Vegan Chickpea Veggie Burgers

Vegan chickpea veggie burger recipe

The Spruce / Emily Tidwell

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings

Many veggie burger recipes include black beans as the main ingredient, but this version combines chickpeas, also known as garbanzo beans, with some vegetables to make a vegan burger with a slightly different taste. The chickpeas are mashed together with celery, carrot, and onion. The mixture is bound together with flour instead of eggs, making this easy homemade veggie burger both vegetarian and vegan, and full of protein.

The patties are placed in the freezer for a few minutes to firm up, helping them from falling apart while they're cooked. This recipe calls for either pan-frying or using a stovetop grill, eliminating any worry of the burger falling apart through the grates of an outdoor grill. Serve on your choice of bun (or lettuce leaves) with your favorite toppings and condiments.


  • 2 cups canned chickpeas (plus chickpea liquid)
  • 1 stalk celery (diced small)
  • 1 small carrot (grated)
  • 1/2 onion (minced)
  • 1 1/2 teaspoons garlic powder
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt (or more to taste)
  • 1/2 teaspoon ground pepper (or more to taste)
  • 2 to 3 tablespoons vegetable oil (for frying)
  • For Serving:
  • 4 buns or large lettuce leaves
  • Toppings (such as lettuce, sliced red onion, sliced tomato, sliced avocado)
  • Condiments of choice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chickpea burger
    The Spruce / Emily Tidwell
  2. Drain the chickpeas and reserve 4 to 5 tablespoons of the chickpea liquid.

    Drain chickpeas
    The Spruce / Emily Tidwell
  3. Using a food processor, pulse the chickpeas 3 to 4 times. (Do not pulse for longer as you have the potential of making hummus instead of burgers.) The chickpeas should be crumbly but not mush.

    Blend chickpeas
    The Spruce / Emily Tidwell
  4. Transfer the mashed chickpeas to a large bowl. Add the celery, carrot, onion, garlic powder, flour, salt, and pepper, then mash together until well combined.

    Mash celery, carrot, onion
    The Spruce / Emily Tidwell
  5. Add in some of the reserved chickpea liquid, 1 tablespoon at a time, until the mixture can create a patty that holds together nicely.

    Form patty
    The Spruce / Emily Tidwell 
  6. Form 4 patties, place them on a small baking sheet that's been lined with parchment paper, and put in the freezer for a few minutes to help them firm up.

    Formed patties on parchment-lined baking sheet
    The Spruce / Emily Tidwell
  7. Heat the oil in a skillet or lightly grease a grill pan.

  8. Gently transfer the patties to the pan and cook for 3 to 4 minutes on each side, until golden. Be careful as you flip them since the burgers are delicate.

    Grill patty
    The Spruce / Emily Tidwell
  9. Serve on buns or lettuce wraps with your choice of toppings and condiments and enjoy.

    Vegan chickpea burger on a bun with tomato, lettuce and avocado
    The Spruce / Emily Tidwell


  • Make sure your grill or skillet is well heated before you add the chickpea patties as this will help prevent them from sticking to the pan.
  • If you don't have a food processor, you can mash the chickpeas by hand using either a fork or a potato masher. It's a bit more labor intensive and takes time but will still yield a nice veggie burger.
  • If you need a gluten-free veggie burger recipe, kidney bean and mushroom veggie burgers use oats and eggs as a binder instead of the usual flour or breadcrumbs.

How to Freeze Veggie Burgers

These chickpea vegan burgers can be frozen to enjoy at a later date. Whether you freeze before or after cooking, the patties should first be flash-frozen in a single layer on a baking sheet; this may take three hours. Once completely frozen, they can be transferred to a zip-top bag and stored in the freezer for up to three months.