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My chickpea burgers are golden, firm-edged, and built for a bun. Pressed into patties that hold together through baking, pan-frying, or grilling. No eggs required, and ready in about 30 minutes of active prep once the dough has chilled.
save this recipe!I’ve been making these since my Penn State nutrition days, when chickpeas were the backbone of my weekly meal prep. Cheap, protein-dense, and versatile!
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
Key ingredients
Jump to the recipe card for the full measurements!
- Chickpeas: Excess moisture in the dough makes patties that won’t firm up properly during chilling. The drier the chickpeas going in, the more structurally sound the patties coming out.
- Sun-Dried Tomatoes: Our secret flavor booster! Oil-packed sun-dried tomatoes are softer and more flavorful than dry-packed, and they process into the dough more evenly.
- Parsley: Flat-leaf parsley adds freshness and color (we tested curly, but it wasn’t as punchy).
- Flour: AHalf a cup binds the dough and gives the patties enough structure to hold together through cooking. All-purpose flour produces the most reliable result. For a gluten-free version, chickpea flour or blended oat flour both work well.
- Spices: A tested mix of earthy, smoky, and savory notes that bring balance to the beans.
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 vegetarian! This also keeps the ingredient list shorter (and you don’t have to handle raw eggs…win-win!).
PS: Here are more super satisfying vegetarian meals ideas!
Easy Chickpea Burger Patties (No Egg!)
These protein-packed chickpea burgers are made with sun-dried tomatoes and no eggs—perfect for baking, pan-frying, or grilling. A versatile vegetarian dinner to keep on repeat!
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
- ½ cup flour, can sub chickpea flour for gluten-free, 60 g
- 1 tsp each cumin and smoked paprika
- ½ tsp each salt and pepper
Instructions
- Prep: Drain 2 15-oz cans chickpeas well, then pat them dry with paper towels.
- Blitz: Add ½ cup sun-dried tomatoes, ½ medium red onion, and 4 cloves garlic to a food processor and blitz until broken down. Add chickpeas and blitz again briefly. Add ¼ cup Italian parsley, ½ cup flour, 1 tsp each cumin and smoked paprika, and ½ tsp each salt and pepper and pulse just until combined.
- Chill: Cover and chill in the fridge for at least an hour (up to 24 hours).To make this quicker, I like to spread the dough up the sides of a large bowl so that it's in a really thin layer and can chill more quickly.
- 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. Cover and 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
Storage: If you are storing the dough (before cooking), cover it or keep it in an airtight container in the fridge for up to 24 hours. If you are storing leftovers, also store them in an airtight container for up to 5 days.
Freezing: To freeze them, wrap them in plastic wrap first and then place them in an airtight container or plastic bag. They will stay in the freezer for up to 3 months.
To Reheat: You can reheat in the oven, air fryer, on the stove, or by microwaving in 30-second increments. I prefer the oven or air fryer because it helps crisp them up again. No need to thaw before cooking!
Can I make these burgers ahead of time? Yes, these are great for making in advance! You can make the dough up to 1 day in advance, and the burgers will keep all week in the fridge. This makes them a great option for a quick lunch protein.
Can I make these gluten-free? Yes, you can make these garbanzo burgers gluten-free by using all-purpose gluten-free flour or making your own oat flour. To make oat flour, blitz rolled oats or quick oats in a blender or food processor until they resemble flour!
Nutrition
Serving: 1burger patty | Calories: 207kcal | Carbohydrates: 39g | Protein: 8.3g | Fat: 2.3g | Saturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 703mg | Potassium: 290mg | Fiber: 6.7g | Sugar: 0.3g | Calcium: 64mg | Iron: 3mg
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!
Hi!
I love this recipe, but I’d like to make it a little firmer. Mine are a little soft and squish quite a bit during eating as a burger on a bun. Would adding brown rice or quinoa help? Maybe even an egg? If so how much would you recommend?
Last question, when it comes to the sun dried tomatoes I’ve been using the ones in a jar in oil. Would it be better to get the sun dried tomatoes in a packet without oil?
Thank you so much,
Brittany
Hi Brittany! The biggest culprit for soft burgers is usually excess moisture. Make sure your chickpeas are patted really dry, extend the chill time closer to the full 24 hours, and try blotting those oil-packed tomatoes well before adding them. If you’re not concerned about keeping them vegan, one egg would firm them up further too!