Chickpea Burger

4.99 from 572 votes

This healthy veggie chickpea burger recipe is so simple to make and packed with Mediterranean ingredients like sun-dried tomatoes and feta.

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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!

Chickpea burger - vegetarian and served with fries
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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.
Ingredients to make the recipe

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.
3 image collage to show how to make the patty in a food processor
  • 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.
3 image collage to show forming the patty, cooking on a skillet, then final cooked patties

Tips for making the recipe

  1. 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.
  2. 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.
  3. 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.
  4. 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

Can you make them ahead of time?

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.

Can you freeze them?

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.

Can you oven bake them?

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.

2 chickpea burgers on a cutting board with fries next to them

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:

If you’ve tried this healthy-ish feel good Chickpea Burger recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We 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!

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Chickpea Burger

This healthy veggie chickpea burger recipe is so simple to make and packed with Mediterranean ingredients like sun-dried tomatoes and feta.
5 from 572 votes
Servings 6 patties
Calories 212
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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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

Storage: Store any leftovers in an airtight container for up to 4 days.
Freezing: Freeze uncooked patties for up to 3 months. Thaw fully before cooking.

Nutrition

Calories: 212kcal, Carbohydrates: 25g, Protein: 8g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 11mg, Sodium: 352mg, Potassium: 487mg, Fiber: 5g, Sugar: 4g, Vitamin A: 360IU, Vitamin C: 8mg, Calcium: 114mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Main Course
4.99 from 572 votes (549 ratings without comment)

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Recipe Rating




Comments

  1. K says:

    Good

    1. Yumna J. says:

      Glad you liked it!

  2. Brenda says:

    Are these burger recipes in your cookbook?

    1. Yumna J. says:

      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!

  3. Claire says:

    Can you also use dried chickpeas that you’ve cooked?

    1. Yumna says:

      Yes, absolutely!

  4. Bilal says:

    If I freeze uncooked chickpea burgers based on the above recipe, will the strong flavour slightly diminish? Or should I freeze cooked leftovers. Thanks.

    1. Yumna says:

      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.

  5. Gayle says:

    Is there a substitute for the feta cheese?

    1. Yumna says:

      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).

  6. AJ says:

    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!

    1. Yumna J. says:

      So happy to hear that you liked it! Thanks so much for making my recipes!

      1. Brenda says:

        Nice recipes

        1. Yumna J. says:

          Thank you so much, Brenda!!

  7. Aditi says:

    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.

    1. Yumna J. says:

      You’re so welcome!

  8. Maria says:

    Is that 1/4 cup of chickpea mixture per patty?

    1. Yumna J. says:

      Yep! Hope you enjoy!

  9. Sarah says:

    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!

    1. Yumna J. says:

      You’re so welcome, Sarah!

  10. Linda says:

    Could I replace the flour 1:1 ratio with almond flour?

    1. Yumna J. says:

      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!

  11. Loraine says:

    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

    1. Yumna J. says:

      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!

  12. Natalie says:

    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

    1. Yumna J. says:

      Thank you so much, Natalie! Love the idea of the guac on top!

      1. Christina says:

        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.

        1. Yumna J. says:

          Hi Christina, it does require 1 15oz can of chickpeas, drained and rinsed. Did you use the liquid from the can?

    2. Loraine says:

      Please share the brand of vegan feta you use

  13. elissa yaghi says:

    Yummy Yummmy Food!!!

  14. huong says:

    Thank you

    1. Yumna J. says:

      You’re so welcome!

  15. Haley says:

    Hi can I use oat flour??

    1. Yumna J. says:

      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.

  16. James says:

    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!

    1. Yumna J. says:

      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.

  17. Kim says:

    These were fabulous and so easy to make. These will definitely be made again!

    1. Yumna J. says:

      Glad you enjoyed them, Kim!

  18. Maria says:

    Does the raw chickpeas soaked over nite need to be cooked for making the chickpea burgers

    1. Yumna Jawad says:

      I would recommend cooking the chickpeas before making the burgers.

  19. Penny Byrd says:

    Mine just fell apart.

