clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a vegan chickpea burger between two buns with mashed avocado, tomato, red onion, and mayo surrounded by crinkle cut french fries

Vegan Chickpea Burgers

  • Author: Kaylie Grace
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 patties 1x
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


These vegan chickpea burgers are a flavorful, delicious, and satisfying plant-based dinner! The chickpea patties are made with gluten-free ingredients including oats, carrots, fresh herbs, and savory spices. They are made without breadcrumbs, without flour, and no eggs. Enjoy the healthy veggie patty between a bun with your favorite fixings!



Chickpea Patties

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 cup grated carrot (23 large carrots)
  • 4 cloves garlic
  • 2 15-oz cans garbanzo beans, drained and rinsed
  • 1/2 cup rolled oats
  • 1/3 cup fresh cilantro, loosely packed
  • 1 tbsp tomato paste
  • 1.5 tsp paprika
  • 1.5 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  • Burger buns
  • Optional fixings (avocado, tomato, red onion, lettuce, pickles, sprouts, etc)
  • Optional condiments (ketchup, bbq sauce, hummus, mayo, etc)


  1. Prepare ingredients: drain and rinse the garbanzo beans, then pat them dry with a paper towel. Grate the carrots and measure 1 cup. Dice the onion.
  2. Warm a skillet on medium-low heat. Add oil, diced onion, and grated carrots. Cook for 4-6 minutes, stirring frequently, until onion is fragrant and translucent. Add minced garlic and sauté for an additional minute. Remove from heat and set aside.
  3. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
  4. Combine all ingredients in the bowl of a food processor. Pule and grind the food processor until a nearly smooth mixture forms.
  5. Using a 1/3 measuring cup, scoop the mixture into 6 balls. Flatten each ball into a round patty, sealing any cracked edges.
  6. Bake patties for 30 minutes, flipping once halfway through. Be gentle while flipping because the patties will be delicate still. After, serve on burger buns with your favorite fixings.


  • For an oil-free option, cook the onion and carrots in 1/4 cup water instead of olive oil.
  • If your batter is too wet while forming the patties, you can flour the working surface to reduce moisture. Alternatively, you can refrigerate the mixture for 15-30 minutes before forming the patties. These steps are unnecessary whenever I make this recipe, but several factors can alter the moisture content from time to time.
  • Serve these chickpea patties with your favorite fixings. Options include tomato, red onion, avocado, sprouts, lettuce, guacamole, pickles, ketchup, bbq sauce, hummus, mayo, pickled jalapeño, garlic aioli, picked onion, etc.


  • Serving Size: 1 patty (without bun and fixings)
  • Calories: 190
  • Sugar: 2g
  • Fat: 4g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 8g

Keywords: vegan chickpea burgers, chickpea veggie burgers