These healthy chickpea burgers are easy to prepare and bake using wholesome ingredients. Ready in just 20 minutes, these vegan veggie burgers offer a meaty and delicious flavor, making them an excellent make-ahead meal option.
These chickpea burgers are the most flavorful homemade plant-based burgers, with onions, parsley, oregano, basil, garlic and other spices.
These eggless burgers are easy to mix in either a food processor or a bowl. Make them ahead and either refrigerate or freeze and bake as needed. (FYI, garbanzo and chickpea describe the same bean - garbanzo is the Spanish word for chickpeas.)
Like my cauliflower steaks, easy fried spaghetti, or my chickpea meatballs, this recipe creates the perfect quick dinner when you have little time to cook.
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Why You'll Love These
- Quick & Easy: Mix in one bowl or food processor, shape into patties, bake, and enjoy a hot garden-style burger dinner in just 20 minutes.
- Plant-Based & Vegan: Packed with spicy flavor, these meatless and egg-free burgers are perfect for those following a vegan, vegetarian, or dairy-free diet.
- Meal Prep Friendly: These burgers can be made ahead and frozen, making them ideal for families, small batch meals, or cooking for one.
Ingredients
- Chickpeas: Use unsalted canned chickpeas for convenience.
- Tomato Sauce: Opt for a quality sauce like homemade marinara or a reputable store-bought brand.
- Breadcrumbs: Provide structure; panko or oat flour are good alternatives.
- Parmesan: Adds a cheesy flavor; use dairy-free crumbled parmesan to keep the recipe vegan.
- Onions: Chopped white or green onions work well.
- Parsley & Spices: Customize with garlic powder, oregano, basil, and chopped fresh parsley.
See the recipe card at the bottom for full information on ingredients and quantities.
Substitutions
- Chickpeas: Canned chickpeas are recommended, but white or black beans can be used. Sweet potatoes (steamed and peeled) or cooked quinoa are also suitable alternatives.
- Tomato Sauce: Quality ketchup can replace tomato sauce; avoid tomato paste as it's too concentrated.
- Breadcrumbs: Any flour, including oat, almond, potato, or chickpea flour, can substitute breadcrumbs. Rolled oats and panko are also viable options.
Step by Step Instructions
For more detail, visit the complete and printable recipe at the bottom of this post, but here are general steps.
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Step 1: Open and rinse canned chickpeas. Reserve the liquid (aquafaba) for other recipes such as my milano cookies. Chop onions and parsley.
Step 2: In a food processor, combine chickpeas, tomato sauce, breadcrumbs, parmesan, onions, parsley, and spices. Pulse until the mixture is well combined.
Step 3: Shape the mixture into 3-inch patties. Line them on a parchment-lined baking pan. Dap the tops with olive oil.
Step 4: Bake until golden brown, about 10 minutes on each side. Serve on toasted buns with lettuce or kale, cucumber, tomato, onions, avocado and your favorite dressing.
Storage Tips
Refrigeration: Store cooked patties in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze uncooked patties between layers of parchment paper in a sealed container for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
Recipe Tips
- Use a quality brand of tomato sauce or homemade. The sauce will impose a strong flavor on your burgers.
- 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.
- 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.
FAQS
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, this chickpea burger recipe does not include eggs.
A strong binder is needed to hold chickpea burgers together, and this can be tomato sauce and breadcrumbs, or even flaxseeds or chia seed soaked in water.
Chickpea burgers are 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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📖 Recipe
How to Make Chickpea Burgers (veggie burgers)
Equipment
- quarter sized baking sheet
Ingredients
- 2 can chickpeas, canned
- 1 cup tomato sauce store-bought or homemade
- 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
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Instructions
Prep
- Preheat oven to 375 degrees F.
- Layer a baking sheet with parchment. Lightly oil the parchment paper to keep the burgers from sticking.
Make the Meatballs
- Rinse the chickpeas (I used canned), and put them in a food processor.
- Add the tomato sauce, breadcrumbs, cheese and spices into the food processor as well, and process for 1 minute 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 process again, about 15 seconds. You want the mixture to retain some texture.¼ cup fresh parsley, ⅔ cup onion, diced very small
- Use clean hands to form 3-inch burgers and line them on the baking sheet.
- Brush the tops with olive oil.
- Bake the burgers uncovered for 10 minutes on each side.
- Serve on a bun with all the trappings of a traditional hamburger.
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