Best Chickpea Burger Recipe (2024)

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posted: 05/23/13 — updated: 03/04/22 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe·4.9 from 237 reviews

These spicy chickpea veggie burgers are easy to make and always a big hit it. Bonus: they don’t fall apart!

Best Chickpea Burger Recipe (1)

If you’re looking for the best homemade veggie burgers, you’re in luck!

These chickpea burgers have been a reader favourite since 2013. They have the most amazing flavour and most importantly, they don’t fall apart.

The patties are great for building a classic burger but they’re also perfect for a healthy snack or adding to salads and wraps. You can even make them as sliders or nuggets for a party appetizer.

The recipe is easy to make with everyday ingredients you probably already have on hand and they make a great veggie option for BBQ’s and summer get-togethers. From vegans to vegetarians and even meat-lovers, these are always a hit.

Enjoy these delicious veggie burgers any night of the week for a meatless meal the whole family will love.

Table of Contents

Recipe Features

  • Vegan and can be made gluten-free and nut-free.
  • Can be grilled, pan-fried or baked.
  • Hundreds of 5-star reviews so you can make these chickpea burgers with confidence!
  • Super easy to make with simple ingredients.
  • The patties hold together through cooking and eating.
  • Make the burgers in advance and stored in fridge or freezer.
  • No raw eggs to deal with.
  • Enjoy these healthy homemade veggie burgers as an alternative to store-bought veggie burgers.

Ingredient Notes

Best Chickpea Burger Recipe (2)

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

  • Chickpeas: The recipe uses 1 19 oz can, or 2 cups of cooked chickpeas. Rinse and drain well if you’re using canned chickpeas.
  • Red Onion: Red onion adds the best flavour to the patties. The next best option is shallots, followed by white or yellow onion, or green onion (scallion).
  • Zucchini: You’ll need 1 small zucchini or about 1 cup lightly packed. You do not need to drain or peel it.
  • Cilantro: If you don’t like cilantro, you can substitute fresh basil or parsley.
  • Red Wine Vinegar: I like red wine vinegar best in these but you can substitute balsamic vinegar, white vinegar or apple cider vinegar.
  • Sriracha: Adds a bit of heat to the patties. They aren’t overly spicy but you can omit this if you’re sensitive to spice. Chili garlic paste or sambal oelek would work as a substitute, otherwise, you can use any hot sauce you enjoy such as Frank’s or buffalo sauce.
  • Peanut Butter: Substitute almond butter for a peanut-free recipe. For a nut-free recipe, you can use tahini or sunflower seed butter. I prefer the flavour of sunflower seed butter over tahini in these.
  • Spices: You’ll need cumin, garlic powder, salt and pepper. Note it’s a full 2 teaspoons of black pepper which adds quite a quick so considering starting with 1 tsp and adjusting to your preference.
  • Oats: Quick oats are used because they’re finer than rolled oats so they help the burgers hold together better. You can also use instant oats. If you only have rolled oats, those work too but I’d suggest letting the raw mixture sit for at least 10 minutes so they have more time to absorb moisture. Note the burgers are naturally gluten-free but be sure to use gluten-free certified oats if needed. Do not use steel cut oats.

Step-by-Step Instructions

Step 1: Prepare the chickpeas. You can either mash them in a bowl with a fork or pulse them a few times in a food processor.

You just want to break them down a bit and create texture, not pulverize them or turn them into a paste.

Best Chickpea Burger Recipe (3)

Step 2: Add the rest of the ingredients and mix well. I’d suggest doing this in a bowl and using your hands, though you can use a food processor if you like.

Just be sure you don’t over mix it. It should have some texture to it and not be totally smooth.

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Step 3: Form 6-8 patties using your hands. You can do 6 large burgers, stretch it to 8 smaller patties or even make 12-16 slider or nugget-sized patties.

Best Chickpea Burger Recipe (5)

Step 4: Cook the patties on a BBQ or grill, in the oven or in a pan on the stovetop.

  • Pan-Frying: Heat oil or use a little cooking spray in a large skillet or cast-iron pan. Cook the patties for about 5 minutes per side until browned and firm.
  • Oven Baked: Preheat oven to 400 F then cook the patties for 20 minutes, flipping once halfway through.
  • BBQ/Grill: Heat the BBQ then cook the patties for 10-15 minutes, flipping occasionally until browned and crispy.
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  • Low-Carb Option: Wrap in lettuce with mustard, onion, tomato and any other burger toppings you enjoy.
  • Classic Burger: Stack on a toasted bun and top with ketchup, mustard, onion, lettuce, tomato and any other burger toppings you enjoy.
  • Try quick pickled red onion or roasted red peppers for toppings.
  • Wraps: Try a patty in a wrap with spinach, avocado and any sauce you enjoy.
  • Appetizer Option: For a party appetizer, use the mixture to make nugget-sized patties and serve with honey mustard, sweet chili sauce or plum sauce for dipping. This also works to make sliders.
  • This homemade cashew spicy mayo, vegan tzatziki, cheese sauce or chipotle sauce make a yummy sauce for your burger.
  • Burgers are always delicious served with a side of fries!
Best Chickpea Burger Recipe (7)


What does the peanut butter do?

