|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 8g||29%|
|Total Sugars 6g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 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.
Click Play to See This Vegan Chickpea Veggie Burger Come Together
"If you’re looking for a good recipe to whip up from ingredients you have at home, I recommend these chickpea veggie burgers. I would suggest making four larger patties instead of six and using a binding agent of some sort, as I had a hard time keeping them from falling apart." —Victoria Heydt
2 cups canned chickpeas, plus chickpea liquid
1 stalk celery, diced small
1 small carrot, grated
1/2 medium 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
4 buns or large lettuce leaves
Lettuce, for topping, optional
Sliced red onion, for topping, optional
Sliced tomato, for topping, optional
Sliced avocado, for topping, optional
Condiments of choice, optional
Gather the ingredients.
Drain chickpeas and reserve 4 to 5 tablespoons of chickpea liquid.
Using a food processor, pulse 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.
Transfer mashed chickpeas to a large bowl. Add celery, carrot, onion, garlic powder, flour, salt, and pepper, then mash together until well combined.
Add some of the reserved chickpea liquid, 1 tablespoon at a time, until mixture can create a patty that holds together nicely.
Form 4 patties, place on a small baking sheet that's been lined with parchment paper, and put in freezer for a few minutes to help them firm up.
Heat oil in a skillet or lightly grease a grill pan.
Gently transfer 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.
Serve on buns or lettuce wraps with your choice of toppings and condiments and enjoy.
- 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.