These Chickpea Veggie Burgers are easy to make, fully vegan, and don't fall apart! They are the perfect plant based burgers for the summer. You can also crumble them onto salads or wraps for a tasty protein boost!
Be sure to save this Chickpea Burger recipe for summer cookouts! It's a great veggie option for Fourth of July, Father's Day, or any summer pool party. They can also be prepped ahead of time and reheated for quick lunches or dinners.
Table of Contents
Why You'll Love This Recipe
- These Chickpea Burgers don't fall apart! Many veggie burgers crumble apart easily and are hard to eat, but you won't find that here! These chickpea patties hold together perfectly.
- They are freezer friendly! Freeze leftover chickpea patties and reheat later for quick vegan meals.
- These chickpea burgers are egg-free, fully vegan, and have an oil-free option! They are a great option to share with any plant based friends this summer.
Key Ingredients
- Chickpeas & tofu: these form the base of our burger. They add plant-based protein and make up the perfect texture.
- Tomato paste, tamari, and seasonings: these ingredients add bold, savory flavor to our vegan burger.
- Carrot, red onion, & cilantro: fresh veggies that add moisture, texture, and a boost of nutrition.
- Breadcrumbs & garbanzo flour: These dry ingredients help bind the chickpea burgers so they hold together when cooked.
How to Make Chickpea Veggie Burgers
Steps 1-2: Preheat oven to 400°F. Pulse tofu, half the chickpeas, tomato paste, and seasonings in a food processor.
Step 3: Add in the rest of the chickpeas and the veggies. Pulse again to combine.
Step 4: Stir in breadcrumbs and flour.
Steps 5–7: Shape into patties, place on baking sheets, and bake 20 minutes. Flip, and bake 15 minutes more.
Recipe Tips
- Don’t over-process the mixture. For the best texture in your patties, pulse just until the mixture sticks together! Leave some small chunks for a satisfying bite.
- Oil is optional. This recipe includes optional oil to help prevent sticking. If you skip it, be sure to remove patties from the pan slowly to avoid tearing.
- Save your leftovers - these are freezer-friendly and easy to reheat! Let leftover chickpea patties cool completely, wrap in foil or plastic wrap, and store in a freezer-safe container. To reheat, just heat them in the microwave for 60-90 seconds for a quick vegan meal.
Serving Suggestions
- Serve these on your favorite burger buns with lots of fresh veggies & toppings! Some go-tos in our house are lettuce, avocado, tomato, red onion, and of course some ketchup. If we are feeling fancy we sometimes top them with pesto and caramelized onions!
- Add these to salads and wraps! Crumble the chickpea patties into salads or wraps for a plant based protein boost. They’re a great vegan meal prep option.
- Pair with tasty vegan sides. These burgers go perfectly with sides like Three Bean Salad, Lemon Basil Orzo Salad, or Cowboy Caviar.
Substitutions & Variations
- Add extra seasonings! These chickpea veggie burger patties are easy to customize with additional seasonings. Add cayenne for a spicy kick, or try fresh herbs like dill or basil for an herby vibe.
- Try them as vegan nuggets! I haven't tried this myself, but you could easily shape the mixture into smaller patties to make chickpea nuggets. The mini patties will probably cook faster, so watch them closely and remove them from the oven when done!
Frequently Asked Questions
Yes, they can be! To make these Chickpea Veggie Burgers WFPB, skip the optional oil when baking, and use whole wheat breadcrumbs to keep the patties minimally processed.
Chickpea Veggie Burgers are made mostly with whole food plant based ingredients like chickpeas, tofu, and veggies. These are rich in protein, fiber, vitamins, and minerals!
This Chickpea Veggie Burger uses tofu as a natural binder, which acts as a paste to hold the patties together. The balance of wet and dry ingredients in this recipe also ensures that the burgers stay firm without falling apart. Lastly, baking the patties makes them easy to cook without fear of crumbling!
Other Summer Party Recipes You'll Love
📖 Recipe
Chickpea Veggie Burger
Ingredients
- ½ block firm tofu - pressed for 20 minutes, then drained
- 1 can chickpeas - drained, rinsed, and gently patted dry
- 3 tablespoon tomato paste
- 2 tablespoon tamari
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 4 cloves garlic - minced
- 1 medium carrot - roughly chopped
- ½ large red onion - roughly chopped
- ½ cup cilantro
- ½ cup plain breadcrumbs
- ½ cup garbanzo flour
Instructions
- Preheat oven to 400F.
- Crumble the tofu into a food processor. Add approximately half of the chickpeas, along with the tomato paste, tamari, smoked paprika, cumin, salt, and garlic. Pulse until everything is combined.
- Add the remaining chickpeas, carrot, onion, and cilantro to the food processor. Pulse a few more times until the veggies are incorporated and chopped into small pieces. Don't over-process, you want some texture!
- Transfer the mixture to a large bowl. Stir in breadcrumbs & flour until fully incorporated.
- Prepare a baking sheet by lining it with a silicone baking mat (or parchment paper). Using your hands, shape the mixture into 6-7 round patties, using about ½ cup of mixture for each. Aim for patties to be about ½ inch thick. Place them evenly on the prepared baking sheet.Optional: Lightly brush or spray both sides of each patty with a bit of olive oil. This crisps them up a bit more and makes removal easier later, but isn't required!
- Place the patties in the oven and bake for 20 minutes. Remove from oven and flip all patties, then bake for another 15 minutes.
- Let the patties cool for a few minutes before serving. Enjoy on burger buns with whatever toppings you like!
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your burger-making ways.
Stay joyfully balanced!
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