Spicy Chickpea Veggie Burgers
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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!
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Chickpea Veggie Burgers
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Prep Time: 10 mins -
Cook Time: 10 mins
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Total Time: 20 minutes
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Yield: 6-8 burgers 1x
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Category: Main Dish
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Method: Stovetop
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Cuisine: American
- Diet: Vegan
Prep Time:
Yield:
Category:
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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
so yummy!
★★★★★
What can I substitute for the oats? I don’t have any oats and need to make these tonight
I wouldn’t recommend anything other than quinoa flakes and I even has not been tested, the oats are a key part of the recipe. Thanks!
OK my wife and I rate this as EXCELLENT. I was cooking a big pot of chickpeas for hummus so I decided to throw this together for dinner tonight. What a wonderful surprise – we have two bags of Gardien Beefless burgers in the freezer and once they are used up no more processed burgers for us. This is the answer.
As usual I cannot follow a recipe exactly. Although we love and eat Siracha all the time our bottle was essentially empty but I had a freshly opened can of harissa sauce which I use in my hummus. The harissa was not too spicy so I added 3 TBLS of harissa. I added extra Cumin and extra garlic powder (about double recommended). I did not use any oil or salt either as I figured the harissa would fill in for them. I mixed it all together and then put it in the refigerator for a couple hours as we ran errands. The patties formed very easily and held together better than any veggie burgers we have made to date. I grilled them on a very hot grill using a grill mat. Watch them closely as I almost burned them but they held up great.
Sorry but I had to steal another of your ideas for topping we used the remaining red onion (ours was very big and I only used 1/4 in the burger) thinly sliced and you guessed it some more harissa. All this on a toasted onion bun on the grill plus a bowl of air fried potato fries and our dinner was complete.
I think the ultimate compliment was my wife ate two of these burgers which is amazing. Thank you for this great idea.
★★★★★
Could I substitute something other than zucchini?
Hi Ang, I haven’t tested this recipe with anything other than zucchini, however, some readers have used celery and I suspect grated carrot would work well too. I can’t guarantee results because I haven’t tried it myself but if you you want to give it a go, those would be my suggestion. Let me know if you try it!
I’ve made these so many times over the years but the consistency is always different. How do you keep the zucchini from making it too mushy?
If you like, you can add the grated zucchini to a colander with a pinch of salt and let it sit for 10 minutes. Place the zucchini on top of a flat dishtowel and wrap the towel around it so you’re able to squeeze out any excess moisture. That being said, I have never taken this step for this recipe and they don’t come out mushy. If they’re mushy, it’s probably just too much zucchini. Use about 1 cup of grated zucchini. Thanks!
Would flax meal work for a binding agent? I don’t have any oats.
I wouldn’t recommend replacing all of the oats with flax. You could add a little bit of flax but they won’t be good with a cup of it. I would wait until you’re able to get some oats. Thanks!
Hello. Do you think it would work out make them a day before, store them in the the fridge and grilled them the next day?
Cheers!
Yes that’s fine. Enjoy!
Great recipe. Super delicious! Added 1 small shredded carrot, some ground flax and little bit of aquafaba. Came out really good. Thank you
★★★★★
Wonderful! Glad you enjoyed them.
Tastes great, but they don’t stick together very well. Any suggestions?
★★★
Did you follow the recipe as written or make any changes?
I have been making black bean burgers forever…and this time had a can of chickpeas in the pantry instead of black beans. I was in burger mood and decided to look up a recipe to see if I could use chickpeas instead of black beans. Voila! These were super amazing, perfectly spiced, and DID stick together …. and my husband thought these were waaayyy better than the black bean ones I had been making. So, Thank you Deryn!! Job well done!
★★★★★
We don’t have 19 oz cans of chickpeas, only 15 1/2 oz cans. But I usually start with dry chickpeas. How many cups should I use after I’ve cooked them?
2 cups.
This is one of our go-to dinners during this stay at home period! Delicious and easy to make. We are baking them in the oven. I’m no longer missing restaurant veggie burgers. Thank you so much Deryn!
★★★★★
You’re so welcome! So glad you’re enjoying them, thanks for letting me know!!
I love this recipe! I used to make it years ago and want to make it again. However due to the current situation I don’t have quick oats, just the regular kind of oats. Do you think it will work the same? I will so appreciate your answer!!
★★★★★
Yes, should be fine. Just let the mixture sit a little before cooking to allow oats to absorb some of the moisture. You could also pulse the oats once or twice in a food processor to break them down a bit more like quick oats but it’s not really necessary. Enjoy!
I’m on the quest to find the best burger from your site! These were lovely , thank you. I did most vegan burgers a bit crumbly – still yummy. Any ideas what I’m doing wrong. Could I add an egg – I’m veggie bit vegan. Sorry, is that ok? Thank you.
I’m not sure what went wrong. They shouldn’t be crumbly. Did you follow the recipe exactly? You could add an egg but I’m not sure how they’d turn out because I’ve never tried it. Thank you!
These were great. For some reason I missed the oats, could tell they needed something to help bind them so I did add about 1/4 cup of whole wheat flour to them. Will try the oats next time-mine were a bit too soft. Used tahini instead of peanut butter and added 1 tsp of sumac, lime in place of the vinegar and 2 grated carrots instead of zucchini (what I had on hand). Will definitely make them again the flavor was delicious.
★★★★★