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.
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.
Is there a substitute for the feta cheese?
I have yet to try this without the feta! I think you could make this without the feta, or you could try substituting it with another similar cheese (e.g., ricotta, halloumi).
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!
Hi can I use oat flour??
Sure, oat flour will work just fine in this recipe. You’ll have to let me know what you think of it when you make it.
Hi, love the recipe. How long can we keep the patties in the freezer and do we also put them in the oven for 10 minutes to reheat them after taking it out the freezer before frying?
Thank you in advance!
Thank you so much, James! You can freeze the patties for up to 3 months. Thaw them in the fridge overnight on a flat plate before cooking as per the recipe.
These were fabulous and so easy to make. These will definitely be made again!
Glad you enjoyed them, Kim!
Does the raw chickpeas soaked over nite need to be cooked for making the chickpea burgers
I would recommend cooking the chickpeas before making the burgers.
Mine just fell apart.
I’m sorry to hear that. There might have been too much rolled oats or flour in that batch causing it to fall apart.
Can I leave the feta out? I don’t have that currently.
I have yet to try this without the feta! I think you could make this without the feta, or you could try substituting it with another similar cheese (e.g., ricotta, halloumi).
This recipe was super easy to make and super yummy!! My 3 year old daughter loves it! We’re slowly removing meat from our diet and this is a great substitute for a wholesome burger! Thank you for this recipe!
That is exactly what I was going for – thank you! Glad you both enjoyed the recipe!
Have you air fried these?
Not yet! Although I think it could work.
Why don’t you measure it in grams?? How am i supposed to measure 1 cup of feta 🤦🏼♂️
Hi Nico, in the US, we use a different metric system. We simply fill a measuring cup up with the crumbled feta until it hits the 1/2 cup mark. I did do a quick search on Google for you and found that 1 cup of crumbled feta is 150g. Hope you enjoy!
Is the chicken fried? I am afraid to take fat!
Mary
There’s no chicken in this recipe. You can oven bake these Chickpea Burgers if you prefer at 425°F for 15 to 20 minutes, flipping halfway until golden brown and cooked through.
Chick pea burgers. We can leave out onions and sun dried tomatoes! We can use the oats and oat flour we have! I have the low fat feta too!
Yes, for sure! Hope you enjoy.
Hi Yumna – thank you for the recipe, easy to follow with awesome results. Just for curiosity, have you ever tried chickpea flour instead of regular (wheat) flour?
Kind regards,
S.
You’re so welcome! I have yet to try chickpea flour in this recipe!
And just too add to my other comment… I baked it in the oven fir 25 minutes at 400 and it was nice and crispy!
That’s perfect to know!
These burgers are the best burger I’ve ever had. Better then meat or veg ones! I added some whipped feta and basil pesto to the bun and that made it even better! Thanks for sharing the recipe!
Wow, that’s amazing to hear! Love the sound of those additions. You’re so welcome!
My word these are delicious and pack such wonderful flavor! These were super easy and fast to make (and I’m no super skilled cook)! I’m definitely saving this recipe for future dinners!
Thank you so much! I’m so glad to hear that! Yay!!
Can I make these easily leave in fridge and cook in the evening ?
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.
Me encanto esa hamburguesa
Thank you!
These sound delicious!
I usually cook in batches to freeze meals for a later date.
Can these patties be frozen?
If so, should I freeze the patties before cooking or afterwards? I am thinking it would be best to cook after defrosting. Your thoughts?
Thank you so much! 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 were so delicious .. I’ve already made them twice this week !!
Thank you so much! I love that!!
Yumna….these were great!!! I used a shallot and red roasted peppers instead of the sun dried tomatoes because that’s what I had in the pantry!! Delicious!! Thanks for another great recipe! 🙂
I don’t care for feta cheese, what other cheese could I use?
Would mozzarella work or even shredded cheddar?
Thanks.
I haven’t tried this with a cheese substitute yet, but I think either of those might work!
Yum! I was in the mood for a burger, but didn’t want to feel so guilty about it! Lucky to find all ingredients in pantry! And the recipe didn’t fail!!!! Thanks my favorite food blogger ever!
I’m glad this hit the spot and that you enjoyed it! Aww, thank you so much!
Going to try these this week! Can I freeze them?
Hope you enjoy! 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.
Everything L👀ks yummy, what kinda fries are these in the picture? Thx for your time!
Thank you so much! It’s Oven Baked French Fries: https://feelgoodfoodie.net/recipe/crispy-oven-baked-french-fries/
I did it. Had it with salad and for breakfast with coffee !!!!!
I love that! Sounds great!
Look forward to trying this recipe! What can I use instead of the rolled oats?
Can’t wait for you to give it a try! You can use quick oats in a pinch or more flour if you prefer.
Made this last night . Came out really well . My family gobbled it up . Thankyou for making a vegetarian recipe ipie
I’m so glad you all enjoyed it! You’re so welcome!!
This sounds pretty good. I love veggie burgers! But… I was told I have a reaction to chickpeas. Can I use black beans instead?
Thank you! I haven’t tried this with a chickpea substitute yet, but let me know if you do!
Hello Yumna, thank you for sharing the recipe. I understand that these burgers are made with canned chickpeas. I often have dried chickpeas on hand, would I need to cook them separately after soaking? Or can I use soaked uncooked chickpeas as well in this recipe?
You’re so welcome! I would cook those dried chickpeas before using them in this recipe.
Can’t wait to try these but, I’m not a fan of sun dried tomatoes. What could I substitute it with? Thanks
I haven’t tried it with any substitutes yet, but it could possibly work with canned tomatoes. I have yet to try it though, so that’s likely to change the texture and taste.
Thanks for sharing your falafel recipe which is one of my favourites, what can I use instead of feta cheese to make it vegan?
You’re so welcome! I would recommend finding a dairy free version of the feta cheese, as I haven’t tried it with a substitute yet.
Yummy and so good 😋😋😋💓💯
Thank you!