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Home » Lunch/Dinner Entree » Chickpea Burgers

Chickpea Burgers

Published: Jan 22, 2023 by Gigi & Sersie

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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.

side view close up of chickpea burger with lettuce bun topped with sliced tomato, onion and hummus sauce
the iceberg lettuce and sliced onion give this burger a nice crunch

What these vegan chickpea burgers are made of

  1. Chickpeas (no salt added, low sodium)
  2. Red onion
  3. Garlic
  4. Oregano
  5. Ground coriander
  6. Fresh parsley
  7. Rolled oats (use gluten-free, if gluten sensitive)
  8. Ground flaxseeds (or flax meal)
  9. Tahini
  10. Coconut aminos
  11. Oil-free hummus
  12. Tomato
  13. Iceberg lettuce
top view of the key ingredients for chickpea burgers: chickpeas, rolled oats, ground flaxseed, parsley, onion, garlic, coconut aminos, tahini, and spices
chickpea burger patties are made of chickpeas, rolled oats, ground flaxseed, parsley, onion, garlic, coconut aminos, tahini, and spices

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?

top view of head of iceberg lettuce, sliced tomato, sliced red onion and bowl of hummus
iceberg lettuce, oil-free hummus, sliced tomato, and onion

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

top view of chopped onion, garlic and parsley in a food processor before processing
1. place onion, garlic, and parsley
side view of onion, garlic and parsley being processed in a food processor
2. process into a finely minced consistency
top view of chickpeas being added to food processor
3. add chickpeas to the food processor
top view of rolled oats being added to food processor
4. add rolled oats to the food processor
top view of oregano and ground coriander being added to food processor
5. add ground coriander and oregano
top view of ground flaxseed being added to food processor
6. add ground flaxseed
coconut aminos being added to the food processor
7. add coconut aminos
tahini being added to the food processor
8. add tahini
chickpea burger patty mixture being processed in the food processor
9. process; if necessary, stop to scrape down the sides and continue processing
top view of chickpea patty mixture in the food processor with a dough-like consistency
10. the mixture should be in a dough-like consistency
top view of chickpea patty mixture being divided into four parts
11. divide burger mixture into four
chickpea patty burger being formed by a woman's hand
12. use your hands to form burger patties
top view of four chickpea patty burgers on a silicone-lined mat in a baking sheet
13. place burger patties onto a parchment- or silicone-mat lined baking sheet and bake at 400 F (205 C) for 20 minutes or until golden brown; flip burgers halfway through
top side view of a head of iceberg lettuce being cut with a knife into a lettuce bun
14. slice iceberg lettuce buns; alternatively, pull off lettuce leaves
iceberg lettuce bun being hollowed out
15. hollow out the lettuce, so the burger can rest inside and catch all the yummy hummus sauce when you bite into it; just eat the part you take out 🙂

These golden chickpea burger patties are a close cousin to the oil-free falafel.

side view close up of four chickpea burger patties stacked on top of each other on a white plate with sprig of fresh parsley on the side

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

How do you bind bean burgers?

This recipe uses ground flaxseeds, rolled oats, and tahini to bind these burgers and keep them from falling apart.

Are chickpea burgers good for you?

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.

Can I use dried chickpeas (garbanzo beans) in this recipe?

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!

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side view close up of chickpea burger on lettuce bun with sliced tomato, onion and hummus sauce

Chickpea Burgers


  • Author: Gigi & Sersie
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

These tasty vegan chickpea burgers are easy to make, and they don't fall apart. They're gluten-free, soy-free, nut-free, oil-free, and great for meal prep. 


Ingredients

Units Scale

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. [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!

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.

Notes

EQUIPMENT/SUPPLIES

  1. Knife
  2. Cutting board
  3. Can opener
  4. Measuring cups
  5. Measuring spoons
  6. Food processor
  7. Oven (or air fryer)
  8. Spatula
  9. Baking sheet
  10. Parchment paper or silicone mat
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Oven or Air Fryer
  • Cuisine: American

Keywords: chickpea burgers, vegan burgers, gluten free, oil free, soy free, nut free, daniel fast burgers, meal prep, healthy vegan recipes, daniel fast recipes, daniel fast compliant

Did you make this recipe?

Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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