Chickpea Burger
Updated Jun 29, 2025
This chickpea burger recipe is so simple to make! Made with canned chickpeas, old fashioned oats, fresh parsley, sun-dried tomatoes and feta!
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Veggie Burger With So Much Flavor!
This chickpea burger recipe is filled with the best Mediterranean flavor like sun-dried tomatoes and feta for a little tang. They’re so simple to make and are packed with 13 grams of protein per patty. After some feedback on the texture being slightly mushy, I updated the recipe below (as of June 2025) to make only 4 patties that are thicker and add the chickpeas last. I think the texture is better this way!
I like to make a big batch of the chickpea burgers and freeze them to pull on for busy weeknights. Pair the burgers with sides like za’atar fries, baked sweet potato chips, or Mediterranean chopped salad!
Chickpea Burger Ingredients
- Chickpeas: I use canned chickpeas to make this recipe quick and convenient! You can cook your own chickpeas from dried beans if you prefer.
- Rolled oats: If you don’t have rolled oats, you can use quick oats or more flour if you prefer.
- Flour: Instead of the all-purpose flour, 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 and garlic: Red onions have a milder taste, but you can use white or yellow, especially since they will be cooked. I like fresh garlic, but you can use dried at ½ teaspoon per clove substitute.
- Parsley and oregano: I recommend using fresh parsley and dried oregano for a nice herby freshness, but you can substitute with all fresh or all dried of any herbs you have on hand. You can also add about ½ teaspoon for crushed red pepper for a little kick.
- Sun-dried tomatoes: Sundried tomatoes have a great 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.
- Feta: Skip the crumbles and get a whole block of Greek feta cheese made with sheep’s milk. You can also swap out the cheese for a dairy-free feta to make these vegan.
How to Make Chickpea Burgers
Chickpea Burger
Video
Ingredients
- ¼ red onion
- ¼ cup fresh parsley
- 4 garlic cloves
- 1 teaspoon oregano
- ½ cup rolled oats
- ½ cup crumbled feta cheese
- ¼ cup all-purpose flour
- ½ cup sundried tomatoes drained
- 1 (15-ounce) can chickpeas drained and rinsed
- 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 oats, feta, flour and sun dried tomatoes until mixture starts to come together into a large ball. Finally, add chickpeas and pulse until just combined, being careful not to overmix.
- Divide the chickpea mixture into 4 equal parts (I pictured 6 but prefer 4). Form into patties about ¾ inch thick and arrange on a parchment lined sheet pan.
- Heat oil in a large skillet over medium heat. Add patties and cook until golden brown, 4-5 minutes per side. Assemble burgers and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Drain the chickpeas well. 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.
- Don’t over-process these patties: As soon as the mixture forms a ball into the food processor, you can remove it. You should still see 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.
- Save the oil from the sun-dried tomatoes. While we don’t need the olive oil added to the chickpea patty recipe, you can use it to cook the patties or toss it in your next salad.
Recipe Variations
- Add veggies. Stir in ½ cup grated carrot or zucchini. Just be sure to thoroughly squeeze out any moisture if adding zucchini so the patty mixture isn’t too wet!
- Give them a nutty kick. Mix in 2 tablespoons of chopped pistachios or walnuts for a little crunch and extra richness.
- Get zesty: Add 1 teaspoon lemon zest to brighten up this easy chickpea burger.
Serving Ideas
- Fries, chips and tots: Oven-Baked French Fries, Oven-Baked Sweet Potato Chips, Baked Zucchini Fries, Baked Potato Wedges, Air Fryer Cauliflower Tater Tots
- Salads: Greek Orzo Salad, Simple Green Salad or Smashed Cucumber Salad.
- Toppings: Try them with lettuce or Red Cabbage Slaw, Guacamole and/or Whipped Feta.
FAQs
Place leftover cooked chickpea burgers in an airtight container with parchment paper between layers and store in the fridge for up to 3 days.
To reheat, I recommend using the stovetop. Heat a little oil in a skillet over medium heat. Cook for 3-4 minutes per side until warmed through and crispy. You can also reheat them in an air fryer at 350°F for 5-7 minutes. I would avoid the microwave since they’ll be soggy.
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.
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.
These chickpea burgers cook 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 15-20 minutes, flipping halfway until golden brown and cooked through.
Comments
Just made these and didn’t over mix so the chickpeas were still a little chunky – make it easier to roll. They are delicious, the perfect blend of flavours too. I made them much smaller to pop on a platter or add to a salad. Will def do these again with no changes. I think the key is to not overmix or it crumbles. Thank you!!!!
So happy you liked them, Litsa! You definitely need to make sure you don’t overmix, that is key!! Thanks so much for sharing.
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