Vegan Chickpea Patty Burgers are a meat-free dish made with just a few simple ingredients like chickpeas, carrots, and parsley. These easy burgers are plant-based and gluten-free!
This recipe was made in partnership with CatholicTV. All opinions are my own.
This year for Lent, CatholicTv asked me to dream up some simple and easy, yet flavorful recipes that can be enjoyed during the Fridays of Lent. These chickpea patty burgers fit the bill.
They're really easy to make. I used a food processor, but you don't even need any equipment.
The chickpea patty recipe is simple. Just a few ingredients and commons spices, all mixed up together.
And, most importantly, these gluten-free chickpea burgers are delicious!
My favorite trick for adding freshness is to use herbs. These burgers are baked or pan-cooked but they still feel light and fresh because parsley brings that crisp flavor.
Plus, when you load 'em up with your favorite burger toppings like lettuce, tomato, onion, pickles, maybe even some homemade mayo, they are totally customizable to your flavor preferences!
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Why I love these Chickpea Patty Burgers
- Dietary needs - these patties are vegan/plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- Real foods - no fake meat here! You get a healthy serving of veggies like carrots and onion and protein/fiber from the chickpeas
- Fresh flavor - who knew a baked burger could taste so fresh?! Using parsley in the patty really steps up the bright flavors
- Gluten Free Chickpea Burgers - many burger recipes call for breadcrumbs or flour, but this recipe uses quick oats, which are naturally gluten free. You can also make this recipe with breadcrumbs - choose a gluten-free panko style breadcrumb for best results.
- Meat-free option for Lent - these patties are a tasty main dish sans meat!
- Choose your cooking method - I recommend baking these vegan chickpea patties, but I also tested out pan cooking and air frying. Feel free to cook these burgers however you'd like!
- Uses canned chickpeas - I was previously under the impression that you could not have a delicious burger using canned chickpeas (my beet burger and green goddess burger recipes use dry chickpeas) but I WAS WRONG. It is totally possible to cook a not-mushy burger without having to pre-soak and cook your beans. Game changer!
Ingredient Notes & Substitutions
- Chickpeas: this recipe is made SO much easier with canned chickpeas. Make sure you drain and rinse the chickpeas before using them in this dish.
- Fresh Parsley: I know it's easier to use dried herbs, but let me tell you, fresh parsley makes all the difference in these patties. If you want, you could also throw in some fresh cilantro or dill
- Yellow Onion: you could also use a red onion
- Quick Oats or Gluten Free Panko Breadcrumbs: I use quick oats - I like them because they are really cheap, easily accessible, and naturally gluten-free. Breadcrumbs will also work fine - choose a panko style breadcrumb and buy gluten-free if necessary
- Grated Carrot: I used a fresh carrot that I thickly grated, but I designed this recipe to work with store-bought grated carrot too
- Garlic: even though we'll be blending or mashing the ingredients together, mince your garlic ahead of time to help cut down on the bite
- Dijon Mustard
- Salt & Pepper
- Baking Powder & Baking Soda: it may seem weird to add these baking ingredients, but they help create a nice light texture
- Cayenne: these patties aren't spicy - just a small amount of cayenne creates a deeper flavor
- To serve: vegan/gluten-free buns, lettuce, tomato, onion, pickles, ketchup, vegan mayo, etc.
How to make Vegan Chickpea Burgers
Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See below for alternate cooking methods.)
Step 2. Pulse all the ingredients in the food processor until the mixture comes together. If you don't have a food processor, use a potato masher to mash the chickpeas in a large bowl until they're mostly mashed (still with some chunks). Then, chop the parsley and stir in the remaining ingredients.
Step 3. Use a ½ cup measure to shape the mixture into eight large patties and arrange on the prepared baking sheet.
Step 4. Bake for 25 minutes.
Step 5. Serve burger-style with buns, lettuce tomato, onion, pickles, mayo, etc.
Pan Frying Instructions
I prefer baking because the patties hold together better and it's easier to ensure they are cooked through. But you can pan-fry these burgers too!
It's actually quicker!
To pan cook, heat a non-stick pan over medium heat. Cook the patties for 3-5 minutes per side, until golden.
You may need to cook the patties in two or three batches so they can be spaced evenly in the pan.
Air Fryer Instructions
These chickpea burgers cook up wonderfully in the air fryer too! Follow the instructions as written, then air fry at 375°F for 13-15 minutes.
Expert Tips & FAQ
These chickpea burgers are naturally gluten free - if you are celiac be sure to use certified gluten-free oats.
If you'd like to serve these burgers with a gluten-free bun, I recommend the Udis brand.
Or, grab a large piece of bibb lettuce and serve in a lettuce wrap.
Store these burgers in an air-tight container in the fridge. They will last up to a week.
To reheat, warm in the oven or air fryer at 350°F and heat for 5-6 minutes until warmed through. Or re-heat in the pan over medium heat for 2 minutes per side until warm.
Recipe Prayer
Thank you God for these burgers that fuel our bodies. Thank you for this food that honors You and your creation. Amen.
More Vegan Burger Recipes
Try these gluten free and vegan burger recipes next:
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