Chickpea Veggie Burgers

Garbanzo Veggie Burger ~ possibly the best veggie burger in the world! ~
Chickpea Veggie Burgers are easy to make and just as tasty as regular burgers, only a whole lot healthier! ~

I swear, a simple, satisfying meatless burger has the power to change the world, and these delicious Chickpea Veggie Burgers are contenders, for sure — they’re just as tasty as beef, but so much better for you!

Garbanzo Veggie Burger ~ possibly the best veggie burger in the world! ~

I have nothing against eating beef occasionally,

but if we could replace even a fraction of the beef burgers we all consume with a healthy, sustainable, veggie version, what a difference it could make not only to our own well being, but the well being of the planet as a whole. I eat and make veggie burgers often, and lately I’ve come full circle from some of my earlier recipes. Those recipes were great, but a little bit more, let’s just say, complex. In my quest for that perfect meatless burger I’ve tried just about everything and I’ve come to the conclusion that simple is best. For one thing, if we’re going to eat veggie burgers on a regular basis we want the process to be streamlined and convenient, otherwise most of us just won’t bother.

Making quick, easy, and healthy Garbanzo Veggie Burgers for the best 30-minute meal around! ~

When I say I’ve come full circle, I really mean it,

this burger is based on the very first one I learned to make back in college when I was cooking at Hal’s Restaurant, in Hanover, NH. Hal’s was a student hangout tucked away down a little alley, and they served up the best simple vegetarian food to dirt poor and very hungry, students. While I worked there I learned to make fluffy whole wheat pancakes, home grown sprouts and yogurt, paper thin cheese omelettes, and soy burgers that I dream about to this day. These chickpea veggie burgers follow that same recipe, except that I’ve used garbanzos in place of soybeans. You can use the soybeans for sure, if you can find them.

Garbanzo Veggie Burgers are easy to make, and you can freeze them, too! ~

These burgers are made from chickpeas that have been blitzed in a food processor with a few seasonings and a little whole wheat flour to bind it everything together. I think the resulting texture is perfect.

TIP: There are 2 methods for cooking dried chickpeas. You can soak the beans overnight in water, or you can bring them to a boil, boil for a few minutes, then turn off the heat and let them quick soak for about an hour. Then drain, add fresh water, and cook until tender. I like to add seasonings to the water so the beans absorb flavor while they cook. Go ahead and salt the cooking water, it’s a myth that it toughens beans.

Chickpea Veggie Burger patties ready to cook or freeze ~

This recipe makes 6 burgers, but feel free to double or triple it so you can keep a batch in the freezer.

TIP:  An inexpensive tortilla press makes perfectly round, flat, uniform burgers in an instant. Just place a ball of bean mixture on the plate and press down — they’ll look so professional! You can use a heavy skillet to get a similar effect if you don’t have a press, and little sheets of waxed paper help keep the burgers from sticking.

Special Sauce for Chickpea Veggie Burgers ~

I always concoct some sort of special sauce for my burgers, it adds extra flavor and makes such a difference. It can be as simple as whisking mayo with some chipotle chili powder.

TIP: Thin is best, and to get a nice crispy crust make sure to cook the burgers in a little butter on a hot grill. Flip them gently, they can be fragile.

Chickpea Veggie Burgers are simple to make, and you can keep a big stack of them in the freezer for healthy eating any time! ~

TIP: A great veggie burger is only as good as its accompaniments. A fluffy bun, (not too big or thick!) a piece of your favorite cheese, a slice of ripe tomato, a handful of fresh sprouts, and of course a fabulous mayo or sauce are essential!

What to serve with chickpea veggie burgers ~

3.21 from 54 votes

Chickpea Veggie Burgers

I swear, a simple, satisfying meatless burger has the power to change the world, and these delicious Chickpea Veggie Burgers are contenders, for sure --- they're just as tasty as beef, but so much better for you!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 burgers
Author Sue Moran


  • 1 heaping cup dried chickpeas
  • 2 bay leaves
  • 1 tsp cumin powder
  • 1 tsp onion salt
  • 1 tsp garlic powder
  • 1 tsp dried rosemary or thyme
  • 1 tsp black pepper
  • 3 Tbsp tomato paste sauce, or ketchup (I used spicy ketchup)
  • about 1/2 cup whole wheat flour or whole wheat pastry flour


  • Rinse the beans and soak them in cold water overnight. Drain and put in a large pan with cold water to cover by several inches. Add bay leaves, cumin powder, onion salt, garlic powder, rosemary or thyme, and pepper. Bring to a boil and cook until the beans are tender.
  • Drain the beans, (you should have about 3 cups) remove the bay leaves, and put them in the bowl of a food processor. Pulse about 15-20 times.
  • Add in the ketchup and flour and run the machine until the mixture is combined and holds together when you press it between your fingers. It will be crumbly.
  • Measure out 1/2 cup scoops of the bean mixture, compressing it so it holds together, and flatten with a tortilla press into thin 5-inch patties. You will get six burgers.
  • Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
  • Cook the burgers on a hot grill in a little melted butter until crisp and golden on each side. Flip them gently as they are fragile.
  • Serve on buns with mayo, cheese, onion, tomato, and sprouts.

