Zucchini Chickpea Burgers
These Zucchini Chickpea Burgers are full of flavour and hold together through cooking. These burgers are vegan, gluten-free, oil-free
These veggie burgers are made with chickpeas, zucchini, tahini, lemon, oats and a handful of yummy flavour boosters such as garlic. Best thing about these beauties, if you cook them over medium heat in a good non-stick skillet, they come out crispy and perfect on the outside, soft on the inside and they hold together nicely! The fact that they hold together actually makes them perfect for grab-n-go snacking next day too!
I typically eat these with a big salad on the side but they’re also amazing on a delicious bun topped with all your favourite veggie burger toppings. Avocado, lettuce and tomato makes a great combo! Try adding an extra drizzle of tahini on top too…amazing.
Here are some more hand-held meals you’ll love:
- Spicy Chickpea Wraps with Spinach and Avocado
- Sweet Potato Black Bean Burgers
- Vegan Buffalo Cauliflower Wraps
- Quinoa Beet Burger
- Spicy Chickpea Veggie Burgers
Serve these with a side of oil-free baked fries or kale caesar salad.Print
Zucchini Chickpea Burgers
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 9
- Category: Main Dish
- Method: Frying
- Cuisine: Vegan
These delicious veggie burgers and full of flavour and perfect on a bun piled high with your favourite toppings!
- 2 cups (350 g) cooked chickpeas
- 1/2 (150 g) red onion, finely diced
- 1 (200 g) zucchini, grated
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest, optional for extra lemon flavour
- 3 tbsp (45 g) tahini
- 1 cup (100 g) quick oats
- 2 tsp olive oil
- 1 tbsp dijon mustard
- 1 tbsp Frank’s Red Hot Sauce (optional)
- 1 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- Place the chickpeas in a bowl and mash with a fork. It’s okay if some whole chickpeas are left but it should be mostly mashed up. It can be chunky though.
- Add the rest of the ingredients and mix well.
- Use your hands to form the mixture into 9 patties.
- Lightly spray a good non-stick skillet with cooking oil and heat pan over medium heat. Cook the burgers for approximately 10 minutes per side until crisped and firm.
If you stick to the weighed measurements as above, the mixture should be perfect for forming patties. If you find it’s a bit too wet though, simply add more quick oats, 1 tbsp at at time until you can form patties. You can also make them bigger if you want!
- Serving Size: 1 burger
- Calories: 143
- Fat: 5
- Carbohydrates: 20
- Protein: 6
Keywords: healthy, gluten-free, easy, hand-held
These were so delicious! Oh my goodness but they are wonderful! Easy to make with a refreshingly savory taste like a burger you may enjoy on a tropical island. I was trying vegan recipients to Cooke for vegan family members but this one may just help us go plant based!
So happy you enjoyed them! Thank you for the review.
I will keep this recipe forever. I did it with my flatmates who don’t eat plant based and I will never forget the face of one of my flatmates when he tried the first burger. The taste, texture,… everything was just perfect! It was easy to follow the instructions so the result was far better than expected! 🙏🏼
So glad you enjoyed them!
I want to make these (And any other burgers) ahead of time and freeze them for quick meals. Do you have any tips for freezing? Also, could I use this recipe for meatballs too? Or would that require something different?
You can freeze these cooked or uncooked. To freeze cooked there is nothing special to do, just use a good sealable freezer-safe container or bag. Reheat in the oven, microwave or a pan. To freeze uncooked place a layer of parchment, wax or saran between the patties to they don’t stick together. I’ve never tried these as balls so I’m not sure how they would turn out! They should work ok but I can’t guarantee it. Let me know!
These have become a staple of mine. Thanks for the recipe!
You’re welcome! So happy you like them! 🙂 Thanks for letting me know.
I have recently become a vegan and have been trying a bunch of new recipes. I came across this gem and I’m so glad I did! Not only did I love them, but my hubby (non-vegan) did as well! Will definitely be making these again! Thank you!
Woohoooo! That makes me sooo happy. Thanks so much for letting me know!
Wow, I just love this super unique dish!!! So healthy and beautiful at the same time. My kid really loves this. Thanks for surprising me over and over again with great ideas!
Can you bake the burgers s well?
Yes, I think you could bake them. I haven’t tried but I it should be ok. Thanks 🙂
Good Morning Deryn,
I have recently discovered a new eating lifestyle prompted by a book that I have purchased. 7 Steps to Health. I’m a diabetic and since slowly changing my eating habits to a plant-based, raw diet I have lost 15 pounds in 6 weeks and have lowered my insulin units by 10 already. I’m trying to find some healthy alternative recipes that I can add the my meal plan and some of your recipes look wonderful. Thanks for the ideas and inspiration. Any advice you could offer on my new way of eating would be very much appreciated.
Cheers, Julia Cove
Anything with tahini is guaranteed to get my mouth watering, but i always struggle what to put it with and I’m getting a little bored of always pairing it with falafel, can’t wait to try this!
Hi there! Have you tried to freeze these burgers? Looking for meals I can make in batches. The kids like to eat 3x a day- crazy- and I’m trying to keep up 🙂
I believe readers have had success with freezing them in patties. I haven’t tried it myself but it should work fine!
Looks so good! Very nice post! Thank you so much!
Hi Deryn !
I’m a french vegan girl and I tested your recipe today for my non-vegan family, we juste LOVED it ! Thank you so much for sharing. I baked the steak because I prefer it this way but otherwise I did everything like in your recipe 😉
I will share your recipe on my blog, so it will travel 😉
I made a large batch of these and fried them up twice this week! I’m by no means vegan [SORRY!] but love so many vegan/vegetarian foods. I could certainly eat a lot less meat but my husband, not so much! I did however, add an egg to the recipe because my first couple burgers were falling apart. The egg really helped bind them. Also made a lemon/tahini/garlic and vegan mayo aoli to go with this and it was awesome!
Sorry they were falling apart for you! That mayo aoli sounds amazing, I was thinking of doing the same…will have to try it next time I make these! Thanks so much the comment, I really appreciate hearing from you!
These burgers are a must! I baked them, 13 minutes per side. Turned out great! True taste of spring with the zucchini and lemon. I added zest of whole lemon & this amount is perfect. Looking forward to trying many more of Deryn’s recipes!
Thank you so much for your comment and feedback, Tina! I really appreciate it! So happy you enjoyed the recipe.
Mmmmm… Veggie burgers are the best..
These sound delicious! Btw, love your blog. I just discovered it last week because I’ve just started macro-tracking, and I’m vegan. So I was looking around for info on vegan macros and came across your blog!
Wow! I must admit I am a little intimidated by the long list of ingredients but I have been looking for a great veggie burger recipe so I am down to try this out! Xx
Nikki | http://www.nikkibstyles.com