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!
Servings: 5 burgers
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!)
Video
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!
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
