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    Home » Entrees » Easiest Vegan Chickpea Burgers

    Easiest Vegan Chickpea Burgers

    Published: Sep 22, 2016 Updated: Oct 31, 2021 by Alison Andrews This post may contain affiliate links

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    Vegan Chickpea Burgers

    The easiest vegan chickpea burgers! Deliciously savory, crispy on the outside, soft on the inside and packed with flavor.

    Vegan chickpea burgers on a red and white striped napkin.

    We totally loved these vegan chickpea burgers and I really hope you do too.

    They’re wonderfully savory, crispy on the outside, soft on the inside, packed with flavor and veggie burger goodness.

    And if you love delicious things made with chickpeas then also check out our divine vegan falafels and our chickpea meatballs.

    So, you know, I called these the easiest vegan chickpea burgers because they are.

    Well at least they will hopefully be for you because I am going to do my absolute BEST to explain this so well that they will be flop proof!

    Because here’s the thing. The first time I made these it was a smashing success. So of course I approached the second attempt with all the overconfident self assuredness you might expect and proceeded to totally flop them!

    My chickpea veggie burger mix was too wet, who knows why, maybe my onion and cilantro had higher water content than the first time, and I failed to compensate with adding extra flour. The result? Very squishy burgers!

    What you’re going for here is nice and firm of course. So you need a bit of flexibility. Follow the recipe but if you end up with something that doesn’t easily want to form a ball, then your mix is too wet, you’ll need more flour.

    I adapted this recipe from a Jamie Oliver recipe. His recipe adds sweetcorn and lemon and doesn’t use onion or garlic.

    I knew I wanted to use onion and garlic, but adding raw onion to the food processor with the chickpeas and other ingredients would have added too much moisture. So the solution was to cook them first!

    How To Make Vegan Chickpea Burgers

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Lightly fry up the onion and garlic in some avocado oil (or other oil of your choice, I got a bit fancy with the avocado oil, I even bought some sesame oil, who knows what I’ll get next!) until just before they start to brown.
    Onions and garlic frying in a pan.
    • Then add them to the food processor with drained chickpeas, cilantro, a little flour and some spices and process them until well mixed.
    Vegan chickpea burger mix in a food processor.
    • Dust a baking tray with flour, dust your hands with flour too and form the chickpea burger batter into 4 balls.
    • If the batter is sticking to your hands too much, add more flour.
    • Then you do a neat little trick where you take a piece of parchment paper, place it on top of each chickpea burger ball, and then press down on it with the bottom of a glass. This flattens your chickpea ball into a perfect burger shape!
    • Then place the baking tray with the burgers into the fridge to set for 30 minutes.
    Uncooked vegan chickpea burgers on a flour dusted baking tray.
    • Then you fry them up in a little more avocado oil (or other oil – you know the drill!) until perfectly browned!
    Vegan chickpea burgers nicely browned in a frying pan with a spatula.
    • And your burgers are ready to serve!
    Vegan chickpea burger patties with fresh cilantro on a white plate.

    Bake In The Oven For Extra Firm Burgers

    There’s a further step that is completely optional, and that is to place the burgers into the oven and bake for a further 30 mins at 350°F.

    The only time you would do this is if you really want the firmest of firm burgers.

    We tried it both ways and liked them a lot both ways. So it’s really an optional step if you have the time to do it or feel so inclined. It also works as a ‘fix’ if your burgers ended up too squishy.

    But if they look good as is, then serve them right away. The chickpea burgers pictured here did NOT have any extra oven time. Just pointing that out. And they look good right?

    Vegan chickpea burgers on a red and white striped napkin.

    Serving Suggestions

    And then of course you know how to serve them! Some avocado, lettuce, tomato, ketchup and mustard in a deliciously soft bun for the win.

    Adding some vegan cheese or maybe some vegan mayo would also be awesome here.

    Have them for lunch or dinner, with a side salad or fries, or just on their own.

    Gluten-Free

    If you’re gluten-free, then switch out the flour for a gluten-free all purpose flour and serve them on gluten-free buns or between two gigantic lettuce leaves.

    Vegan chickpea burgers on a red and white napkin.

    Storing and Freezing

    Keep leftover chickpea burgers stored in the fridge for 3-4 days. They can be reheated in the frying pan or in the oven at 350°F until heated through.

    You can freeze the burgers before or after cooking. You can reheat them or cook them up from frozen, just allow a couple of minutes longer to make sure they’re heated through.

