Chickpea Burger
Updated Mar 11, 2025
This chickpea burger recipe is so simple to make! Made with canned chickpeas, old fashioned oats, fresh parsley, sun-dried tomatoes and feta!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
My Chickpea Burger Is So Good!
This chickpea burger recipe is filled with Mediterranean flavor! I like to use sun-dried tomatoes and feta for a little tang. They’re so simple to make and are also packed with lots of protein. They’re great for making ahead, and I like to make a big batch and freeze them anytime I do make this recipe for busy weeknights.
I also like to pair the burgers with sides like za’atar fries, baked sweet potato chips, or Mediterranean chopped salad!
Ingredient Notes
- 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.
- 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.
Popular Additions
- Spice things up. Add ½ teaspoon red chile pepper flake for a mild heat, or kick it up to 1 teaspoon for spicy chickpea burgers.
- 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.
How to Make Chickpea Burgers
My Best Chickpea Burger Tips
- Drain the chickpeas thoroughly. 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. Each burger is made with around ¼ cup of the chickpea mixture, which makes 6 patties.
- 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.
- Serve these chickpea burgers with all of your favorite toppings. Try them with lettuce or slaw, guacamole and sliced tomato.
What to Serve
- Oven-Baked French Fries
- Oven-Baked Sweet Potato Chips
- Baked Zucchini Fries
- Baked Potato Wedges
- Air Fryer Cauliflower Tater Tots
Recipe Help & 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.
More Burger Recipes:
- Salsa Black Bean Burger
- Quinoa Burger
- Lentil Burgers
- Salmon Burgers
- Hamburgers
- Ground Chicken Burgers
- Avocado Beef Burger
- Lamb Burger
- Grilled Chicken Burger
- Grilled Turkey Burgers
If you try this Chickpea Burger recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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.
Comments
This recipe was absolutely delicious, I will definitely be making it again 🙂
Thanks, Diane! So happy you liked it!!
Unfortunately the texture of these is too mushy and suspect because you have over pulsed the chickpeas so they have lost their slight crunch. You recommend only forming 1/2 thick patties which doesn’t make anyone happy. Back to the drawing board for me on this recipe sorry Yumna they were very average.
Oh no, I’m sorry to hear they ended up mushy for you! Did you make sure to throughly drain and rinse the chickpeas well before using? And how long did you pulse the mixture for in the food processor? I recommend only processing until the mixture starts to come together into a large ball.
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.
See All Comments