These chickpea burgers are crispy outside, fluffy inside, and PACKED with flavor. The texture is tender but holds together well enough to throw on the grill.
Here’s What You Need for this Chickpea Burger Recipe
These burgers come together with simple ingredients and basic tools. Here’s everything you’ll need to make it happen.
Vegan Chickpea Burger Ingredients
These ingredients work together to create the perfect veggie burger texture and flavor.
- Chickpeas: The base of the patty. They offer protein, fiber, and a creamy interior when mashed. See also: Spicy Buffalo Chickpea Wrap, Creamy Indian Chickpea Salad and Coconut Curry Chickpeas.
- Breadcrumbs: Help bind the mixture and give structure so it holds together on the grill.
- Minced Red Onion
- Mayonnaise: Use vegan mayo for vegan chickpea burgers.
- Aquafaba: The liquid from the chickpea can. Acts like egg white to bind everything without using actual egg. (See Aquafaba vs Egg White)
- Garlic Powder and Onion Powder
- Ground Cumin: Adds earthiness and warmth.
- Cayenne: just a touch of heat to keep things interesting.
Full recipe quantities listed in recipe card at the bottom of the article.
Variations and Substitutions
Make it work for you with these easy swaps.
- Swap the binder: No aquafaba? Use 1 egg instead.
- Spice it up: Add black pepper, smoked paprika or a bit of curry powder to the mix.
- Make it gluten-free: Use gluten-free breadcrumbs or quick oats.
Grab These Tools
No fancy equipment needed, just kitchen basics.
- Mixing bowl: For combining everything.
- Fork or potato masher: To mash the chickpeas. You could use a food processor but I prefer to leave some texture.
- Spatula: For flipping patties without breaking them.
- Grill or skillet: Grill gives you nice marks, but you can also pan fry on the stovetop.
- Plate + fridge: Chilling the patties helps them hold together while cooking.
How to Make Chickpea Burgers: An Easy Guide
These come together fast with a simple mix, chill, and cook process. Here’s how to do it.
Mash and Mix
Drain the chickpeas but hang onto the aquafaba.
Mash the chickpeas with 3 tbsp aquafaba in a large bowl using a fork or potato masher. Leave some chunks for texture.
Stir in the breadcrumbs, chopped onion, mayonnaise, garlic powder, onion powder, cumin, cayenne, and salt.
Mix until everything is well combined and the mixture holds together.
Shape and Chill
Form the mixture into patties about 1/2-inch thick. You’ll get between 4 and 6 depending on the size.
Place them on a plate or baking sheet (parchment paper helps avoid sticking) and refrigerate for at least 30 minutes.
This step helps them firm up, so they’re easier to grill or pan fry without falling apart.
Grill or Pan Fry
Preheat your grill to medium heat or heat a skillet on the stovetop over medium heat.
Lightly oil the grates or the pan. Place patties down gently.
Cook for 4 to 5 minutes per side until golden brown. Flip carefully so they don’t break.
Assemble Your Burgers
Toast your burger buns if you like.
Top each bun with a chickpea patty and your favorite pickles, cheese, and/or veggies. Shredded carrots, sliced cucumber, purple cabbage, or lettuce all work well.
Add ketchup, mustard, bbq sauce, or whatever you love.
5 Common Mistakes When Making Chickpea Burgers
Here are the most frequent mix-ups to avoid when making chickpea burgers:
- Skipping the chill time
Don’t rush it. If you skip the fridge step, your patties are more likely to fall apart on the grill or stovetop. - Over-blending the chickpeas
You want some chunks left for texture. If you mash them to a paste, the burgers get gummy. - Not draining chickpeas well
Too much liquid in the mix makes soft, soggy patties. Drain well before mashing and measure your aquafaba. - Using too much oil or too high heat
Excess oil or a super hot pan can cause the outside to burn before the inside firms up. - Flipping too early
Let the first side cook fully before flipping. If you try to flip too soon, they’ll break apart.
Make Ahead and Storage
You can prep these burgers ahead of time to make dinner even easier.
Storing Leftovers
- Cooked chickpea burgers keep well in the fridge for up to 3 days.
Let them cool completely, then store in an airtight container.
Freezing
- Freeze uncooked patties on a parchment-lined baking sheet until solid.
Transfer to a freezer-safe bag or container. Freeze for up to 2 months.
Reheating Chickpea Burgers
- To reheat from the fridge, warm in a skillet over medium heat or in the oven at 350ºF for about 10 minutes.
- From frozen, reheat in a covered pan on low heat or in a 375ºF oven for 15–20 minutes.
How to Serve This Chickpea Burger Recipe
You can keep it classic or switch things up. These burgers are easy to customize and go with tons of different sides.
Chickpea Burger Toppings
- Shredded carrots, cucumber, purple cabbage, and fresh cilantro work great for crunch and color.
- For sauces, try baja sauce, nashville hot sauce, spicy mayo, BBQ sauce, or even a garlicky Indian yogurt sauce.
Add avocado, cheese (if not keeping it vegan), pickles, or a squeeze of lemon juice for extra flavor.
Side Dishes for Chickpea Burgers
- These burgers go well with crispy baked fries or sweet potato fries.
- Serve with a creamy potato salad or my best macaroni salad recipe to keep things fresh.
- If you’re skipping the bun, crumble the patty into a grain bowl or wrap it in lettuce leaves with some sauce.
Other Burger Recipes You’ll Love
Easy Chickpea Burgers (Fluffy, Crispy + SO TASTY!)
Ingredients
- 1 15-oz can chickpeas drained but reserve the liquid (aquafaba)
- ½ cup breadcrumbs
- ¼ cup finely chopped red onion
- 2 tbsp mayonnaise
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ¼ tsp cayenne
- ¾ tsp kosher salt
- Oil for cooking
Instructions
- In a large bowl, mash the chickpeas with 3 tbsp of the reserved liquid (aquafaba) from can using a fork or potato masher. It should be mostly smooth with some chunks remaining.
- Add breadcrumbs, red onion, mayo, garlic powder, onion powder, cumin, cayenne, and salt. Stir everything together until evenly combined.
- Form into 4 patties about 1/2-inch thick. Place on a plate and refrigerate for at least 30 minutes.
- Heat a nonstick skillet or grill pan over medium heat and add a little oil.
- Cook the patties 4 to 5 minutes per side, until golden and crisp. Flip gently so they don’t fall apart.
- Serve on toasted buns or in wraps with your favorite toppings.
Notes
Aquafaba: Add only as needed. Too much and the mix gets too wet.
Breadcrumbs: Regular or gluten-free work. Quick oats also make a good swap.
Mayo: Regular or Vegan Mayo adds richness and moisture.
Pan Fry: A nonstick skillet or cast iron pan is ideal. Medium heat is key.
Serving Ideas: These go well with crisp lettuce, tomato, pickles, barbecue sauce, or a quick yogurt sauce.
Storage: Leftover patties can be refrigerated up to 3 days or frozen for 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