    Vegan chickpea burgers on a red and white napkin.

    More Delicious Vegan Burgers & Sandwiches

    1. Tofu Burgers
    2. Vegan Burgers
    3. Vegan Black Bean Burgers
    4. Portobello Burgers
    5. BBQ Jackfruit Pulled Pork
    6. Vegan Sloppy Joes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Chickpea burgers on a red and white tablecloth.

    Easiest Vegan Chickpea Burgers

    The easiest vegan chickpea burgers! Deliciously savory, crispy on the outside, soft on the inside, packed with flavor and veggie burger goodness.
    4.86 from 42 votes
    Print Pin Rate
    Course: Dinner, Entree, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 196kcal
    Author: Alison Andrews

    Ingredients

    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 3 Cloves Garlic
    • 1 tsp Avocado Oil
    • 15 ounce (425g) Can Chickpeas Drained
    • ½ tsp Paprika
    • ½ tsp Coriander Powder
    • ½ tsp Cumin
    • ½ cup Fresh Chopped Cilantro loosely packed
    • 3 Tbsp All Purpose Flour use gluten-free for gluten-free version – plus more for rolling**
    • 2 Tbsp Avocado Oil or other oil
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    Instructions

    • Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
    • Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
    • Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
    • If the batter is very sticky or too wet, add more flour so that it easily forms a ball.
    • Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.
    • Place the baking tray with the 4 burgers into the freezer to firm up for 30 minutes.
    • After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until hot.
    • Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.
    • If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.
    • Serve on hamburger buns with sliced avocado, crispy lettuce, sliced tomato, ketchup and mustard.

    Video

    Notes

    1. If your canned chickpeas don’t contain salt, you might need to add some salt.
    2. If you’re making this gluten-free then use a gluten-free all purpose flour blend.
    3. Nutritional information is for the chickpea burger patties only, without the burger buns and additions.
    4. Prep time is only for the actual hands on prep, it doesn’t include time spent chilling in the fridge.
    5. Recipe adapted from Jamie Oliver.

    Nutrition

    Serving: 1Burger | Calories: 196kcal | Carbohydrates: 22.3g | Protein: 5.6g | Fat: 9.9g | Saturated Fat: 1g | Sodium: 158mg | Fiber: 4.8g | Sugar: 3.8g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. BZ says

      February 15, 2022 at 9:18 pm

      These were a quick sub for falafel. I added a little bit of salt. Served with salted red onions, tomatoes and fresh lime juice, and a little tahini sauce. I’m pleased with the flavor, just the texture was a bit too mushy. Not sure if I used too much flour and that affected the texture, but they whipped up quick for a nice veggie lunch. Thanks for the recipe!4 stars

      Reply
    2. Tahira Akhtar says

      November 12, 2021 at 10:04 am

      Hi, Can I cook the mixture first to add more flavour (so the onions, garlic and spices)?

      Reply
      • Alison Andrews says

        November 12, 2021 at 10:38 am

        We already pre-cook the onions and garlic.

        Reply
    3. Sara says

      August 27, 2021 at 6:10 pm

      I never comment on things but for this recipe I just had to!! This was amazing! I’m not even vegan, but will definitely incorporate these burgers into my meals! Thank you for this great, delicious recipe! 🙂

      Reply
      • Alison Andrews says

        August 28, 2021 at 10:38 am

        So happy to hear that Sara! Thanks so much!

        Reply
    4. Merry says

      June 01, 2021 at 11:55 am

      Oh my gosh, all the family ate them! My fussy 10yo loved them. Easy, delicious, healthy and very economical. I used EV Olive Oil as didn’t have any avocado oil and I doubled the recipe.5 stars

      Reply
    5. Ariella says

      April 09, 2021 at 11:59 am

      Did you also cook the chickpeas you soaked or did you just soak them for the recipe?

      Reply
      • Alison Andrews says

        April 09, 2021 at 12:19 pm

        We used canned chickpeas (drained). If you don’t want to use canned chickpeas then you can use 1 and 1/2 cups of cooked chickpeas. I would definitely cook them and not just soak them.

        Reply
    6. Ann says

      March 12, 2021 at 9:15 pm

      Super tasty. I added salt to the spice mix & subbed onion powder for the coriander and then served it on a wrap w/ a tahini sauce. Will definitely be a go to veggie burger recipe.5 stars

      Reply
      • Alison Andrews says

        March 13, 2021 at 11:17 am

        Thanks Ann!

