• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan with Gusto
  • Home
  • recipes
  • Subscribe
  • Accessibility Statement
  • Vegan Thanksgiving Recipes
  • Favorite Vegan Christmas Recipes
menu icon
go to homepage
  • Home
  • Christmas
  • Recipes
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Home
  • Christmas
  • Recipes
  • Contact
  • Subscribe
×
  • A bowl filled with sliced cherry tomatoes, red peppers, cilantro, and pomegranate.
    Pomegranate Salad Recipe with Tomatoes and Zaatar
  • A white bowl filled with chili with beans, corn, and sweet potatoes.
    Instant Pot Vegan Sweet Potato Three Bean Chili (Dry Beans)
  • A bowl of salad with lentils, tomatoes, cucumber, radish, pita chips, pomegranate, and dressing.
    Lentil Pomegranate Salad with Tahini Dressing
  • Pearl couscous salad with pomegranate, herbs, green onions, and pistachios.
    Festive Pomegranate Pearl Couscous Salad
  • Coconut chickpea curry in a bowl with a spoon, rice, and lime wedges.
    30-Minute Vegan Chickpea Curry Recipe
  • Salt and Pepper tofu cubes with green onions and chili over brown rice on a plate.
    Crispy Salt and Pepper Tofu (Air Fryer or Baked)
  • Pearl onions in vegan cream sauce in casserole dish with breadcrumbs and chives.
    Vegan Creamed Onions Recipe
  • Roasted sweet potatoes with chopped pecans and orange zest in a glass baking dish with a spoon.
    Easy Maple Roasted Sweet Potatoes with Pecans
  • Sliced vegan stuffed seitan roast on a white plate.
    Vegan Stuffed Seitan Roast
  • Lemon roasted cauliflower with rainbow quinoa, chives, hazelnuts, and lemon wedges in a white bowl.
    Lemon Roasted Cauliflower with Rainbow Quinoa
  • Homemade vegan hoisin sauce in a small white bowl with a wooden spoon on top.
    Hoisin Sauce Recipe (vegan)
  • A piece of mushroom & kale quiche with diced red peppers and hazelnuts.
    Mushroom and Kale Vegan Quiche
Vegan with Gusto » All Recipes

Vegan Chickpea Burgers Recipe

Published: Mar 29, 2022 · Modified: Apr 7, 2022 by Denise Perrault · 9 Comments

Jump to Recipe·Print Recipe

Looking for an easy & healthy dinner idea? How about a little vegan chickpea burgers recipe number with a dollop of tahini and a splash of sriracha for a baked, gluten-free burger the whole family will love.

A chickpea burger with lettuce, tomatoes, red onion, vegan mayo, and a baked chickpea patty.

This post contains helpful tips and tricks to ensure success on your first attempt. Below, you'll find a handy table of contents with links. But if you're in a rush, please use the link at the top to jump to the recipe card at the end!

Table of Contents
  • Why You'll Love This Recipe
  • 🍔 Ingredients & notes
  • Pro Tips
  • ⏲️ Burger cooking tips
  • Frequently Asked Questions
  • Serving Suggestions
  • Related Recipes

Why You'll Love This Recipe

Given the ready-made vegan burgers so readily available, you might ask: why bother with a homemade veggie burger? Here's your answer: quality control. You can make your own delicious burgers in minutes and eliminate any questions about added oil, unpronounceable preservatives, and budget justification.

So why this burger recipe? Yep, there are a lot of veggie burger recipes. This one stands out for the simplicity of accessible ingredients, quick assembly, and flavor. It's rather unpretentious, with multiple options to fit what you have on hand.

Corn, chickpeas, tahini, red onions, carrots, cilantro, and sriracha are placed in a food processor.
The ingredients for vegan chickpea burgers in a food processor

🍔 Ingredients & notes

Chickpeas: Chickpeas or garbanzo beans have the perfect texture for veggie burgers. Use a 15 ounce can or 1 ½ cups of cooked chickpeas if you are cooking dry chickpeas from scratch. Be sure to drain and rinse the chickpeas first.

Corn: This recipe uses either canned or frozen 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 the back of a spoon to release any 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. It’s easier for blending if you rough chop them. If you aren’t a fan of cilantro (coriander), use parsley or a mixture of fresh herbs.

