Spicy Chickpea Veggie Burgers
I’ve made veggie patties at home many, many times before but they almost almost fall apart. You can imagine how happy I was to find tonights spicy chickpea veggie burgers sticking together throughout cooking and eating. Not only did they stick together but the taste was awesome! I found myself sneaking bites of the uncooked mixture as I was making the patties. Feel free to sample as you go – no raw eggs or meat involved!
Homemade All The Way
These wonderful patties are an excellent alternative to those store-bought versions that pretend to be veggie burgers. Have you ever read the list of ingredients in some of those products?! Wow! There’s not much resembling vegetables in them and they’re often packed with preservatives, sodium and other additives.
There are a couple of decent store-bought options out there today and you can’t beat them for camping and BBQ’s but if you have the time and are looking for an delicious and healthy homemade option, this is it!
These burgers are much-loved and one of the most popular recipes on the blog with hundreds of excellent reviews. If you need some tips, tricks, recipe substitutions and alternative cooking methods, I’d suggest reading through the comments for reader feedback.
Easy and Flavourful
In addition to being full of flavour, these patties only take about 10 minutes to prep and you probably have most of the ingredients already! Feel free to switch up the spices and flavours as needed but I love the tangy red wine vinegar with the peanut butter, Sriracha and cilantro. It doesn’t quite sound like it should work but it really does, I swear!
Spicy Chickpea Veggie Burgers
In the end I ate this patty on a toasted whole-wheat bun topped with avocado, salsa and lettuce but I had to take a few fancy, pretty pictures first! Tomorrow I’ll eat a few patties over salad for lunch. They will even work as a healthy and filling grab-n-go snack since they actually hold together!
For more veggie burgers, you might like my quinoa beet burgers or lemon tahini burgers. Happy burger eating!
Print
Chickpea Veggie Burgers
-
Prep Time: 10 mins -
Cook Time: 10 mins
-
Total Time: 20 minutes
-
Yield: 6-8 burgers 1x
-
Category: Main Dish
-
Method: Stovetop
-
Cuisine: American
- Diet: Vegan
Prep Time:
Yield:
Category:
Method:
Cuisine:These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.
Print Recipe
Pin RecipeIngredients
- 1 19 oz can (2 cups) chickpeas, drained, well-rinsed and mashed
- 1/2 red onion, finely diced
- 1 small zucchini, grated
- 3 tbsp finely chopped cilantro
- 3 tbsp (45 mL) red wine vinegar
- 1 tbsp (15 mL) sriracha sauce
- 2 tbsp (30 g) natural peanut butter
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp black pepper
- 1/2 tsp sea salt
- 1 cup (100 g) quick oats (gluten-free if needed)
- 2 tbsp (30 ml) extra virgin olive oil
Instructions
- After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork or pulse a few times with an immersion blender.
- Add all the other ingredients to the bowl and use your hands to mix very well.
- Form into 6-8 patties.
- Cook on the BBQ around 400 F for approximately 10 minutes each side or fry in a pan with some oil for 3-5 minutes per side.
Notes
For successful recipe substitutions and alternative cooking methods, read through the comments below.
These burgers can be frozen after cooking and re-heated in the oven as needed.
I haven’t made them without oil but many readers have with success. Read through the comments for some great substitution ideas!
Keywords: chickpea burgers, chickpea veggie burgers, best veggie burgers
Really enjoyed this recipe as it was the first I’ve ever tried in the “ vegan” realm. Another time I would cut back on the hot spice as I am not one for spicy foods. Although my family did not think it was too spicy, for someone who doesn’t use hot spices in my food, I did. Overall a nice introduction to a new way to enjoy a meal.
★★★★
Glad you enjoyed them! Thanks for the review.
I stuffed this in a vegan casing and they make great sausages! But they need to be oven cooked instead of pan fried. The movement of flipping can snap the casing. And I used my juicing pulp instead of zucchini. A good way to avoid that waste.
★★★★★
We love these. They’re our new favorites. I made some changes because we didn’t have everything on hand and it worked so we’ve continued using them. We don’t eat peanuts or sriracha sauce.
1 Tbs red wine vinegar instead of 3
1/4 tsp cayenne instead of Sriracha sauce
2 Tbs. walnut/cashew butter
I put organic gluten-free thick Cut oats in a food processor and make a thick oat flour
I don’t use oil
★★★★★
I love these burgers!!! I do have issues with keeping the burgers to hold their shape however. What would you suggest to better bind them? More nut butter?
★★★★★
Hmm, are you otherwise following the recipe as written? You may try removing some of the excess moisture from the zucchini but wrapping the grated pieces up in a dish towel and squeezing out some water. I don’t usually do this but it could help. I’m not sure more nut butter would help but you could try adding 2 tbsp of ground flax. Thanks1
We totally loved these vegan chickpea burgers and I really hope you do too. They re wonderfully savory, crispy on the outside, soft on the inside, packed with flavor and veggie burger goodness!
★★★★★
Your veggie burgers are delicious and excellent!!!!! Thank you!
Love this recipe! I have made it twice now. Most recently I had it on Naan bread and topped it with Avocado, tomato, and homemade Tazatziki sauce. Delicious!
★★★★★
That sounds like the perfect way to enjoy them! Glad you like the recipe!
Hi I am about to make these but have no nut butter. Can i substitute it with eggs?
I’m not sure how eggs would act in this recipe, sorry! You can try it but I’ve never tested it with anything similar to eggs.
These are spicy! I’ll probably half the black pepper next time. But very good, pretty similar to falafel in taste. I used green onions instead of red, rice vinegar instead of red wine vinegar, and I used a combination of rolled oats/gf panko breadcrumbs. I pan fried the patties, and they brown up nicely. I think I’ll try air frying them next time. Thanks for the recipe!
P.s. I would recommend using something like tzatziki sauce or hummus as a topper. Ketchup was weird with this combo of flavors.
I’ve enjoyed making these burgers over the years! They’re so delicious. I usually add some chutney as a sauce too, which adds a nice tangy taste too! I want to make them again this weekend but my local grocer is out of zucchini. What do you suggest as a good substitute? I’m considering sweet potato?
Have you tried my sweet potato black bean burgers? You could give those a try! I haven’t made these with any other than zucchini but suspect carrot would work well and some readers have used celery! Let me know if you try anything else.