        Reply
    7. Anita Sloane says

      February 10, 2021 at 3:30 pm

      I’m not a vegan I do eat small amounts of meat but my family call me strange cos I always choose things veggie when eating out. I absolutely love these chickpea burgers they are superb thank you! 5 stars

      Reply
      • Alison Andrews says

        February 10, 2021 at 5:38 pm

        So glad you enjoyed them Anita! Thanks for the great review!

        Reply
        • Pat says

          October 16, 2021 at 7:55 pm

          Can you keep these in the freezer for quick meals during the week? How do they hold up?

          Reply
          • Alison Andrews says

            October 18, 2021 at 1:50 pm

            Yes definitely, they freeze very well.

      • Brandi Blair says

        June 04, 2021 at 3:57 pm

        These look fabulous other than needing to sub out the cilantro. Have you tried freezing these for meal prep? How did they hold up to freezing and reheating? Thanks!

        Reply
        • Alison Andrews says

          June 05, 2021 at 10:02 am

          Hi Brandi, at the step where they go into the freezer to firm up, you can just leave them in the freezer until you’re ready to fry them up.

          Reply
    8. Sydney says

      January 25, 2021 at 11:30 pm

      I made these today 🙂 switched up some spices and subbed kale on hand for greens. The recipe was easy and oh so tasty!

      Reply
    9. Tasha Turnbull says

      January 23, 2021 at 5:42 pm

      Can you refrigerate this batter to make at a later time??

      Reply
      • Alison Andrews says

        January 24, 2021 at 3:36 pm

        At the step where they go into the freezer, you can then just leave them in the freezer until you’re ready to fry them up.

        Reply
        • Abby says

          January 18, 2022 at 10:49 pm

          Have you tried these in an air fryer? Wondering about time and temp to use less overall oil

          Reply
          • Alison Andrews says

            January 20, 2022 at 10:14 am

            Hi Abby, I haven’t tried them in an air fryer, but I would estimate about 10-12 minutes at 350°F.

    10. Janice Kerr says

      September 09, 2020 at 5:12 pm

      The burgers are delicious. Of course I had to add cayenne pepper to spice it up.
      I’m using black beans next time just to see the difference in taste. Thanks for the recipe.

      Reply
    11. Tina says

      August 25, 2020 at 9:41 am

      Hi! I love this recipe! They’re the only burgers I make now! I am gluten free but also lectin free, so I can’t use many of the gluten free flours that are staples for most. Karla, I make these using 2 tbsp cassava flour and 1 tbsp almond flour and they work beautifully! Not sure where those fall on the carb scales, but maybe it will help you find suitable replacements. Thanks for the awesome recipe, Alison! (P.S. I have also made using parsley when out of cilantro and they also work super well with that flavor!)5 stars

      Reply
      • Alison Andrews says

        August 25, 2020 at 12:40 pm

        Awesome! Thanks for sharing Tina!

        Reply
    12. Chelsea says

      May 21, 2020 at 8:46 pm

      I love this recipe, it’s super adaptable. The last time I made them, I skipped the herbs and spices and added a tablespoon of dried dill. They were dynamite!5 stars

      Reply
      • Alison Andrews says

        May 22, 2020 at 9:05 am

        Fantastic! Thanks so much Chelsea!

        Reply
    13. Karla Alvarado says

      May 20, 2020 at 1:35 am

      Hi-
      What other type of flour can be used? Trying to lower the carb intake. Thanks!

      Reply
      • Alison Andrews says

        May 20, 2020 at 11:57 am

        Hmmm, I’m really not sure!

        Reply
      • Jennifer says

        December 21, 2020 at 9:56 pm

        I haven’t tried this recipe yet, but I plan to use chickpea flour (seems logical, right?). I used black bean flour (pricey and hard to find, but worth it) in the black bean burger recipe on this website and it turned out great.

        Reply
    14. Amelia says

      May 07, 2020 at 4:21 pm

      We liked these but they were quite soft/mushy. Any tips on how to get them to stay together better/be firmer? Also think they definitely need salt.4 stars

      Reply
      • Alison Andrews says

        May 08, 2020 at 9:57 am

        Hi Amelia, add a little more flour as needed so they are easier to form into burgers, and then of course, freezing them before frying also helps them to maintain their shape.

        Reply
      • Adrian Moss says

        June 03, 2020 at 5:52 am

        Use dried chickpeas soaked for 6 hours.

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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