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Get ready for one delicious meat free burger! This tasty vegetarian chickpea burger is filled with Mediterranean flavor and it is so simple and easy to make. Load them up with all your favorite toppings for a yummy bite!
Ingredients & Substitutions
- Chickpeas: Drain and rinse the chickpeas well before using. The brine they are in can sometimes be quite salty so rinse them under cold running water.
- Rolled oats: Rolled oats help to absorb moisture and bind the ingredients together. You can use quick oats in a pinch or more flour if you prefer.
- Flour: All purpose flour works best here, but you can use a 1:1 gluten-free flour or almond flour if you have an intolerance. You may need to adjust slightly with grain-free flours to make sure the texture is not too sticky.
- Onions & garlic: For a nice base level flavor. Red onions have a milder taste, but you can use white or yellow especially since they will get cooked.
- Parsley & oregano: For a nice herby freshness. Use fresh parsley and dried oregano but you can substitute with all fresh or all dried of any herbs you have on hand.
- Sun-dried tomatoes: Sundried tomatoes have a great zingy flavor and work so great in these chickpea burgers. Drain them of oil before adding to the patty mixture so they don’t add too much moisture. Keep the oil for frying the burgers or to use in a salad!
- Feta: This Greek cheese adds a slight creaminess and a briny flavor that combines so well with the tangy tomatoes and herbs.
How to make chickpea burgers
- Add the red onion, parsley, garlic and oregano to a food processor.
- Process until finely minced.
- Add the chickpeas, oats, flour, sundried tomatoes and feta cheese. Process until the mixture forms a ball.
- Form 6 medium or 4 large patties with the mixture.
- Place the patties in a hot skillet or grill pan to cook.
- Cook on both sides until golden brown.
Tips for making the recipe
- Don’t over process these patties: As soon as the mixture forms a ball into the food processor, you can remove it. It’s appetizing to see the chunks of feta cheese and sundried tomatoes in there.
- Don’t make the burgers too thick. If you do, the middle of the burgers can be quite mushy after cooking. Each burger is made with around ¼ cup of the chickpea mixture which makes 6 patties.
- Save the juices from the sun-dried tomatoes. While we don’t want to olive oil added to the chickpea patty recipe, you can use it to cook the patties or toss it in your next salad.
- Serve these chickpea burgers with all of your favorite toppings. Try them with lettuce or slaw, guacamole and sliced tomato. Be sure to serve them with a side of French fries too!
Frequently asked questions
Yes! You can make the burger patties a day or two ahead of time and keep them covered in the fridge until you are ready to cook them. The cooked patties will keep well in the fridge for up to 4 days, and can be reheated in the oven at 350°F for 10 minutes to warm them through.
If you want to freeze these burgers, it’s best to do them before cooking them. Freeze the patties solid on a baking sheet before transferring to a freezer-safe container. Thaw them in the fridge overnight on a flat plate before cooking as per the recipe.
These chickpea burgers cool so well in a skillet so that the edges get nice and crispy. You can oven bake them if you prefer at 425°F for 15 to 20 minutes, flipping halfway until golden brown and cooked through.
These chickpea burger patties are such a great meat-free alternative and they are so easy to make! Loaded with fresh Mediterranean flavors, they are a perfect addition to your burger night. Don’t forget a side like these crunchy sweet potato chips or roasted vegetables.
More burger recipes:
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Chickpea Burger
Video
Ingredients
- ¼ red onion
- ¼ cup fresh parsley
- 4 garlic cloves
- 1 teaspoon oregano
- 1 (15-ounce) can chickpeas drained and rinsed
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ½ cup crumbled feta cheese
- ½ cup sundried tomatoes drained
- 2 tablespoons olive oil plus more, if needed
Instructions
- In the bowl of a food processor, combine red onion, parsley, garlic, and oregano until finely minced. Add chickpeas, oats, flour, feta, and sun dried tomatoes until mixture starts to come together into a large ball.
- Using ¼ cup of the chickpea mixture, form patties about ½ inch thick and arrange on a parchment lined sheet pan; it will yield 6 patties.
- Line a baking sheet with paper towels. Heat oil in a large skillet over medium heat. Add patties in batches and cook until golden brown, 4-5 minutes per side. You may need to add additional oil between batches. Transfer to prepared baking sheet. Assemble burgers and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Not having an easy PRINT option once you Jump to Recipe was unfortunate.
Hi Janet, there actually is an easy print option! There’s a printer icon button on the photo in the recipe card. Clicking on that will bring you to a printable version of the recipe. Hope that helps!!
Not the best texture, and added personal spice for more flavor.
Sorry to hear you didn’t like the texture, Gabrielle. I’m glad you were able to add some personal spice to give it the flavor you wanted to.
Great recipe! Even my partner who “doesn’t like chickpeas” enjoyed these!
Opted to air fry at 390 for 15 minutes. Dressed them up with our usual burger fixings: mayo/mustard for me/BBQ sauce for partner, pickles, spinach, tomato. Yum!
My mixture didn’t form a “ball” -was more sticky mush, but still could form patties. Ended up using 1/3 cup per patty at 1/2 inch thick so they would fill buns and no issue cooking. Somehow wound up with 8 patties despite using more per patty haha. I followed the recipe exactly (I think?) so not sure how I managed that.
Of course the prep time is never accurate when I do a new recipe. More a me issue than a recipe issue though haha
Thanks for the tasty twist on a veggie burger!
So happy you liked the recipe, Amanda! Thank you for sharing the details of your burgers. They sound delicious and I’m so glad your partner liked them even though they’re made of chickpeas haha!
This looks amazing. What adjustment would I have to make if I omitted the feta (to make this vegan)?
Great question, Linda! You may be able to get away with just taking the feta out but if you feel the burger needs more moisture, you could add a vegan cheese or vegan mayo. I haven’t experimented with using flax eggs in veggie burgers but that could help it bind better as well. Hope that helps!
Good
Glad you liked it!
Are these burger recipes in your cookbook?
Great question, Brenda. This burger recipe isn’t in my cookbook but I do have a recipe for Parmesan & Black Pepper White Bean Burgers in there I think you’d like if you enjoy my chickpea burgers!
Can you also use dried chickpeas that you’ve cooked?
Yes, absolutely!
If I freeze uncooked chickpea burgers based on the above recipe, will the strong flavour slightly diminish? Or should I freeze cooked leftovers. Thanks.
If you want to freeze these burgers, it’s best to do them before cooking them. Freeze the patties solid on a baking sheet before transferring to a freezer-safe container. Thaw them in the fridge overnight on a flat plate before cooking as per the recipe.