Easy chickpea burgers come together quickly, are sturdy while cooking and have delicious flavor! Add your favorite toppings and use these vegetarian burgers for burgers, wraps, on salads or in grain bowls, at lunch or dinner.
I am a veggie burger lover through and through.
I eat a veggie burger for lunch almost every single day and have for years. And years. And years.
(It started back when I was pregnant with my daughter and couldn’t eat deli meat anymore. I switched to veggie burgers and never looked back. Also, she’s now 8 ½ years old.)
I also love doing veggie burgers for a meatless Monday dinner with my family. My kids have grown up with me eating veggie burgers, and they’ve always enjoyed stealing bites, so they are big fans too.
When I’m lazy, I make my veggie burger scramble, but usually, it’s full on burger time. 🍔
Today it’s these easy chickpea burgers, which are simple but so flavorful.
They come together really quickly because you put most everything in the food processor and let it do the work for you.
Then you form your patties and cook them stove-top in a pan in just 10 minutes.
Burger deliciousness in no time! 🙌
Plus, it’s really just a few ingredients and a few seasonings and you’ve got a yummy veggie burger that’s great at lunch or dinner.
Or both, if you’re like me. 😉
(Check out my smashed chickpea salad too, for more chickpea vegetarian deliciousness!)
Also, I want you to know that as good as these burgers look here in the photos, there was a better one.
The best burger out of the batch I made the day that I was photographing these… it was the perfect size, well shaped, evenly cooked, and just the most juicy and delicious looking.
And so of course, it slid right off my spatula and not onto the plate I had waiting for it, but onto the floor of my kitchen.
I might have had a few choice words slip out of my mouth. And then I kinda chuckled cause what else can you do?
So I scooped that formerly perfect burger up off the floor, into the kitchen sink, and called in my dog to help with the remaining clean up. 😉
Here’s to hoping your most perfect burger of the batch ends up on your plate and then in your mouth.
Now, I’ve got some notes, tips and substitutions coming up below on how to make chickpea burgers. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
(Oh and you can also check out my Google Web Story for this recipe.)
Notes on easy chickpea burgers:
- You’ll want to make sure you drain your chickpeas really well. If you are sensitive to sodium, you can rinse them as well.
- When I have time, I like to refrigerate the assembled patties before cooking them. They set up a little more and stay together a little better.
- However, I’ve also cooked these immediately and they still held up great. If you do have one that starts to break apart in the pan, use your spatula to sorta reform it and smush it back together. That always works for me.
- This recipe makes 6 burgers. It can be easily halved if you want fewer burgers but I love having the extras on hand for a lunch wrap or for freezing for later use.
- Leftovers can be stored in fridge for 4-5 days or in the freezer for up to 5 months. Reheat in a pan or in the microwave.
Now, let’s talk toppings and serving ideas, so you can make the most out of these tasty burgers!
Topping ideas for chickpea burgers:
- Tzatziki sauce
- Hummus (plain or flavored)
- Pesto (on its own or mixed with some Greek yogurt for a creamy sauce)
- Avocado slices or a dollop of guacamole
- Cheese (such as cheddar or Monterey Jack)
- Spicy mayo
- Ketchup, mustard, etc.
- And of course add any lettuce, tomato slices, onion slices and whatever other burger fixings you love.
Oh and here’s a pro tip on melting your cheese onto the burger. (This works for any cheese you add to a burger really.)
Add your sliced cheese when you flip the burgers in the pan, which is halfway through the cooking time.
They’ll have about 5 minutes left of cook time, which should allow the cheese to start to melt.
If yours isn’t melting down quickly enough, which can happen depending on the type of cheese and it’s thickness, cover the pan with a lid for the last minute of cook time. The steam helps melt the cheese perfectly over the burger. 👍
Now let’s get ready to plate these up!
Serving ideas for chickpea burgers:
- Build a veggie burger using whole wheat burger buns and your favorite fixings.
- Or use these for a wrap or lettuce wrap.
- You could also use these vegetarian burgers as a protein on top of a salad or grain bowl.
- As for sides to round out the meal, I love serving these burgers with some sweet potato fries and a spicy dipping sauce. You could also make regular fries or roasted potatoes and/or serve these burgers with a side salad.
Now you are more than ready to eat and I hope you dive right into these burgers!
P.S. Check out these other veggie burger recipes for more inspiration:
- Easy veggie burgers (Family Food on the Table)
- Fiesta black bean burgers (Family Food on the Table)
- Mexican veggie burgers (Peas and Crayons)
- Quinoa beet burgers (Jessica in the Kitchen)
- Butternut squash, black bean and quinoa burgers (Family Food on the Table)
You can also check out ALL of my main-dish easy vegetarian recipes. Happy cooking!
- 2 (15 oz.) cans chickpeas, drained
- ½ cup chopped red onion
- ½ cup chopped fresh cilantro (can sub parsley)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large eggs (or flax eggs)
- ⅔ cup Panko breadcrumbs
- Canola oil, for cooking
- Whole wheat burger buns, lettuce, tomato, etc.
- Tzatziki, hummus, pesto, avocado/guac, cheese, spicy mayo, ketchup, etc.
- Combine the chickpeas, red onion, cilantro, garlic, cumin, paprika, salt and pepper in a large food processor. Pulse until everything is well combined and the chickpeas are broken down (but not mushy; you still want them a little chunky), scraping down the sides as needed.
- Transfer the mixture to a large bowl. Add the eggs and Panko breadcrumbs and lightly mix until well combined.
- Shape into 6 even burger patties. You can cover and refrigerate them for 20+ minutes at this point to help them firm up a bit or if you are prepping them ahead. Otherwise, proceed with the recipe.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of canola oil and let it heat up.
- Working in batches, add 3-4 of the burger patties to the pan and cook for 5 minutes on the first side. Carefully flip the burgers and cook for another 5 minutes on the other side. (If any of your burger patties fall apart at all when you flip them, use your spatula to smush them back together.)
- Remove the cooked burgers from the pan and repeat with the remaining burger patties.
- Serve the chickpea burgers on whole wheat buns with desired toppings and burger fixings.
You’ll want to make sure you drain your chickpeas really well. If you are sensitive to sodium, you can rinse them as well.
When I have time, I like to refrigerate the assembled patties before cooking them. They set up a little more and stay together a little better. However, I’ve also cooked these immediately and they still held up great. If you do have one that starts to break apart in the pan, use your spatula to sorta reform it and smush it back together. That always works for me.
This recipe makes 6 burgers. It can be easily halved if you want fewer burgers but I love having the extras on hand for a lunch wrap or for freezing for later use.
Leftovers can be stored in the refrigerator for 4-5 days or in the freezer for up to 5 months. Reheat in a pan or in the microwave.
Serving Size:1 burger
Amount Per Serving: Calories: 451Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 70mgSodium: 681mgCarbohydrates: 52gFiber: 11gSugar: 5gProtein: 17g