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: The sweet, garlicky, and spicy hot flavor of sriracha is an easy way to flavor veggie burgers. You can use any chili sauce you like including sambal Oelek. If you want to stick to fresh, chop up a jalapeno or other hot pepper. Another option is adding ¼-1/2 a teaspoon of cayenne pepper with a teaspoon of lemon juice.

Cumin: Ground cumin accentuates the other flavors with its own earthy taste. If you use cumin seeds, pound them to break them up before blending.

Salt: Salt is optional because many folks watch their sodium consumption. Some burger ingredients, such as tahini, can contain added salt. You can also use a teaspoon of low sodium soy sauce for more umami flavor.

Chickpea burger mixture is made in a food processor and patties are formed.
How to make chickpea burgers

Pro Tips

Combine the chickpea flour, cumin, and salt in a small bowl before mixing it with the other ingredients. This ensures the distribution of the spices.

Be sure that the chickpeas and corn are drained. You don't want to add extra moisture. When you pulse all the ingredients, keep in mind that texture is your friend. You want the ingredients to break down enough that you can form burgers that don't crumble but still have character.

After pulsing, add the chickpea flour, continue processing until you can't see the flour anymore. This means it's mixed in.

How to test and adjust veggie burger mixtures

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. Please, don't add extra moisture. 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.

Another trick for making burgers firmer is to chill patties in the refrigerator for an hour. You can also make them a day ahead and have them ready to cook. 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.

4 chickpea burgers are on a baking tray lined with parchment paper.

⏲️ Burger cooking tips

Don't make them too thick if you want your burgers to be fully cooked, especially in the middle. This is the same principle you use for beef or other meat-based burgers. Thinner patties will cook quicker, with a firmer center. Thicker burgers take longer to cook, and unless you reduce the heat until right at the end of cooking, they can burn on the outside and be raw on the inside.

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.

The best method for determining if the burgers are ready to flip is to gently test them. If they don't loosen easily, don't force them. Lining your baking sheet with parchment paper or a silicone baking mat will help keep the burgers from sticking.

If the burgers start to crisp on the outside but remain soft in the middle, you may want to cover them for a few minutes with a piece of foil and continue cooking for 5 minutes.

A chickpea burger patty in a bun with lettuce, red onion slices, tomato slices, and vegan mayo with baked potato fries on a white plate.

Frequently Asked Questions

What are substitutes for chickpea flour?

A good substitute for chickpea flour for burgers is rolled oats or quick oats. Break them down by adding them to the food processor first and pulse them until they turn into a coarse powder. You can also use a different gluten-free flour. Alternatively, use wheat or all-purpose flour if you are not gluten sensitive.

Can you cook chickpea burgers in the air fryer or on the grill?

You can cook chickpea burgers in the air fryer at 375 degrees F. 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. Grilling can make it more challenging to keep the burgers from falling, so you may want to add an additional tablespoon of chickpea flour. Grill vegan chickpea patties over medium heat. You might consider a light spray of olive oil or brushing a bit of oil on the grill to help keep the burgers from sticking to the grill.

Can I make chickpea burgers without a food processor?

If you don’t have a food processor, you can still enjoy delicious chickpea burgers. 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.

2 chickpea burgers on buns on a white plate.

Serving Suggestions

Serve chickpea veggie burgers with your favorite toppings. You can't go wrong with whole wheat burger buns (or gluten-free buns), lettuce, red onion, and a slice of tomato. The flavor of chickpea burgers compliments a lot of different condiments, such as vegan mayo, sriracha mayo, garlic aioli, bbq sauce, or pineapple chutney.

Turn your flavorful veggie burger into a main ingredient for a burger bowl or lettuce wraps with greens and classic lemon tahini dressing.

Store baked leftover burgers in the refrigerator for up to 5 days. Alternatively, you can bake 1-2 burgers, place the remaining patties in an airtight container and bake them 1-2 days later.

This recipe is also a great meal prep because you can keep the patty mixture in the fridge, make a few burgers, and take it easy the next time.

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. This will prevent them from getting too brown before they are warm on the inside.

