Chickpea Burgers are an easy one bowl recipe for the best vegetarian burger patties. Cauliflower & garbanzo beans combined in a tasty little pattie. Gluten Free, Easy, Dairy Free, Vegetarian.
Chickpea patties that are perfect on a gluten-free bun with all your favorite toppings...
But are also versatile enough to serve as a main course.
So serving them bunless with some sides makes for a complete and healthy meal.
And I've also been know to snack on these beauties cold right out of the fridge! So Yummy!
Ingredients for chickpea veggie burgers
- Chickpeas- garbanzo beans
- Cauliflower
- Onion
- Eggs
- Parsley
- Seasonings
How to make them
Start by pulsing the chickpeas and cauliflower florets together in a food processor.
Then add this mixture to a bowl along with remaining ingredients. Stir till everything is thoroughly incorporated.
Spoon patties on to lined baking sheet and bake in preheated oven till golden brown.
Recipe tips
Be sure to finely pulse the cauliflower florets and chickpeas before mixing with the other ingredients.
It's recommended you use fresh parley, not dried.
Use an ice cream scoop to make equal uniform sized patties.
And use your hand or a knife to go around the patties to help shape them.
Storage notes
Yes! You can easily prepare these ahead of time. Just cool the patties thoroughly before storing in an airtight container in the fridge for up to 5 days.
For longer storage you can freeze the patties in a freezer safe container.
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Until next time-xoxo
Chickpea Burgers (Gluten Free, Dairy Free)
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.
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!
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.