These Chickpea Burgers are healthy oven baked veggie burgers that are great served on a bun with your favorite toppings! An easy chickpea burger recipe that's naturally gluten-free and dairy-free!
You can also serve these chickpea burgers bunless as a main course option with sides.
These balsamic brussel sprouts or vegan creamed corn are some easy sides to serve with them.
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Why you'll love this recipe
- An easy one bowl recipe for delicious vegetarian burger patties.
- Healthy low calorie burgers that are great with any toppings.
- Also good served on a lettuce wrap or with sides for an easy meal.
- Naturally gluten-free, dairy-free and vegetarian.
Ingredient notes
- Cauliflower florets- fresh cauliflower florets are recommended for this recipe.
- Chickpeas- also known as garbanzo beans.
- Eggs- large organic eggs.
- Onion- yellow onion or sweet onion would work.
- Parsley- I recommend using fresh parsley. If you need to substitute with dry parsley use only 1 tablespoon.
- Seasonings- garlic powder, onion powder, cayenne pepper, salt & pepper.
How to make Chickpea Burgers
{full directions are in the recipe card below}
- Add the drained rinsed chickpeas to the food processor along with the cauliflower florets.
- Pulse garbanzo beans and cauliflower florets together till combined.
- Add processed chickpeas & cauliflower mixture to a mixing bowl with chopped onion, parsley, eggs and seasonings.
- Stir all the ingredients together to form veggie burger mixture.
- Using an ice cream scoop form equal sized patties and place on a parchment lined baking pan.
- Bake in preheated oven till crispy and golden brown.
Storage notes
These chickpea burgers can be stored in the fridge in a covered container for 3-4 days.
For longer storage freeze in freezer safe containers up to 3 months.
Frequently asked questions?
Chickpea burgers are nutritious and a great source of plant based protein while being low in calories. They're a tasty addition to meals or great as snacks.
Yes! You can store the cooked covered patties in the fridge for up to 4 days and reheat them till warm. The cooked burgers can also be eaten cold.
On a bun with toppings such as lettuce, tomato, onion, hummus, yogurt dip or whatever your favorite veggie burger toppings are.
You can also break them up and serve on top of a salad or even mix them in with your pasta sauce.
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..I’d love to hear if you make this & how you like it. Plus please be sure to include a ⭐️ star rating.
Until next time- xoxo
📖 Recipe
Chickpea Burgers
Ingredients
- 2 cups cauliflower florets
- 1 ¾ cups chickpeas
- ½ cup onion diced
- 3 tbsp. fresh parsley
- 1 tsp. garlic powder
- ½ tsp. onion powder
- 3 eggs
- salt & pepper to taste
- dash of cayenne pepper
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Pulse together the cauliflower florets and rinsed chickpeas together in the food processor and place in mixing bowl.
- Add onion, fresh parsley, garlic powder, onion powder, eggs, salt & pepper and cayenne pepper and stir till everything is incorporated.
- Using an ice cream scoop place equal portions on baking sheet and press down lightly and form into circles.
- Bake in preheated oven 15 minutes, flip over and bake an additional 15 minutes.
Nutrition
Post updated from February 2020
Julie
I made and served these Chickpea burgers for dinner tonight! Thankfully, I saw the suggestion not to use a blender if I did not have a food processor. I followed your suggestion to grate the Cauliflower instead! I mashed the beans with a sturdy potato masher as well as the back of a spoon. The Chickpeas mashed up very nicely! I then followed the recipe exactly. I was somewhat concerned that the mixture was looking too moist and I was not sure if the mixture would hold up inthe shape of a burger so I decided to add some Italian Bread Crumbs! I continued to mix in bread crumbs until the mixture was stiff enough for the burgers to hold their shape. I was pleased that they would hold together now! After 15 Minutes was up, I flipped the Burgers, but I noticed the Burgers were pale and not browning. I felt the oven was not hot enough so I turned it up from 375 to 425! ...The Chickpea Burgers tuned out beautifyl My husband and I enjoyed them very much! I was very pleased with the outcome! ...(Because I had had no Food Processor, I "riced" (grated) the Cauliflower into very small bits. Perhaps because I did not have a food processor, the 'riced" Cauliflower ratio was off!?) Neverytheless, the Chickpea Burgers were very good and I definitely will be making these again! Thanks for sharing!
Stephanie
You're welcome!
Christine Kondo
I followed directions but they turned out so dry we couldn’t eat them. I sprayed them with olive oil and put them in the air fryer for a few minutes and that worked. Next time I will definitely add olive oil to the batter. I’m
Stephanie
Hi Christine, they should not have turned out dry and you followed the directions exactly. Let me know if you need help troubleshooting the recipe.