The peanut butter acts as a binding agent and adds moisture and flavour. If you can’t use peanut butter, you can substitute it with almond butter to make the recipe peanut-free.

If you have a nut-allergy, use sunflower seed butter or tahini instead for a nut-free recipe.

Can I use rolled oats instead of quick oats?

You can but quick oats are used because they’re finer than rolled oats so they absorb more moisture and help with binding the burgers.

If you’re using rolled oats or old fashioned oats you can either pulse them in a food processor a few times to break them down before use, or let the batter rest for 10-15 minutes before forming the patties to allow the oats to absorb moisture.

Can I omit the oil?

You can but I prefer the texture with oil. If you omit it consider adding an addition tablespoon of nut or seed butter to account for the moisture.

Some readers have used aquafaba (chickpea cooking liquid) to replace the oil, so that’s an option as well.

Making Ahead & Storing

  • Fridge: Cooked patties can be stored in the fridge in a sealed container for up to 5 days.
  • Freezer: Cooked patties can be frozen in a sealed container or freezer bag for up to 3 months. Thaw briefly at room temperature or in the fridge before reheating.
  • Reheating: Reheat your burgers in a pan or in the oven for 10-12 minutes at 350 F until heated through. They can be reheated in the microwave but get a bit soggy. You can also enjoy them cold.
  • Make in Advance: Raw patties can be prepared 1 day in advance and stored in the fridge in a sealed container or covered on a plate until you’re ready to cook them.

More Recipes

  • Quinoa Beet Burger: These pink veggie patties feature beet, onion, oats and quinoa for a super healthy and flavourful result.
  • Sweet Potato Black Bean Burgers: Nutritious black bean and sweet potato patties that are perfect for making burgers or adding to salads.
  • Vegan Kale Caesar Salad: The perfect salad to pair with your chickpea burger!
  • Buffalo Cauliflower Wraps: Switch things up and try these addictive buffalo cauliflower wraps with ranch sauce (or try the ranch sauce for these burgers).
  • Buffalo Chickpea Stuffed Sweet Potatoes: Buffalo sauce-coated chickpeas in a baked sweet potato topped with ranch sauce and avocado.


Best Chickpea Burger Recipe (8)

Chickpea Veggie Burgers

5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 237 reviews

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 6-8 burgers
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

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These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.



  1. After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
  2. Add all the other ingredients to the bowl and use your hands to mix very well.
  3. Use your hands to shape the mixture into into 6-8 patties.
  4. Cook on the BBQ at 400 F for approximately 10 minutes per side or heat 1-2 tsp oil in a nonstick pan over medium heat and cook the burgers for about 5 minutes per side until browned and firm. The patties can also be oven-baked at 400 F for 20-30 minutes, flipping half-way through.
  5. Serve on a toasted bun with your favourite burger toppings like lettuce, onion, tomato, ketchup and mustard.


Cooked burgers can be stored in the fridge in a sealed container for up to 4 days or frozen in a container or freezer bag for up to 3 months. Leftovers can be enjoyed cold or reheated in a pan on the stovetop or in the oven for 10-12 minutes at 350 F until heated through.

Please review the post above the recipe for FAQs, tips and substitutions.


  • Serving Size: 1
  • Calories: 202
  • Sugar: 1.5 g
  • Sodium: 400 mg
  • Fat: 10 g
  • Carbohydrates: 23 g
  • Fiber: 5.5 g
  • Protein: 7 g

Originally published May 23, 2013.

Freezer-Friendly Gluten-Free Hand-Held Less than 30 Minutes Low-Fat Main Dishes Recipes Soy-Free Spring Sugar-Free Summer

posted by Deryn Macey on May 23, 2013

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787 comments on “Spicy Chickpea Veggie Burgers”

  1. Abi February 28, 2024 @ 3:05 pm Reply

    I had so much hope for these burgers- the mix tasted delicious, but the burgers fell apart in both a pan and oven preparation. 🙁
    Perhaps I didn’t use enough oats or maybe the quick oats were the problem? I’ll definitely try again and be more precise in my measurements.
    Any suggestions? Not giving up yet! Need a sodium-controlled plant based burger option for the house.

