Chickpea burgers, tender and delicious. They’re high in good-quality vegetable protein and made with affordable ingredients in 25 minutes.
Chickpea burgers, high in protein and absolutely delicious. They’re wonderfully tender and savory, as well as extremely easy to make.
They require simple ingredients I’m sure you already have in your pantry, but you can customize them with your favorite ones. They’ll become a staple in your diet!
Ingredient notes
- Tahini: it can be replaced with peanut butter or any other nut or seed butter.
- Liquid smoke: this ingredient is completely optional but adds up to the wonderful flavor.
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Chickpeas: if you don’t want to use them canned, feel free to use 1 and 1/2 cups of cooked chickpeas (250g). You can easily cook them with an Instant Pot.
Dietary variations
- Make it gluten-free: use gluten-free breadcrumbs.
- Make it oil-free: omit the oil and use a non-stick skillet.
How to make chickpea burgers
- Add the chickpeas to a large bowl and mash them using a potato masher, a fork, or an immersion blender.
- Incorporate all the remaining ingredients and mash again until well combined.
- Use the mixture to make 4 or 5 patties with your hands.
- Heat the oil into a skillet or pan and add the patties. Cook them over medium-high heat for about 3-4 minutes on one side. Flip and fry for another 3-4 minutes.
- Serve your chickpea burgers immediately.
How to store
- Fridge: keep them in an airtight container in the fridge for up to 1 week.
- Freezer: store the leftovers in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
- Reheat: they can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little oil if needed.
Are chickpea burgers healthy?
This recipe sure is! It is made with whole ingredients and some spices, but you can omit or change the ones that don’t work for you.
What to serve with chickpea burgers
Serve your veggie burgers plain or in buns along with your favorite veggies or ingredients. You could serve them in buns with some vegan grilled cheese, lettuce, tomato, and red onion, along with ketchup, bbq sauce, vegan mayo, or even mustard!
Feel free to eat them with a side of baked chips or sweet potatoes too.
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Did you make this chickpea burger recipe?
Please leave a comment and rate it below. We’d love to hear from you!
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Chickpea Burgers
- Prep: 15 mins
- Cook: 10 mins
- Total: 25 mins
- 4-5 1x
- How to, Grilling, Main Dish
- American
- Vegan
Servings 4-5 1x
Chickpea burgers, tender and delicious. They’re high in good-quality vegetable protein and made with affordable ingredients in 25 minutes.
Ingredients
- 1 15-ounce can chickpeas (425 g), drained and rinsed, see notes if you want to cook them from scratch
- 2 tbsp tahini
- 1 tsp liquid smoke (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ⅓ cup bread crumbs (40 g), gluten-free if needed
- 1–2 tbsp extra virgin olive oil for frying (optional)
Instructions
- Add the chickpeas to a large bowl and mash them using a potato masher, a fork, or an immersion blender.
- Incorporate all the remaining ingredients (tahini, liquid smoke, garlic powder, onion powder, salt, cumin, pepper, and bread crumbs), and mash again until well combined.
- Make 4 or 5 patties with your hands.
- Heat the oil in a skillet and add the patties. Cook them over medium-high heat for about 3-4 minutes or until golden brown on one side. Flip and fry for another 3-4 minutes or until golden brown, turning down the heat as necessary.
- Serve your chickpea burgers plain or with your favorite ingredients. You could serve them in buns along with some vegan grilled cheese, lettuce, and tomato, as well as vegan mayo or even mustard! Feel free to eat them with a side of baked chips too.
- Store the leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Thaw overnight in the fridge.
Notes
- You can also use 1 and 1/2 cups of cooked chickpeas (250g) if you don’t want to use canned chickpeas. Feel free to cook them in your Instant Pot.
- Tahini can be replaced with peanut butter or any other nut or seed butter.
- Any type of salt and oil will do.
- Feel free to add any spices or herbs you want.
Nutrition
- Serving Size: 1/5 of the recipe
- Calories: 395
- Sugar: 9.8 g
- Sodium: 315 mg
- Fat: 11.5 g
- Saturated Fat: 1.4 g
- Carbohydrates: 57.8 g
- Fiber: 15.7 g
- Protein: 18.2 g
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