Sarah
Hello just want to know if the chickpeas are the one in can or raw ? Thank you so much
Stephanie
They're canned chickpeas that have been drained and rinsed.
Lashan
I used the eggs whites and they worked well
Sally
These were amazing! So far they are the best vegan chicken patties we have made!
Stephanie
Yay and Thank-you!🥰
Dolly
I have used flax eggs for binding many times and it does a good job I am also going to add some ground oatmeal to help hold things together and for some added nutrition. These sound really delicious.
Stephanie
Thank-you!
Donna
I can’t tolerate cauliflower, can it be omitting?
Stephanie
Hi Donna, I haven't test the recipe without cauliflower so I can't say for sure. You could try substituting the cauliflower with broccoli and that should probably yield similar results. Let me know if you give it a try!
Laura
A little too raw tasting for me - tasted very onion-y. I even cut the onions in half. I think additional seasoning would have helped disguise the raw onions and cauliflower.
Stephanie
Hi Laura, You could always try sautéing the onions before adding them for a milder flavor or even leave them out altogether.
Michelle
Hi! I was wondering if I can freeze these. Ty
Stephanie
Yes. Just make sure to cool them completely and then store them in an airtight container or freezer bag. Hope this helps!
Catherine
I don't have a food processor. Could I use a ninja instead?
Stephanie
Hi Catherine, you don't want to use a blender for this. If you don't have a food processor you can try mashing the drained chickpeas with a fork or potato masher and grating the cauliflower with a box grater. Let me know how it works out for you.
Kat
Have you considered dipping these in something rather than putting them on a bun? I'm wondering what dip would go well with them
Stephanie
Hi Kat, I have actually ate these without a bun and still delicious! Personally I'd recommend a sriracha mayo for dipping or even a honey mustard!
Daisy
I would make these with my friend and we’d put red pesto on top !! Soooo goood!
Kandy
We made these today. Did not have fresh parsley but did have fresh spring green garlic. I chopped up two stems and added that in for color and flavor.(left out the onion since using these). I used a can of low sodium chickpeas. This is an easy recipe. I baked on one side for 20 minutes to avoid a flipping issue (as mentioned in other comments). They flipped beautifully. Husband liked them and I did too. My son stopped after work and took two home with him, lol. You could add corn, partially cooked carrots, black beans or whatever strikes your fancy also. A good all around recipe much better than store bought veggie burgers and you know exactly what is in them. I left off the salt as I am CKD. Thank you for a great recipe!
Stephanie
Hi Kandy, You're welcome! So glad to hear you Enjoyed them! Love the idea of the add-ins you suggested. Thanks for stopping by to let me know.🥰
Helen
Hi, this recipe looks great! I was wondering if I could substitute frozen and thawed thawed broccoli for the cauliflower ?
Stephanie
Thanks Helen! I haven't tested the recipe using broccoli, but I think that should work just fine. Let me know if you give it a try!
Heather
I’m wondering if you could use frozen cauliflower rice in these since that’s what I have on hand. Any thoughts?
Stephanie
Hi Heather, I haven't personally tested that but I think it could work. I'd defrost the cauliflower first before blending with the other ingredients. Then wring out as much of the water as possible from the cauliflower. Let me know if you try and how it works.
Laura
Is the cauliflower parboiled or raw? Thanks!
Stephanie
It's raw cauliflower florets!
Shan
Hey there! Do you think egg whites only would work for this?
Stephanie
Hi Shan, I haven't personally tested it with only egg whites, but it should work fine! Let me know how they turn out!
Karishma
These look so good! I’m curious if you’re using canned chickpeas or uncooked chickpeas? I like to cook the dry chickpeas instead of using the canned so not sure which ones are these. Please let me know! Super excited to try them!
Stephanie
Thanks Karishma! I'm using canned cooked chickpeas in this recipe. But you could cook the dry ones yourself if you prefer. Let me know if you give these a try!
Karishma
Thanks, Stephanie. I gave these a try and unfortunately the patties didn’t cook through. I kept them in the oven for 15 minutes each and flipped them over but they kept breaking that made me wonder they weren’t bound well. I used the ingredients as mentioned. Any suggestions on why this could have happened?
Stephanie
Hi Karishma, If you followed the recipe exactly they should have stayed together. Oven temperatures can vary so I'm not sure if maybe they weren't cooked enough on the first side before you tried flipping them. If they appear to be not be holding together, then I'd let them cook a little longer before flipping... also you can take a knife or spoon and kind of re-push in the sides of them to help hold them together before flipping. Hope this helps and let me know if you have other questions!
Karen Vernon
What can I replace the eggs with?Karen
Stephanie
Hi Karen, I haven't personally tested this, but you could try flax eggs or I even heard avocado can make a good binder. Let me know if you try and it how it works out for you.