These healthy chickpea burgers are easy to mix and bake with healthy ingredients, and these vegan veggie burgers are ready to serve in 20 minutes and make a simple make ahead meal that tastes meaty and delicious.
These chickpea burgers are the most flavorful homemade plant-based burgers, with onions, parsley, oregano, basil, garlic and other spices. Customize the spices to make spicy plant based burgers, mediterranean burgers or garden-style veggie burgers. These eggless burgers are easy to mix in either a food processor or a bowl, bake and eat in a bun with lettuce, tomato, onion and buffalo or ranch dressing.
The best part, these homemade garbanzo burgers are easy to make ahead and either refrigerate or freeze and bake as needed. Just so you know, garbanzo and chickpea are the same thing - garbanzo is the Spanish word for chickpeas.
Like my cauliflower steaks, easy fried spaghetti, or my chickpea meatballs, or even my grilled portobello mushroom steaks, this recipe creates the perfect quick dinner when you have little time to cook. And the meaty texture and spicy flavor of these chickpea burgers make them loved by everyone, non-vegans and non-vegetarians alike.
Why You'll Love These
Easy to mix in one bowl or food processor. Form the mixture into patties, bake and you have a hot garden-style burger dinner in 20 minutes.
Meatless & vegan. This plant-based burger is full of spicy flavor yet free of meat and eggs so perfect for anyone eating a meat-free diet, dairy free, vegan, vegetarian or even gluten-free if you use a gluten-free bun.
Easy Meal Prep. Because these burgers are easy to make ahead and freeze, they are perfect for families, and those needing small batch meals or cooking for one.
Chickpeas. Use unsalted and canned. I like to use 365 brand organic from Whole Foods.
Tomato Sauce. This carries the flavor so use a quality sauce, either homemade marinara or a quality store-bought brand such as RAO marinara.
Breadcrumbs. This provides structure. Panko or even oat flour works.
Parmesan. I love the added cheesy flavor. Use crumbled, and dairy free to keep the burger vegan and dairy free.
Onions. Use chopped onions. Either white or green.
Parsley & spices. You can customize, but I added garlic powder, oregano, basil, chopped fresh parsley.
See the recipe card at the bottom for full information on ingredients and quantities.
Chickpeas. Don't use homemade, use canned. But you can substitute chickpeas for other white or even black beans. You could also use sweet potatoes - steam and remove skin. Or cooked quinoa, boiled as normal.
Tomato sauce. You can use a quality ketchup instead. Don't use tomato paste - you need a robust flavored sauce to help flavor the burgers.
Breadcrumbs. Breadcrumbs serve as a binder for chickpea burgers, or you can use any flour including oat flour, almond flour, potato flour or even chickpea flour. Rolled oats and panko also work.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
Step 1: Open the cans of chickpeas and rinse with water. Refrigerate or freeze the liquid (aquafaba) if you bake with it as I do with my milano cookies. Chop onion and parsley.
Step 2: Add everything to a food processor. You can either add the onion and parsley now, or fold it in after you've processed the mixture.
Step 3: Form 3-inch patties out of the mixture and line them on a parchment-lined baking pan. The patties won't expand much.
Step 4: Dab the top of the burgers with olive oil to keep them from drying out.
Step 5: Bake them until tops are cracked, and then serve them on toasted buns with lettuce or kale, cucumber, tomato, onions, avocado and your favorite dressing.
How to Store
Store Chickpea Burgers Frozen. These chickpea burgers can be frozen before or after cooking. Wrap them individually and put in a sealed container.
- If the burgers are already baked, thaw them overnight in the refrigerator and then bake for 5-10 minutes to heat up.
- If the burgers are uncooked, let them thaw overnight in the refrigerator and then bake as the recipe calls for.
Refrigerate. Store these burgers baked or uncooked in the refrigerator for about 4 days in a sealed container.
Use a quality brand of tomato sauce because this is a major flavor in your burgers. I recommend RAO Marinara.
Use either a food processor or make them in a bowl. To use a bowl, mix with your hands or potato masher or a fork to knead the mixture that way.
Use nutritional yeast if you can't find dairy free parmesan cheese. Or use regular parmesan cheese if you don't need to keep the burgers to be dairy free and vegan.
Either mix all ingredients together at once, or add the onions and parsley last and fold them in so they are not pureed with the rest of the ingredients.
When serving a veggie burger, toppings that work include lettuce, tomatoes, onions, cucumbers, sprouts and avocado. Dips and sauces that work include ranch and guacamole. Also add melted cheeses such as mozzarella and provolone.
Yes, my recipe of chickpeas does not include eggs and are bound instead by breadcrumbs and tomato sauce.
A strong binder is needed to hold chickpea burgers together, and that can be tomato sauce and breadcrumbs, or even flaxseeds or chia seed soaked in water.
Chickpea burgers are very healthy, high in protein and fiber, as well as many essential nutrients provided by chickpeas and tomato sauce.
More Under 30 Minutes Meals
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20 Minute Chickpea Burgers (vegan veggie burgers)
- food processor
- quarter sized baking sheet
- 2 can chickpeas, canned
- 1 cup tomato sauce
- ½ cup breadcrumbs or panko or oat flour
- ⅔ cup parmesan cheese or 3 tablespoon nutritional yeast and more breadcrumbs
- ¼ cup fresh parsley chopped
- ⅔ cup onion, diced very small or chopped green onion
- ½ teaspoon garlic powder
- 2 teaspoon oregano
- 2 tablespoon basil
- ¼ teaspoon black pepper
- pinch salt
Sauce to put meatballs in
- 1 jar quality tomato sauce such as RAO Marinara*
- Preheat oven to 375 degrees F.
- Layer a baking sheet with parchment. You can very lightly mist the parchment paper with oil to keep the burgers from sticking.
Make the Meatballs
- Rinse the chickpeas (I used canned), put in a food processor.
- Add the rinsed chickpeas, tomato sauce, breadcrumbs, cheese and spices into the food processor and process for 1-2 minutes or until all chickpeas are broken down.2 can chickpeas, canned, 1 cup tomato sauce, ½ cup breadcrumbs, ⅔ cup parmesan cheese, ½ teaspoon garlic powder, 2 teaspoon oregano, 2 tablespoon basil, ¼ teaspoon black pepper, pinch salt
- Add in the rest of the ingredients and either stir to combine or use the food processor for 15 seconds just to combine, not to puree.¼ cup fresh parsley, ⅔ cup onion, diced very small
- Use clean hands to form 3-inch burgers.
- Brush the tops only with a finger dab of olive oil or avocado oil. Coating just the tops keep them from drying out.
- Bake the burgers uncovered for 20 minutes. The balls should be cooked soft in center but crusty on the outside. Bake them longer for a crunchier texture.
- Serve on a bun with all the trappings of a traditional hamburger.