Related Recipes

  • A mushroom burger in a bun with mayo, lettuce, tomato slices, and red onion.
    Vegan Mushroom Kale Burger
  • Spinach and potato patty in a bun with lettuce and pineapple chutney on black plate.
    Savory Baked Spinach and Potato Patties
  • baked samosa burger with red cabbage and coriander mint sauce and bun on blue plate
    baked samosa burgers
  • Tempeh burger in a bun with lettuce, tomato, red onion, and aioli.
    Vegan Tempeh Burger Recipe
Print

Vegan Chickpea Burgers Recipe

A baked chickpea burger on a bun with lettuce, tomatoes, tomato slices and vegan mayo.
Print Recipe
Pin Recipe

5 from 4 reviews

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
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Burgers
  • Method: Baked
  • Cuisine: American
  • Diet: Vegan

Ingredients

Units Scale
  • 1 can of chickpeas (15 ounces/400 grams), rinsed and drained
  • 1 small red onion chopped (about ½ cup)
  • 1 medium carrot grated (½ cup)
  • ½ cup cilantro, roughly chopped
  • 1 teaspoon ground cumin
  • 1 cup corn kernels (see notes)
  • 2 tablespoons tahini
  • 1-2 teaspoons sriracha
  • 3 tablespoons chickpea flour
  • ½ teaspoon salt (optional)

Instructions

  1. Mix the dry ingredients. Combine the chickpea flour, ground cumin, and salt in a small bowl.
  2. Add ingredients to a food processor. 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.
  3. Add dry ingredients. 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.
  4. Test the chickpea patty mixture. 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.
  5. Make the burgers. 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.
  6. Bake and flip. 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. Gently 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.
  • Grilling can make it more challenging to keep the burgers from falling apart. Grill vegan chickpea patties over medium heat. You may want to add an additional tablespoon of chickpea flour. You might consider a light spray of olive oil or brushing a bit of oil on the grill to help keep the burgers from sticking to the grill.
  • 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.

Nutrition

  • Serving Size:
  • Calories: 212
  • Sugar: 5.9 g
  • Sodium: 475 mg
  • Fat: 6.6 g
  • Carbohydrates: 31.4 g
  • Protein: 8.5 g
  • Cholesterol: 0 mg

Keywords: vegan chickpea burgers, gluten-free burgers, baked vegan burgers, plant-based burgers, garbanzo beans

Did you make this recipe?

Please leave a rating on the recipe card and/or a review in the comments section further down the page. I always appreciate your feedback 😊. You can follow me on Facebook, Pinterest, or Instagram. Thanks for your support!

More All Vegan Recipes

  • A bowl of vegan dumpling soup with vegetables and chickpeas.
    Vegan Dumpling Soup Recipe
  • A bowl of pumpkin soup with pinto beans is topped with sliced green onions and parsley.
    Fresh Vegan Pumpkin Soup Recipe
  • A red soup pot filled with loaded vegan tempeh stew.
    Loaded Vegan Tempeh Stew
  • Wheat bread is dipped into vegan French Lentil soup.
    Classic Vegan French Lentil Soup Recipe

Reader Interactions

Comments

  1. Pam

    April 05, 2022 at 5:14 am

    Hi, I'm 67 and 6 weeks into vegan life.
    Needless to say I've never had a chickpea burger until tonight.
    This will be one of my go to recipes.
    I just might have this for breakfast in the morning. What a great way to start the day.
    Thank you






    Reply
    • Denise

      April 05, 2022 at 8:41 pm

      I am doing a happy dance! Congratulations on starting this journey. I am thrilled that you enjoyed the burgers. If there is ever anything I can do to help or questions you have, don't hesitate to ask me. I just turned 60 last week - we're the new 40's, my friend. 🙂

      Reply
      • Pam

        April 08, 2022 at 3:51 am

        I just made these chickpea burgers AGAIN !!
        These are sooooooooo good.
        I stuff them into while wheat pita with some arugula .
        What toppings do you recommend?
        BTW,
        HAPPY BIRTHDAY 🎈🎉🎈🎉






        Reply
        • Denise

          April 09, 2022 at 2:41 pm

          The pita idea is such a winner! I know you're going to make the mayo (good call there). I've got a few condiments that would go well with chickpea burgers. We had them with mango slaw and that was super!

