The Best Chickpea Burgers
on May 23, 2013, Updated May 19, 2026
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These spicy chickpea burgers have been a reader favourite since 2013, and for good reason. They’re easy to make with everyday ingredients, they hold their shape, and they work for everyone at the table, vegans, vegetarians and meat-eaters alike.
Build them as a classic burger, stuff them in a wrap, add them to a salad, or make them as sliders or nuggets for a party. A solid veggie option for BBQs and weeknights all year long.
5-Star Review
This is an absolutely killer veggie burger recipe. The burger holds it shape well when cooked. The peanut butter adds a nice depth of flavor and the sriracha gives just enough zing to the burger. Topped with a slice of avocado it really shines. One of the best, if not the best, veggie burger i’ve had. Thanks for sharing this great recipe!
Why You’ll Love these Chickpea Burgers
- Vegan, with easy swaps for gluten-free and nut-free.
- Grill, pan-fry or bake, all three methods work well.
- Hundreds of 5-star reviews from readers who’ve been making these since 2013.
- Simple ingredients you likely already have on hand.
- The patties hold together through cooking and eating.
- Make ahead and store in the fridge or freezer.
- No eggs required.
If you’re looking for more veggie burgers that don’t fall apart, these mushroom veggie burgers are excellent.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Chickpeas: The recipe uses 1 19 oz can, or 2 cups of cooked chickpeas. Rinse and drain well if you’re using canned chickpeas.
- Red Onion: Red onion adds the best flavour to the patties. The next best option is shallots, followed by white or yellow onion, or green onion (scallion).
- Zucchini: You’ll need 1 small zucchini or about 1 cup lightly packed. You do not need to drain or peel it.
- Cilantro: If you don’t like cilantro, you can substitute fresh basil or parsley.
- Red Wine Vinegar: I like red wine vinegar best in these but you can substitute balsamic vinegar, white vinegar or apple cider vinegar.
- Sriracha: Adds a bit of heat to the patties. They aren’t overly spicy but you can omit this if you’re sensitive to spice. Chili garlic paste or sambal oelek would work as a substitute, otherwise, you can use any hot sauce you enjoy such as Frank’s or buffalo sauce.
- Peanut Butter: Substitute almond butter for a peanut-free recipe. For a nut-free recipe, you can use tahini or sunflower seed butter. I prefer the flavour of sunflower seed butter over tahini in these.
- Spices: You’ll need cumin, garlic powder, salt and pepper. Note it’s a full 2 teaspoons of black pepper which adds quite a quick so considering starting with 1 tsp and adjusting to your preference.
- Oats: Quick oats are used because they’re finer than rolled oats so they help the burgers hold together better. You can also use instant oats. If you only have rolled oats, those work too but I’d suggest letting the raw mixture sit for at least 10 minutes so they have more time to absorb moisture. Note the burgers are naturally gluten-free but be sure to use gluten-free certified oats if needed. Do not use steel cut oats.
How to Make Chickpea Burgers
Step 1: Prepare the chickpeas. You can either mash them in a bowl with a fork or pulse them a few times in a food processor.
You just want to break them down a bit and create texture, not pulverize them or turn them into a paste.
Step 2: Add the rest of the ingredients and mix well. I’d suggest doing this in a bowl and using your hands, though you can use a food processor if you like.
Just be sure you don’t over mix it. It should have some texture to it and not be totally smooth.
Step 3: Form 6-8 patties using your hands. You can do 6 large burgers, stretch it to 8 smaller patties or even make 12-16 slider or nugget-sized patties.
Step 4: Cook the patties on a BBQ or grill, in the oven or in a pan on the stovetop.
- Pan-Frying: Heat oil or use a little cooking spray in a large skillet or cast-iron pan. Cook the patties for about 5 minutes per side until browned and firm.
- Oven Baked: Preheat oven to 400 F then cook the patties for 20 minutes, flipping once halfway through.
- BBQ/Grill: Heat the BBQ then cook the patties for 10-15 minutes, flipping occasionally until browned and crispy.
Serving Chickpea Burgers
- Low-Carb Option: Wrap in lettuce with mustard, onion, tomato and any other burger toppings you enjoy.
- Classic Burger: Stack on a toasted bun and top with ketchup, mustard, onion, lettuce, tomato and any other burger toppings you enjoy.
- Try quick pickled red onion or roasted red peppers for toppings.
- Wraps: Try a patty in a wrap with spinach, avocado and any sauce you enjoy.
- Appetizer Option: For a party appetizer, use the mixture to make nugget-sized patties and serve with honey mustard, sweet chili sauce or plum sauce for dipping. This also works to make sliders.
- This homemade cashew spicy mayo, vegan tzatziki, cheese sauce or chipotle sauce make a yummy sauce for your burger.
