Zucchini Chickpea Burgers with Tahini
on May 08, 2016, Updated May 14, 2026
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These Zucchini Chickpea Burgers are full of flavour and hold together through cooking.
Table of Contents
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.
More Recipes to Try
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 baked parsnip fries, oil-free baked fries or kale caesar salad.
Zucchini Chickpea Burgers
Ingredients
- 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
Instructions
- 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.
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 😉
Bises gourmandes,
Andréa
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