notes and variations

  • I like to use dried beans because I think they give the best texture, and I haven't tried this recipe with canned.  If you decide to try, drain and rinse them well to remove the canned flavor.  You will need 3 cups for the above recipe.  You might need more flour as the canned beans may be moister.
  • I sometimes add the spices to the cooking water, and other times I add the spices directly to the cooked beans, it's your choice.  I liked the results either way.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

don’t forget to pin these healthy chickpea veggie burgers!

chickpea veggie burger pin


used to make Chickpea Veggie Burgers (the photos are clickable)

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    Please rate this recipe!

  • Reply
    Carol Dayton
    May 17, 2021 at 5:38 pm

    Hi Sue,
    My husband and I are both fans of yours and your delicious healthy recipes! We saw a segment on Nightline years ago, talking about the “5 Blue Zones in the World”, and focused on Ikaria, Greece. with a chef who cooked the healthy Greek Recipes at “Thea’s Kitchen”. Learning about the Mediterranean diet first hand was life changing. People in the Blue zones live commonly to 125 years old, in healthy lives. Your meat free and healthy recipes are so delicious and help those of us trying to live a longer, healthier life.”You Can Change Your Stars!”. Thanks for your wonderful blog and recipes!!!!Carol

    • Reply
      Sue Moran
      May 17, 2021 at 6:00 pm

      I saw that segment too and loved it Carol ~ happy eating and may we all live past 100 😉

  • Reply
    Mary Anne Bonafair
    May 5, 2021 at 1:43 pm

    5 stars
    These were delicious. I used Melissa’s cooked AND peeled chickpeas, vacuum packed and very little to no liquid.. Usually in the produce aisle.

    • Reply
      Sue Moran
      May 5, 2021 at 3:25 pm

      I’m glad you liked them Mary Ann, I’ve got a brand new veggie burger posting soon, so keep an eye out!

  • Reply
    April 6, 2020 at 4:11 pm

    5 stars
    These were amazing; enjoyed by all 5 in my family! I used canned chick peas and a Tupperware burger press to prep them last night and cooked them tonight in a cast iron fry pan. WOW delish!!! Will be making them again and again? Thanks very much!!

  • Reply
    August 9, 2019 at 10:05 am

    5 stars
    This recipe was amazing!! So cheap as well with everything being a store cupboard staple in my house, I used canned chickpeas and worked just as well. Super quick to make (don’t have a food processor so just mashed well with a potato masher) Had one and froze the others for other meals. Will be making again in the future.

    • Reply
      August 9, 2019 at 10:28 am

      I’m so glad you liked these Natlia, I always have a stack in my freezer. Thanks for the info on the canned beans 🙂

  • Reply
    July 5, 2019 at 10:36 am

    Could I use oat bran instead of the wheat? How much? Trying to improve my cholesterol scores. I also thought of using avocado oil instead of butter?

    • Reply
      July 5, 2019 at 10:56 am

      I think your substitutions should work well, but you might consider oat flour instead of the oat bran, I just think it might bind the burgers together better, they’re quite loose and need that to hold together.

  • Reply
    Nancy Shaw
    May 22, 2019 at 12:44 pm

    Hi Sue! Thanks for the well researched piece on Veggie Burgers. It seems I have tried most of the brands and cooked many homemade versions myself and have never really found the one I loved that wasn’t labor intensive. So I am very excited to try yours. Almost as important as the veggie pattie are the accompaniments as you mentioned. I love the traditional hamburger pickles, sauce, lettuce and tomatoes. Do you know the kind of small round pickles that are traditionally used? Thanks again!

    • Reply
      May 22, 2019 at 12:54 pm

      Hey Nancy ~ I hear you about homemade veggie burgers being labor intenseve…the way I try to deal with that is to make a large batch and freeze the patties, they do great in the freezer and then I’m set for weeks.
      And yes to the fixings, they make all the difference. The small pickles on most fast food burgers are sliced dills, I think.

  • Reply
    October 17, 2017 at 7:03 pm

    5 stars
    I just made this recipe and these are AMAZING!!! They have a meaty quality and are super satisfying. I was trying to replicate a burger I had at a restaurant and this was the ticket. Thank you so much!! Delicious!

    • Reply
      October 17, 2017 at 7:08 pm

      This recipe is near and dear to my heart, Sherri, so I’m trilled to hear it!