          Reply
  2. Deborah Shields

    May 14, 2022 at 2:27 am

    This was a fantastic template for experimentation since I didn't have all of the ingredients in the recipe. I used a zucchini to replace the carrot and the cilantro. I substituted one tablespoon of aquafaba for one of the two tablespoons of tahini to keep the fat down. I used half yellow corn and half green peas for the corn, and I put in turmeric and a blend from Penzeys called Turkish spice for the seasonings. I left it in the refrigerator overnight and had to add quite a bit more chickpea flour to make it thick enough, probably due to the zucchini and also extra moisture from the frozen veggies because I forgot to rinse them. But these sure were good and held up really well. I will definitely make these again! I love cilantro, so I'll pick some up at the grocery store the next time I want to make these. Thank you so much for such a delicious and easy recipe that is very forgiving!






    Reply
  3. Pam

    August 08, 2022 at 1:10 am

    Hey Denise,
    I'm making the chickpea burgers and taking them with me to camp.
    Everyone will be so jealous so I'm making extras
    Thank you again for this recipe.
    I love it

    Reply
    • Denise

      August 09, 2022 at 2:31 pm

      Yummy! What a great camping dish. Glad you're making more - you never know what happens when someone eats great vegan food 🙂

      Reply
  4. Annette

    January 04, 2023 at 11:43 am

    Whole family loved this burger. We will definitely make it on repeat. Thank you!






    Reply
    • Denise

      January 04, 2023 at 5:55 pm

      This is excellent! I am thrilled you loved these burgers - they are our current favorite - so easy and yummy. Thanks for the kind review; it is much appreciated. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆
Recipe Rating




Primary Sidebar

Denise in a Good Medicine shirt.

Hi, I’m Denise Perrault. Welcome to Vegan with Gusto, your destination for wholesome vegan recipes that anyone can make and everyone will enjoy. With qualifications in plant-based nutrition and professional plant-based cooking, and as a certified Food for Life instructor, I aim to share the joy and ease of vegan cooking.

More about me →

FFL logo

I'm proud to work as a Food for Life Instructor. Check for updates about courses I'll teach (live and online).

green gradate badge for plant-based nutrition

Christmas Recipes

  • A bowl of salad with lentils, tomatoes, cucumber, radish, pita chips, pomegranate, and dressing.
    Lentil Pomegranate Salad with Tahini Dressing
  • A piece of mushroom & kale quiche with diced red peppers and hazelnuts.
    Mushroom and Kale Vegan Quiche
  • chickpeas are mashed and left whole with sesame seeds to make stuffed vegan Portobello mushrooms.
    Easy Vegan Stuffed Portobello Mushrooms
  • A plate of vegan Fesenjan with pomegranate seeds over rice.
    Instant Pot Vegan Fesenjan
  • A bowl of roasted brussels sprouts with pomegranate seeds and walnuts.
    Roasted Pomegranate Brussels Sprouts (Air Fryer or Oven)
  • Spaghetti puttanesca with olives and capers on a plate.
    Vegan Puttanesca Sauce with Olives and Capers

Popular Recipes

  • A bowl of creamy sweet potato dip topped with chopped parsley.
    Creamy DIY Sweet Potato Dip
  • A black pan is filled with mung bean curry.
    Mung Bean Curry (Green Moong Bean Dal)
  • A sliver spoon with baked tofu sausage crumbles is held over a bowl of crumbles.
    Vegan Tofu Sausage Crumbles Recipe
  • baked granola bar is held over a plate of granola bars
    Baked Sugar-Free Granola Bars
  • Bulgur pilaf with carrots, zucchini, red pepper, celery, and onions in a blue bowl.
    Middle Eastern Vegetable Bulgur Pilaf
  • one pot rice and black beans in skillet
    one-pot rice and beans

Footer

↑ back to top

About

About Denise

Privacy policy

Accessibility policy

Newsletter

Sign up for emails and updates

Contact

Connect with me

Copyright © 2022 Vegan with Gusto

A chickpea burger is placed in a bun with lettuce, tomato, red onion and vegan mayo.