Spicy Chickpea Veggie Burgers
These spicy chickpea veggie burgers are easy to make and always a big hit it. Bonus: they don’t fall apart!
If you’re looking for the best homemade veggie burgers, you’re in luck!
These chickpea burgers have been a reader favourite since 2013. They have the most amazing flavour and most importantly, they don’t fall apart.
The patties are great for building a classic burger but they’re also perfect for a healthy snack or adding to salads and wraps. You can even make them as sliders or nuggets for a party appetizer.
The recipe is easy to make with everyday ingredients you probably already have on hand and they make a great veggie option for BBQ’s and summer get-togethers. From vegans to vegetarians and even meat-lovers, these are always a hit.
Enjoy these delicious veggie burgers any night of the week for a meatless meal the whole family will love.
Recipe Features
- Vegan and can be made gluten-free and nut-free.
- Can be grilled, pan-fried or baked.
- Hundreds of 5-star reviews so you can make these chickpea burgers with confidence!
- Super easy to make with simple ingredients.
- The patties hold together through cooking and eating.
- Make the burgers in advance and stored in fridge or freezer.
- No raw eggs to deal with.
- Enjoy these healthy homemade veggie burgers as an alternative to store-bought veggie burgers.
Ingredient Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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.
Step-by-Step Instructions
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
- 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!
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.
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.
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
Description
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.
Ingredients
- 1 19 oz can (2 cups) chickpeas, drained, well-rinsed and mashed
- 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 (15 g) finely chopped fresh cilantro
- 3 tbsp (45 mL) red wine vinegar
- 1 tbsp (15 mL) Sriracha sauce
- 2 tbsp (30 g) 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.
- 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.
Notes
Cooked burgers can be stored in the fridge in a sealed container for up to 4 days or frozen in a container or freezer bag for up to 3 months. Leftovers can be enjoyed cold or reheated in a pan on the stovetop or in the oven for 10-12 minutes at 350 F until heated through.
Please review the post above the recipe for FAQs, tips and substitutions.
Nutrition
- Serving Size: 1
- Calories: 202
- Sugar: 1.5 g
- Sodium: 400 mg
- Fat: 10 g
- Carbohydrates: 23 g
- Fiber: 5.5 g
- Protein: 7 g
Keywords: chickpea burgers, chickpea veggie burgers, best veggie burgers
Originally published May 23, 2013.
Really did hold together! I omitted the sriracha as I’m not a fan of heat, and I used almond butter because I didn’t have peanut butter. Definitely will make again. Eating plain they were good, but on a bun with hamburger toppings they were delicious! Thank you for the recipe.
★★★★
These have such an awesome flavor! Super delicious. I was having a hard time keeping them together when I was frying them. Is there a trick to it? Maybe I didn’t mash the chickpeas enough? Also, can you use oat flour instead of whole oats?
Hi Tricia, Hmm, I’ve never had that issue…did you use the rest of the ingredients? The nut butter, etc.? That really helps bind them. It could be you didn’t mash the chickpeas well enough. If you prefer you can pulse them in a food processor or with an immersion blender to make it easier. I haven’t tried them with oat flour but that should be ok. The texture will be different and you might need a bit more than the listed amount of oats but I think it should work. Thanks.
I substituted the red onion and zucchini for green onion and carrots because I was missing the ingredients. This is really good! Even with the substitutes! I love the flavors the peanut butter brings in.
★★★★★
Wow this looks so good! Do you think it would taste good in a roasted veggie bowl? Or does it not really fit that vibe? Going to be trying it as a burger anyways if not !:))
Definitely. I add them to bowls and salads all the time!
Can you do these in the air fryer ? Do you know how long and temperature?
Thank you
I’m not too familiar with air fryers so I’m not sure. Let me know if you try it!
Best chickpea burgers ever! Thank you x
★★★★★
Perfect! So glad you enjoyed them.
The BEST BURGERS I’ve ever tasted. The only thing I substituted was the sriracha for Cholula Chili Garlic Hot Sauce (doubled quantity) and omitted the oil. I cooked them in a nonstick pan. Thank you for a fabulous recipe 😋
★★★★★
You’re so very welcome! I’m so glad you loved them
Love these burgers. Can they be frozen before they are cooked?
★★★★★
Yes. They can be frozen before or after.
Hi, could you tell me what could be substitute for Sriracha?
Any chili sauce or hot sauce. Thanks!
Have made this recipe twice and I love it!
★★★★★
This is the best veggie burger I have ever had! My family loved it – my boys love their meat hamburgers but also loved this chickpea burger. I froze some patties and then gave them to my dad who is a vegan – he also loved them! The peanut butter binding agent is genius. Thank you!
★★★★★
Awesome! I’m so happy they were enjoyed all around. Thanks for letting me know!
These were the best burgers ever! No substitutions or changes were needed! They were amazing as is!! Thank you for the incredible recipe!
I didn’t have zuchinni so I grated 4 big flat mushrooms that needed to use up. Was a great burger but needed to let it sit before forming the patties, for about 15mins, otherwise it was a bit too moist to cook. After the 15mins resting, I formed the patties and they cooked very well in a non stick pan. Great flavour, great fibre, for meat free Monday. Made sandwiches for lunches with the leftovers
★★★★★
Please tell me a substitute for oats.
You could try quinoa flakes or possible breadcrumbs but I have not tested this recipe without oats. Thanks!
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
Let them sit for 15 mins before you form the patties and cook. The oats soak up some of th moisture and your patties will hold their shape better
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!