These tasty vegan chickpea burgers are fast and easy to make, and they don't fall apart. They're gluten-free, soy-free, nut-free, oil-free, and great for meal prep.
What these vegan chickpea burgers are made of
- Chickpeas (no salt added, low sodium)
- Red onion
- Garlic
- Oregano
- Ground coriander
- Fresh parsley
- Rolled oats (use gluten-free, if gluten sensitive)
- Ground flaxseeds (or flax meal)
- Tahini
- Coconut aminos
- Oil-free hummus
- Tomato
- Iceberg lettuce
These yummy veggie burgers are encased in an iceberg lettuce "bun." The oil-free hummus serves as the sauce. What's a burger without sliced tomato and sliced onion, right?
How to make these vegan burgers
Preheat the oven to 400 F (205 C).
Place onion, garlic, and parsley into a food processor and process. Then add the remaining chickpea burger patty ingredients: chickpeas, rolled oats, oregano, ground coriander, ground flaxseed, coconut aminos, and tahini. Process until the mixture is combined and in a dough-like consistency.
Remove the mixture from the food processor and divide it into 4 equal parts. Use your hands to form burger patties.
Place chickpea burger patties onto a parchment- or silicone mat-lined baking sheet. Bake chickpea burger patties at 400 F (205 C) for 20 minutes or until golden brown. Use a spatula to carefully flip burgers mid-way through so they brown evenly on both sides. [Note: If using an air fryer, cook at 400 F (205 C) for 15 minutes; flip burgers halfway through.]
When chickpea patties are done cooking, remove them from the oven or air fryer and set them aside.
Slice iceberg lettuce into "buns." Carefully hollow out the lettuce bun by taking out part of the inside, so the patty fits snuggly into the bun. This makes it easier to handle and catches the saucy goodness from the hummus and tomato. Just eat the part of the lettuce you took out. 😉
Place one chickpea burger patty onto the iceberg lettuce and top with a generous dollop of oil-free hummus, sliced tomato, and sliced onion. Enjoy!
Step-by-step instructions on how to prepare
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These golden chickpea burger patties are a close cousin to the oil-free falafel.
Leftovers? These chickpea burger patties store well in a covered container in the refrigerator for up to four days. They store great in the freezer for up to four months, making them excellent for meal prep.
Frequently Asked Questions
This recipe uses ground flaxseeds, rolled oats, and tahini to bind these burgers and keep them from falling apart.
The healthfulness of chickpea burgers depends on the ingredients used to make them. Some store-bought chickpea burgers have oil and excessive sodium and may not be as healthy as homemade ones where you can control the ingredients. This recipe uses whole plant food ingredients and no oil. These chickpea burgers are high in protein, fiber, vitamins, and minerals. Plus, you save as much as 200 calories with this lettuce bun.
Yes, but you'll need to cook them first. Check out this article on how to cook dried beans to learn about the different methods for cooking dried beans from scratch. One 15-ounce can of chickpeas is about 1-½ cups of cooked chickpeas. That is the amount (1-½ cups) of cooked chickpeas you'll need for four burger patties.
We hope you love this recipe as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Chickpea Burgers
Ingredients
Chickpea Burger Patties
- ½ cup chopped red onion
- ¼ cup fresh parsley
- 4 garlic cloves roughly chopped
- 15- ounce canned chickpeas drained and rinsed
- ½ cup rolled oats use gluten-free if gluten sensitive
- ¼ cup ground flaxseeds or flax meal
- 1 tsp dried oregano
- ½ tsp dried coriander
- 1 Tbsp coconut aminos
- 2 Tbsp tahini
"Bun" and Toppings
- 1 head of iceberg lettuce
- ½ to ¾ cup oil-free hummus
- 1 tomato sliced
- ¼ red onion sliced
Instructions
- Preheat the oven to 400 F (205 C).
- Place onion, garlic, and parsley into a food processor and process. Then add the remaining chickpea burger patty ingredients: chickpeas, rolled oats, oregano, ground coriander, ground flaxseed, coconut aminos, and tahini. Process until the mixture is combined and in a dough-like consistency.
- Remove the mixture from the food processor and divide it into 4 equal parts. Use your hands to form burger patties.
- Place chickpea burger patties onto a parchment- or silicone mat-lined baking sheet. Bake chickpea burger patties at 400 F (205 C) for 20 minutes or until golden brown. Use a spatula to carefully flip burgers mid-way through so they brown evenly on both sides. See Notes for an air fryer option.
- When chickpea patties are done cooking, remove them from the oven or air fryer and set them aside.
- Slice iceberg lettuce into "buns." Carefully hollow out the lettuce bun by taking out part of the inside, so the patty fits snuggly into the bun. This makes it easier to handle and catches the saucy goodness from the hummus and tomato. Just eat the part of the lettuce you took out. 😉
- Place one chickpea burger patty onto the iceberg lettuce and top with a generous dollop of oil-free hummus, sliced tomato, and sliced onion. Enjoy!
Notes
- Air Fryer Option: If using an air fryer, cook at 400°F (205°C) for 15 minutes; flip burgers halfway through.
- Leftovers/Meal Prep: These chickpea burger patties store well in a covered container in the refrigerator for up to four days. They store great in the freezer for up to four months, making them great for meal prep.
Nutrition
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Gigi
Very tasty and satisfying. I love the fresh crunchy lettuce bun. The chickpea burger patty is similar to the falafel in terms of flavor.