    • Deryn Macey February 28, 2024 @ 3:12 pm Reply

      Hmm, I’ve never had these fall apart! Did you make any changes to the recipe? Measure accurately?

  2. Ari January 20, 2024 @ 1:02 pm Reply

    I tried today and was so tasty. Nobody in my family are vegan, and yet was perfect! Thanks for share this amazing recipe.

Best Chickpea Burger Recipe (2024)


How do you keep chickpea burgers from falling apart? ›

One Green Planet recommends chia seeds and arrowroot powder as egg replacements, as well as nut butter, mustard, and dry oats, among other things, to imitate what they call the "sticky" saturated fats that keep burgers together.

What is a binder for chickpea burgers? ›

Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

What binds a veggie burger together? ›

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Are chickpea burgers good for you? ›

Packed full of healthy ingredients, these flavorful Chickpea Patties (also known as Chickpea Fritters or Chickpea Burgers) are a delicious plant-based meal option! Chickpeas (also known as garbanzo beans) are so healthy and a great source of protein and fiber!

What binds bean burgers? ›

Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

How do you keep veggie burgers from being mushy? ›

Adequate bread crumbs or oatmeal are required to soak in the moisture from the potato, beans, veggies, and whatever else goes into your veggie burger. Skimp on the bread crumbs and you'll be met with mush (I know from experience!).

What can I use as a binder instead of eggs in burgers? ›

One of the most common substitutes is breadcrumbs, but sometimes the breadcrumbs can fall off when the burgers are cooking if there are too many or they are too dry. Other popular substitutions for eggs include cornstarch, flour, ketchup, porridge oats, cracker crumbs, and ground flaxseed.

What is the best vegan binder for veggie burgers? ›

Use Silken Tofu, a Flax Egg, or Aquafaba as a Vegan Binder.

It is nice and thick, firms up similarly to how an egg cooks, and it's almost impossible for anything to fall apart when using it.

What is the best ingredient to bind burgers? ›

Bind the patty together

If you're going for a leaner meat or adding bulky ingredients (eg spring onions, onions, chillies), add an egg and a handful of breadcrumbs to bind the burgers.

How do you make a veggie burger that doesn't fall apart? ›

Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here. It's not as sticky as short grain rice, so it doesn't yield cohesive patties.

What is the best binding agent for patties? ›

In my experience, the best way to prevent your burger patties from falling apart during cooking is to use both egg and breadcrumbs to make them. You can add eggs to the mixture and then, coat them with breadcrumbs before shaping them into burger patties.

How do you add flavor to a veggie burger? ›

Spices and tomato paste: Smoked paprika, chili powder, salt, and pepper combine to make these burgers a little smoky and incredibly delicious. Tomato paste adds color, sweetness, and an umami flavor to the burgers (highly recommended!). Cooked rice: Adds more texture to the veggie burgers.

Which is healthier chickpeas or garbanzo beans? ›

So really, there is no wrong answer. Both are correct! This unique, nutrient-packed bean has been popular in the Middle East for many years, as chickpeas are a staple ingredient in many of the region's most well-known dishes like hummus and falafel.

What do chickpeas do to your body? ›

Chickpeas are high in dietary fiber, especially a soluble fiber called raffinose. The good bacteria in your gut breaks this down so your colon can digest it slowly. Studies have found that eating more chickpeas can help make bowel movements easier and more regular. They can help lower cholesterol.

What is the healthiest veggie burger? ›

Best: Hilary's Fiesta Black Bean Veggie Burgers

The main ingredients are black beans and whole-grain millet, but this burger also has sweet potatoes, red pepper, kale, and other nutritious ingredients. The combo of high fiber and protein is sure to make this a satisfying option for a plant-forward meal.

How to get bean burgers to stay together? ›

Veggie burgers need a binder to hold them together. Think of it as the glue that makes the patty's ingredients stick. Check to make sure that the recipe you use has a binder included in the ingredients list. Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers.

How do you keep burgers from breaking apart? ›

We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible. Or if you'd rather work smarter than harder, you can also use a stuffed burger press like the Big Boy Burger Binder, which shapes the perfect burger every time. Go easy on the flipping too.

Why do my lentil burgers fall apart? ›

Not using a binder to hold the ingredients together.

A good veggie burger isn't just, well, veggies — it needs a binder, something to hold all the ingredients together and keep the burger intact. Without a binder, your burger might completely crumble and fall apart the second it hits the grill or when you bite into it.

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