Easy Chickpea Burger Patties (No Egg!)

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Sep 10, 2025

5 from 11 ratings

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1 hour 30 minutes

Serves 5 burgers

36 Comments

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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!

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

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Three veggie burger patties topped with melted cheddar cheese are cooking in a nonstick skillet.

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!

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Easy Chickpea Burger Patties (No Egg!)

5 from 11 ratings

By: Sarah Bond

Prep: 1 15

Cook: 15

Total: 1 30

Servings: burgers

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
▢ 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

Storage: If you are storing the dough (before cooking), simply cover it or keep it in an airtight container for up to 24 hours in the fridge. 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 air-tight 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 blitzing them in the microwave in 30-second increments. The oven or air fryer is my preferred method because it helps get them crisp 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 protein at lunch.

Can I make these gluten-free? Yes, these garbanzo burgers can be make gluten free by either using an all-purpose gluten-free flour, or by 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!