Comment on Chickpea Veggie Burgers by Deryn Macey

These spicy chickpea veggie burgers are easy to make and always a big hit it. Bonus: they don’t fall apart!

Hand holding a chickpea veggie burger on a bun with lettuce, tomato, onion and avocado.

These chickpea burgers . They have the most amazing flavour and most importantly, they don’t fall apart.

The but they’re also perfect for a You can even make them as for a party appetizer.

The you probably already have on hand and they make a great veggie option for From these are always a hit.

Large mixing bowl with grated zucchini, cilantro, red onion, oats, peanut butter and spices. Each ingredient is labelled with text.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

You can either mash them in a bowl with a fork or pulse them a few times in a food processor.

You just want to break them down a bit and create texture, not pulverize them or turn them into a paste.

Mashed chickpeas in a large white mixing bowl with a fork resting in the bowl.

: I’d suggest doing this in a bowl and using your hands, though you can use a food processor if you like.

Just be sure you don’t over mix it. It should have some texture to it and not be totally smooth.

Raw chickpea burger batter with zucchini and red onion in a large mixing bowl.

You can do 6 large burgers, stretch it to 8 smaller patties or even make 12-16 slider or nugget-sized patties.

Step 4: Cook the patties on a BBQ or grill, in the oven or in a pan on the stovetop.

4 cooked chickpea veggie burger patties on a plate.

Close up of a veggie burger on a toasted bun topped with lettuce, tomato and avocado.

What does the peanut butter do?

The peanut butter acts as a binding agent and adds moisture and flavour. If you can’t use peanut butter, you can substitute it with almond butter to make the recipe peanut-free.

If you have a nut-allergy, use sunflower seed butter or tahini instead for a nut-free recipe.

Can I use rolled oats instead of quick oats?

You can but quick oats are used because they’re finer than rolled oats so they absorb more moisture and help with binding the burgers.

If you’re using rolled oats or old fashioned oats you can either pulse them in a food processor a few times to break them down before use, or let the batter rest for 10-15 minutes before forming the patties to allow the oats to absorb moisture.

Can I omit the oil?

You can but I prefer the texture with oil. If you omit it consider adding an addition tablespoon of nut or seed butter to account for the moisture.

Some readers have used aquafaba (chickpea cooking liquid) to replace the oil, so that’s an option as well.

Cook on the BBQ at 400 F for approximately 10 minutes per side or heat 1-2 tsp oil in a nonstick pan over medium heat and cook the burgers for about 5 minutes per side until browned and firm. The patties can also be oven-baked at 400 F for 20-30 minutes, flipping half-way through.
Serve on a toasted bun with your favourite burger toppings like lettuce, onion, tomato, ketchup and mustard.

Cooked burgers can be stored in the fridge in a sealed container for up to 4 days or frozen in a container or freezer bag for up to 3 months. Leftovers can be enjoyed cold or reheated in a pan on the stovetop or in the oven for 10-12 minutes at 350 F until heated through.

Please review the post above the recipe for FAQs, tips and substitutions.

Serving: 1burger, Calories: 202kcal, Carbohydrates: 23g, Protein: 7g, Fat: 10g, Sodium: 400mg, Fiber: 5.5g, Sugar: 1.5g