- Burgers are always delicious served with a side of fries!
Recipe FAQs
The peanut butter acts as a binding agent and adds moisture and flavour. If you can’t use peanut butter, you can substitute it with almond butter to make the recipe peanut-free.
If you have a nut-allergy, use sunflower seed butter or tahini instead for a nut-free recipe.
You can but quick oats are used because they’re finer than rolled oats so they absorb more moisture and help with binding the burgers.
If you’re using rolled oats or old fashioned oats you can either pulse them in a food processor a few times to break them down before use, or let the batter rest for 10-15 minutes before forming the patties to allow the oats to absorb moisture.
You can but I prefer the texture with oil. If you omit it consider adding an addition tablespoon of nut or seed butter to account for the moisture.
Some readers have used aquafaba (chickpea cooking liquid) to replace the oil, so that’s an option as well.
Yes, these freeze really well. Let the patties cool completely, then layer them between sheets of parchment and store in an airtight container for up to 3 months. Reheat straight from frozen in a pan over medium heat or in the oven at 375°F until warmed through.
Usually it comes down to too much moisture in the mixture. If your patties aren’t holding together, try draining and drying your chickpeas well before mashing, and give the mixture 10–15 minutes in the fridge before forming patties.
Yes. They actually are gluten-free as written, just make sure you use gluten-free certified oats if needed.
No. A fork or potato masher works fine. You want the chickpeas mostly mashed with some texture remaining, not a smooth paste.
Making Ahead & Storing
- Fridge: Cooked patties can be stored in the fridge in a sealed container for up to 5 days.
- Freezer: Cooked patties can be frozen in a sealed container or freezer bag for up to 3 months. Thaw briefly at room temperature or in the fridge before reheating.
- Reheating: Reheat your burgers in a pan or in the oven for 10-12 minutes at 350 F until heated through. They can be reheated in the microwave but get a bit soggy. You can also enjoy them cold.
- Make in Advance: Raw patties can be prepared 1 day in advance and stored in the fridge in a sealed container or covered on a plate until you’re ready to cook them.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
The Best Chickpea Burgers
Ingredients
- 19 oz can chickpeas, drained, well-rinsed and mashed, 2 cups
- 1/2 red onion, finely diced, 50 g, approx. 1/3 cup
- 1 small zucchini, grated, 100 g, approx. 1 cup lightly packed
- 3 tbsp finely chopped fresh cilantro, 15 g
- 3 tbsp red wine vinegar, 45 mL
- 1 tbsp sriracha sauce, 15 mL
- 2 tbsp peanut butter, 30 g
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp black pepper
- 1/2 tsp salt
- 1 cup quick oats, 100 g
- 2 tbsp extra virgin olive oil, 30 ml
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.
- Use your hands to shape the mixture into into 6-8 patties.
- Cook on the BBQ at 400 F for approximately 10 minutes per side or heat 1-2 tsp oil in a nonstick pan over medium heat and cook the burgers for about 5 minutes per side until browned and firm. The patties can also be oven-baked at 400 F for 20-30 minutes, flipping half-way through.
- Serve on a toasted bun with your favourite burger toppings like lettuce, onion, tomato, ketchup and mustard.
Video
Notes
Nutrition
Originally published May 23, 2013.
This recipe looks seriously yummy – I am in the UK and have never heard of Sirracha Sauce could you please tell me what it is?? Also do these veggie patties freeze??
Sriracha is a chili garlic sauce, like a really thick hot sauce: https://en.wikipedia.org/wiki/Sriracha_sauce . I’m sure you could find a substitute in an Asian grocery.
You were correct, I could not stop eating them as I made. They were wonderful!
Heheeh. You do have to be careful with these, don’t you! Glad you enjoyed them 🙂
Hiii….looks delicious..in india we make similar patties using gram flour instead of mashed chick peas.. And also without peanut butter,red wine and sirracha sauce and maybe add some green chillies, boiled green peas….. Rest same..and serve with tomato sauce and some chutney..
I used the quinoa and the patties crumbled….but the flavor was great! Ate it with a fork and salsa.
Oh good! Yes, I thought they might fall apart with quinoa but at least the flavour was there. 🙂 Thanks for coming back to let me know!!
Yep thanks for coming back I am going to try with quinoa
Can quinoa be used in place of the oats? If so, cooked or raw?
I’m looking forward to trying this tonight.
Thanks for sharing.
Sue
Hi Sue, I’m not to sure how they will hold together with quinoa, but if you do replace the oats, I would definitely use cooked quinoa, not raw. Let me know how it works out 🙂
I made these last night, and they were incredible! Thank you for the recipe! I can’t believe how well they held together. The recipe made 6 burgers at 160 calories each! Amazing!
