Easy Chickpea Burgers (Fluffy, Crispy + SO TASTY!)
This easy chickpea burger recipe uses just a few pantry staples and packs in a ton of flavor. The patties are golden, crispy, and perfect for pan frying or grilling.
Servings: 4
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
Chickpeas: Drain well to avoid soggy patties. Save that aquafaba—it acts like egg to bind.
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.
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
Calories: 111kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 582mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg