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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
- 15 ounces 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.
I just made this. It is fantastic like all the recipes I made from you! You are truly gifted! You chicken and noodles soup is so yummy!
I also appreciate your Lebanese section as my boyfriend is Lebanese. Love the fatteh! Made that for his family and they were enjoying it very much! Thank you and keep up the good work for us!
I will be making those patties again for sure!
So happy to hear that you liked it! Thanks so much for making my recipes!
Nice recipes
Thank you so much, Brenda!!
This was so delicious! I didn’t have parsley or sun dried tomatoes, so substituted with basil and tomato paste 😃 I also used boiled chickpeas that I made at home, so used less than 15 oz (I believe around 10 oz). Despite all these changes, the end result was still was fabulous! Thank you for this wonderful recipe.
You’re so welcome!
Is that 1/4 cup of chickpea mixture per patty?
Yep! Hope you enjoy!
FANTASTIC! Just made this for lunch. Delicious and simple. I’ve been trying to incorporate more protein sources other than meat. I’ll be making this at least once a week from now on. Thank you!
You’re so welcome, Sarah!
Could I replace the flour 1:1 ratio with almond flour?
I have not tried this recipe with almond flour, but I don’t see why it wouldn’t work. If you try it you’ll have to let me know what you think!
I do not think this is a five star burger. This recipe needs work. Though I didn’t do it I think a good start would be to add salt to the recipe
So sorry it wasn’t to your taste, Loraine. I omit salt here due to the salt in the feta, you are of course free to add extra!
I make this chickpea burger once a week! It is so delicious!! I like to make this recipe with vegan feta for a zero cholesterol meal! I also love toasting the hamburger buns to give it an extra crunch and serving with guacamole topping! 10/10
Thank you so much, Natalie! Love the idea of the guac on top!
Ho, ive just put all this together. And its not as you describe. In a ball. Just a kind of sludge. Im chilling it at the mo. But what should I add to firm it up and not change the gorgeous flavour? More chickpeas? I live in france and measurements are confusing on the can. Is that 15oz of cooked chickpeas? Out of the can drained ??? Please can you let me know? Im in the middle of trying to put these together right now.
Hi Christina, it does require 1 15oz can of chickpeas, drained and rinsed. Did you use the liquid from the can?
Please share the brand of vegan feta you use
Yummy Yummmy Food!!!
Thank you
You’re so welcome!