm. Flip the burgers. Continue baking for another 10 minutes or until they are brown and firm.

Notes

• Canned or frozen corn can be used. Press the corn kernels against a mesh strainer or between a few paper towels to release excess moisture. Be sure to thaw frozen corn first.
• If you do not have chickpea flour, substitute with oat flour, ground rolled, or quick oats. You can also add another kind of gluten-free flour or wheat flour. Test the burger mixture as described in the instructions to determine if you need to adjust the amounts of flour.
• You can cook chickpea burgers in the air fryer at 375 degrees for 10 minutes on the first side. If they are brown and firm in the middle, flip them and cook them for another 5 minutes. If you cook chickpea burgers on the grill, keep the heat low enough that they cook in the middle.
• No food processor? Add the chickpeas to a large bowl and use a potato masher to crush them. Add the corn, tahini, and sriracha and continue blending. Mix in the rest of the ingredients. Finely chop the onion and cilantro.
• Store baked leftover burgers in the refrigerator for up to 5 days. Or refrigerate all or part of the burger mixture for 1-2 days before cooking.  

 

Nutrition

Calories: 214kcal (11%)Carbohydrates: 32g (11%)Protein: 10g (20%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 425mg (18%)Potassium: 425mg (12%)Fiber: 7g (29%)Sugar: 7g (8%)Vitamin A: 2734IU (55%)Vitamin C: 6mg (7%)Calcium: 62mg (6%)Iron: 3mg (17%)

Nutritional information is an estimation only.

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