I couldn’t believe how well they stayed together too! A veggie burger miracle! I think I need to make these again soon! Thanks for coming by and letting me know 🙂
haha, that was going to be my comment too! Finally, a veggie burger that doesn’t fall apart in the pan!
I made them for 4 times allready and everibody love them and congratulate me ,and I JUST TELL THEM …..PINTRES… THEY ARE DELICIOUS.
These look amazing! I am going to make these tonight for dinner!! Just found your site today and love it! Thanks!!
Thanks, I’m so glad you found it!! Let me know how they turn out!
Have you ever frozen these? Before or after you cook them? Wondering if you think it would keep ok in the freezer and pull them out as I need them
I’ve never frozen them, but I think it should be okay. You could always try a few and see how they hold up.
I froze them last week and they were just fine. I just made them again today and doubled the recipe. My husband and son requested them they are that good. They are all set for lunch next week:)
Hey Robin, I had the same question! I’m glad you asked it. Did you make these in bulk and freeze a bunch or just a few patties?
Molly to answer your question I do make them in bulk and freeze them in a container but you may also put them in a freezer bag. when you want one for lunch just get it out and pop it in the microwave for 45 seconds to a minute and it’s ready to eat. I have kept them in the freezer for up to a month before and they are still good
Molly I did forget to say that I do cook them before I put them in the freezer
These are our favorite veggie burgers! I make a double batch, form into patties and then freeze, separating each patty with wax papper. Thaw partially before cooking. Super easy for a quick weeknight dinner.
That’s awesome. So glad you guys like them, Jennifer!! Thanks for the freezing tip.
I am so thankful I stumbled onto your site. This is the third recipe of yours I’ve made and I seriously had to stop myself from eating the mixture before cooking it. The family and I are converting to a plant based diet and with recipes like these we’re going to be happy ex-carnivores. Thank you and keep up the good work!
I am SO happy to hear that Jennifer! Thanks so much for coming back to let me know 🙂
Good luck with continuing your plant-based adventures!
These look awesome! I am nominating you for a Liebster award! If you want to participate go to my page at applesandginger.com to see the questions I have for you!
These look DELICIOUS!
Thanks! Enjoy if you make them 🙂
Made them. Even my 86 year old dad loved them. Thank you!
I have a peanut allergy….would almond butter be a good substitute?
Yep, that will work!
how about tahini in stead of peanut butter?
almond or cashew nut spread
Unbelievably delicious! While it was a little tiny bit difficult to create a patty that held together….this burger must be one of the best I have ever eaten. My vegan daughter loved them. It’s not hard to eat healthy, meatless dishes if they taste this great!!
I LOVE these !! Easy and fast with GREAT taste !! Thanks so much for sharing !!
Yay, I’m so happy you liked them! You’re very welcome. 🙂
Hi Deryn ,
I’ve just stumbled across your burger recipe and it looks delicious. I have a vegan friend coming to a BBQ this week and she hates peanut butter.. is there a substitute that I can add instead?
Sorry no one replied to you. I make these with almond butter for a friend who is allergic to peanuts. If it is the nut flavor than sunflower butter works too:)
I left out the peanut butter and they were still great!
Awesome and good to know! I’ve never made them without!
This looks amazing! What kinds of toppings do you add to yours? The picture with the greens and tomatoes looka great. Did you add a dressing to it?
Thanks!
I made a vegan tzatziki sauce
Hi Deryn, I want to amen these spicy chickpea burgers but I don’t use oil in cooking. What could I sub for the oil or what does it do for the recipe? Thanks, diane
The oil adds a bit of binding to hold the dry ingredients together. I haven’t tried them without the oil. You could probably leave it out but I can’t guarantee they’ll hold together the same. Hope you enjoy them! Thanks.
I make them without oil and they come out delicious. I have made them few times now and every time 1/3 is gone before it gets Cooked. Raw is as delicious as cooked.
I made them without oil accidentally and they seemed delicious to me! Held together really well and got crispy on the grill.
You could also use a little of the aquafaba (aka chickpea brine – the liquid in the can) to help bind the ingredients together. It’s just a simple combination of protein, starches, and vegetable gum, similar to the composition of a chickpea and is usually substituted for eggs in vegan cooking.
Ya, I think that would work too!
What size can of chickpeas do you use in the spicy chickpea veggie burger?
One 19 oz can, or about 2 cups cooked chickpeas. Enjoy!
I made these tonight for dinner, I didn’t have red wine vinaigrette so I used lemon instead, and no cilantro, and only 2 tsp of olive oil. DELICIOUS!! thank you so much for the recipe, I never do this but I felt like I liked it so much I wanted to share. I will follow your recipes in the future now. Thanks again 🙂
Thanks so much for the comment, Ashley! I’m so glad you enjoyed them! They sound great with lemon 🙂