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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!
Are the sundried tomatoes in oil or not…
Yes! 🙂
Congratulations, 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!
I’m so happy to hear you loved it, Suzy! 😀
If freezing, do they need cooking first (as implied by the directions being to reheat) or can I freeze them raw? If so, can they still be cooked from frozen?
With thanks
You can freeze them raw as well! 🙂
Can you use an immersion blender as opposed to a food processor?
That may make the dough a bit to homogenous (whereas the food processor turns it into a course crumb texture). If it’s what you have though, it could work! Just aim to blend it as minimally as you can.
My immersion blender has a food processor attachment I believe so I’ll try that. I’m making these this weekend! Can’t wait!!
Do you put the whole garlic cloves in the food processor? I’m making these tonight
Yes, throw them in whole! Happy cooking 🙂
I ended up slicing them up a bit but I thoroughly enjoyed these!! Will post pics on fb and tag you
Loved! Almost ate 2 burgers myself!! Will make again
I’m so happy to hear it, Amy! 😀
Hi Sarah
Love your chickpea burger recipe. I turned it into a meal not a burger by using your mustard shallot sauce. They were really tasty. Thanks merrin
I’m so happy to hear it, Merrin! Enjoy!
Hi Sarah, these were absolutely delicious and easy. I do have 1 question though, is there something I can replace the sun-dried tomatoes with (I love it but my husband hates sun-dried tomatoes) I was hoping to keep the recipe the same with subbing something for a less Italian inspired flavor, any suggestions? Thank you!
So glad you loved them! For a less Italian-inspired flavor, you can swap the sun-dried tomatoes with tomato paste for richness or fire-roasted red peppers for a sweeter, smokier vibe—both work great without overpowering the dish.
Hello Sarah –
Thanks for the recipe. We haven’t tried it yet, but we are going to soon. First i would like to know if the sun dried tomatoes are dry or are they in oil base, or which ones do you want us to use?
Thank you so much!
Oil-based! 🙂
Hi,
I was wondering if you rinse the chickpeas after draining?
You can, but it’s not required!