    1. Yumna Jawad says:

      I’m sorry to hear that. There might have been too much rolled oats or flour in that batch causing it to fall apart.

  20. Payal Maskara says:

    Can I leave the feta out? I don’t have that currently.

    1. Yumna Jawad says:

      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).

  21. Jes says:

    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!

    1. Yumna Jawad says:

      That is exactly what I was going for – thank you! Glad you both enjoyed the recipe!

  22. Nia says:

    Have you air fried these?

    1. Yumna Jawad says:

      Not yet! Although I think it could work.

      1. Nico says:

        Why don’t you measure it in grams?? How am i supposed to measure 1 cup of feta 🤦🏼‍♂️

        1. Yumna J. says:

          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!

  23. Mary says:

    Is the chicken fried? I am afraid to take fat!

    Mary

    1. Yumna Jawad says:

      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.

  24. Jennifer Ryan says:

    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!

    1. Yumna Jawad says:

      Yes, for sure! Hope you enjoy.

  25. Sam says:

    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.

    1. Yumna Jawad says:

      You’re so welcome! I have yet to try chickpea flour in this recipe!

  26. Diane says:

    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!

    1. Yumna Jawad says:

      That’s perfect to know!

  27. Diane says:

    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!

    1. Yumna Jawad says:

      Wow, that’s amazing to hear! Love the sound of those additions. You’re so welcome!

  28. Jennifer says:

    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!

    1. Yumna Jawad says:

      Thank you so much! I’m so glad to hear that! Yay!!

  29. Bansi says:

    Can I make these easily leave in fridge and cook in the evening ?

    1. Yumna Jawad says:

      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.

  30. Maricruz says:

    Me encanto esa hamburguesa

    1. Yumna Jawad says:

      Thank you!

  31. CB says:

    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?

    1. Yumna J. says:

      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.

  32. Felicia says:

    These were so delicious .. I’ve already made them twice this week !!

    1. Yumna J. says:

      Thank you so much! I love that!!

  33. Denise says:

    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! 🙂

  34. Lisa says:

    I don’t care for feta cheese, what other cheese could I use?
    Would mozzarella work or even shredded cheddar?
    Thanks.

    1. Yumna J. says:

      I haven’t tried this with a cheese substitute yet, but I think either of those might work!

  35. Rama says:

    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!

    1. Yumna J. says:

      I’m glad this hit the spot and that you enjoyed it! Aww, thank you so much!

  36. Julie M says:

    Going to try these this week! Can I freeze them?

    1. Yumna J. says:

      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.

      1. Jule Harper says:

        Everything L👀ks yummy, what kinda fries are these in the picture? Thx for your time!

  37. Patrícia Bagattini says:

    I did it. Had it with salad and for breakfast with coffee !!!!!

    1. Yumna J. says:

      I love that! Sounds great!

  38. Sanya says:

    Look forward to trying this recipe! What can I use instead of the rolled oats?

    1. Yumna J. says:

      Can’t wait for you to give it a try! You can use quick oats in a pinch or more flour if you prefer.

  39. Rashmi says:

    Made this last night . Came out really well . My family gobbled it up . Thankyou for making a vegetarian recipe ipie

    1. Yumna J. says:

      I’m so glad you all enjoyed it! You’re so welcome!!

  40. Linda Polster says:

    This sounds pretty good. I love veggie burgers! But… I was told I have a reaction to chickpeas. Can I use black beans instead?

    1. Yumna J. says:

      Thank you! I haven’t tried this with a chickpea substitute yet, but let me know if you do!

  41. Alice says:

    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?

    1. Yumna J. says:

      You’re so welcome! I would cook those dried chickpeas before using them in this recipe.

  42. Patricia says:

    Can’t wait to try these but, I’m not a fan of sun dried tomatoes. What could I substitute it with? Thanks

    1. Yumna J. says:

      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.

  43. Amal says:

    Thanks for sharing your falafel recipe which is one of my favourites, what can I use instead of feta cheese to make it vegan?

    1. Yumna J. says:

      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.

  44. Basma Alshaibani says:

    Yummy and so good 😋😋😋💓💯

    1. Yumna J. says:

      Thank you!