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With sun-dried tomatoes and protein-packed chickpeas, these chickpea burgers are the perfect dinner to add to your rotation. My recipe is made without eggs, and can be baked, cooked on the stove, or even on the grill!
save this recipe!You’ve probably used chickpeas before – right? Maybe in a salad or to make falafel. In my college years, I leaned heavily on them because they were cheap and packed with protein and fiber (as I would later learn during my nutrition studies).
But have you ever had a chickpea burger? Vegetarian burgers are commonly black bean burgers, and while good, chickpeas are another great option with a more neutral flavor that mimics a chicken patty. (They also have a bit more structure than other types of beans, meaning these burgers can be made without eggs.) Let’s cook!
Reader rating
“This is a very tasty recipe and the burgers do not fall to pieces when you cook them. I have been trying to perfect this for a long time, so thank you Sarah!” —Suzy
They’re a winner
- No crumbling with this garbanzo bean burger! When you bite into it, it holds its shape just like a meaty burger!
- It can be grilled, baked, or pan-fried to perfection, making it a great choice for summer cookouts or busy weeknights.
- No eggs are needed to make these burgers, making them vegan in addition to being vegetarian! This also keeps the ingredient list shorter and you don’t have to handle raw egg (win-win)!
Key ingredients
Jump to the recipe card for the full measurements!
- Chickpeas: Canned chickpeas are best for ease and consistency (just drain and dry well so the patties hold together).
- Sun-Dried Tomatoes: Our secret flavor booster! Oil-packed work best, but rehydrated dry ones also work.
- Onion & Garlic: Add sweetness, bite, and a savory backbone that keeps the flavor bright even after cooking.
- Parsley: Flat-leaf parsley adds freshness and color (we tested curly, but it wasn’t as punchy).
- Flour: Acts as a binder to keep patties from crumbling. All-purpose works, but chickpea flour makes them gluten-free and adds protein.
- Spices: A tested mix of earthy, smoky, and savory notes that bring balance to the beans.
PS: Here are more super satisfying vegetarian meals ideas!
Easy Chickpea Burger Patties (No Egg!)
Ingredients
- 2 15-oz cans chickpeas, 425 g each
- ½ cup sun-dried tomatoes, 60 g
- ½ medium red onion, ½ cup diced
- 4 cloves garlic
- ¼ cup Italian parsley, aka flat leaf parsley, thick stems removed
- ¼ cup flour, can sub chickpea flour for gluten-free, 30 g
- 1 tsp each cumin and smoked paprika
- ½ tsp each salt and pepper
Instructions
- Prep: Drain the cans of chickpeas well, then pat them dry with paper towels.
- Blitz: Add sun dried tomatoes, onion, and garlic to a food processor and blitz until broken down. Add chickpeas and blitz again briefly. Add all remaining ingredients and pulse just until combined. Cover and chill in the fridge for at least an hour (up to 24 hours).
- Shape: Scoop ½ cup sized portions of the burger dough, then use your hands to form them into patties.
- To cook on the stove: Place patties on a greased saute pan over medium heat. Cook each side for 5 to 7 minutes, or until golden brown and firm all the way through.To cook on the grill: Set patties on a greased piece of aluminum foil over medium/high heat. Cook each side for about 7 minutes, or until golden brown and firm.To cook in the oven: For baked chickpea burgers, arrange patties on a greased baking sheet and bake at 400°F (204°C) for 15 to 20 minutes, flipping once during cooking.
- Serve on a burger bun with your favorite burger toppings, like cheese, lettuce, tomato, and red onion. (And don't forget the condiments. BBQ sauce, mustard, and vegan mayo are all great on these!)
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
How many cooked chickpeas (from dry) will be a good substitute for 2 cans please? Say 3 cups? Thank you!
3 cups! Each 1 can is about 1.5 cups of cooked chickpeas.
I dont have a food processor , but I do have a blender. Can I use a blender?
That could work if you just pulse instead of letting it puree 🙂
Hi. I ran out of canned garbanzo beans, can I use dried if I cook them? I have lots of those!! Love your recipes!!! Thank you for sharing! ❤️
Yes, dried chickpeas will work here!
What’s your recommended way of cooking dry raw chickpeas?
Here’s my guide for how to cook dried chickpeas!
Hi Sarah! So, i tried this recipe twice and I’m still having issues like crumbling. I used chickpeas flour both times. Should I go with all purpose flour instead? Please do let me know. It tastes really yummy except crumbling. Thank you. Salik
Hi Salik! Yes, the chickpea flour could be causing problems. All purpose is definitely the best option here and will probably help them all together a bit better!
Hi Sara,
Thanks for your suggestion. It took me several more tries and now I got it. First I didn’t know how to use a Vitamix, it needed a female touch. My wife had to step in. We do this every week now. It’s easy, simple and among all, Very Yummy.
Thank you.
Salik
Thank you for sharing this recipe
Absolutely gorgeous… Will add these to my regular rotation and have forwarded page to several friends. Thank you, from New Zealand!
Big smiles over here, thanks for trying them and sharing Nikki!