  • Reply
    June 20, 2017 at 11:29 pm

    5 stars
    I love the recipe..i tried making it though it did not come out exactly like yours..but i loved it

  • Reply
    February 13, 2017 at 3:26 pm

    5 stars
    Wow! Who knew such a simple veggie burger recipe could be soooo delicious?! I used canned chickpeas i had sitting in the fridge (only had 2 cups so modified a little) and these wete sooo delicious! This will definitely become my go to veg burger recipe, as i know ill always have everything on hand for it. I put mine with a piece of chao vegan cheese, tahini dressing, some arugula, and some tomatoes.

    I shared this with all my friends and family and will continue to do so! Took me 5 minutes start to finished! I. Am. In. Love!

    • Reply
      February 13, 2017 at 6:15 pm

      I can’t tell you how happy it makes me to hear this Kelsey ~ I’m a big believer in veggie burgers, and I’m thrilled that you liked this one!

  • Reply
    January 9, 2017 at 11:59 am

    Sorry – just read your notes section and you answered my question 🙂

    • Reply
      January 9, 2017 at 12:06 pm

      No problem Melissa! I hope you like these, we love ’em 🙂

  • Reply
    January 9, 2017 at 11:58 am

    Hi there! Just found your site on Pinterest this afternoon and I already made your ginger cookies – delish! I am wondering if I could just used canned chickpeas – rinsed and drained for this recipe? Thank you!

    • Reply
      May 1, 2020 at 2:04 pm

      Yes, you can, Melissa, other readers have done so with success.

  • Reply
    October 9, 2016 at 1:11 pm

    I wonder if chick pea flour would work as well. We Italians make something called panelles which is chick pea flour mixed with water and turned into a polenta. The mixture is molded into patties and fried. They are delicious

    • Reply
      October 9, 2016 at 1:44 pm

      I’m sure it would work, but the texture would be smoother, and possibly a little ‘mushier’, maybe? Let us know if you try that Joe.

  • Reply
    September 3, 2016 at 8:08 am

    Hello! Your chickpes burger recipe looks amazing! We would like to try a gluten free version-reould replacing it with rice flour work ? Any other possibilities? Thank you.

    • Reply
      September 3, 2016 at 2:29 pm

      That should work fine, Naheed.

  • Reply
    Laura | Tutti Dolci
    August 20, 2016 at 10:58 pm

    Now this is my kind of burger! Can’t wait to try these on homemade buns!

    • Reply
      August 21, 2016 at 8:20 am

      I was going to make homemade buns, but got tired and just bought some :/ I think whole wheat would be amazing!

  • Reply
    Robyn @ Simply Fresh Dinners
    August 20, 2016 at 2:46 pm

    I’m with you, Sue, beef is great but in moderation. I love a simple veggie burger because you’re right, we get a little crazy with the ingredients sometimes. I’m going to finally open my Instant Pot because I have some dried chickpeas and apparently it only takes minutes in there. I’ve developed a fear of this thing though and I’m convinced I will set off all the smoke detectors in the house….and neighbourhood!

    We’re having a Labour Day weekend bash and these are going on the menu for the vegetarians. Love it!

  • Reply
    August 19, 2016 at 12:26 pm

    5 stars
    I just made these for lunch. I tried my tortilla press to flatten them, but I ended up with it being thick on one side and way too thin on the other. I imagine there are adjustable presses to even out thickness, but mine isn’t, so the two plates are only parallel when they are less than 1/8″ apart (tortilla thickness). But besides correcting for that step, I LOVED the recipe, and my husband has eaten his share PLUS all the broken pieces and crumbs! We’ll definitely be having these again often!

    • Reply
      August 19, 2016 at 2:17 pm

      I will edit the post to talk about that, I rotate the burger after each gentle press to even it out! Sorry I didn’t mention that upfront, Renate, but I’m glad you liked them!

  • Reply
    Katherine | Omnivore's Cookbook
    August 18, 2016 at 7:20 am

    Chickpeas are such a great idea Sue. And your sauces definitely sealed the deal on these guilt free burgers! Would love a couple!

  • Reply
    Karen @ Seasonal Cravings
    August 17, 2016 at 3:13 pm

    I love, love chickpeas but have never used them to make a veggie burger. These look totally doable!

    • Reply
      August 17, 2016 at 8:55 pm

      Thanks Karen, this is a very straightforward recipe, compared to other veggie burgers, and I think that’s the reason for its success. Hope you like it!

  • Reply
    August 17, 2016 at 1:23 pm

    I love this! I used to make bean burgers all the time pre-kids, but my husband got tired of them. I’ll have to try again now with your recipe and hopefully the kids will eat them too, they love chickpeas!

  • Reply
    Jules @ WolfItDown
    August 17, 2016 at 1:12 pm

    Sue, this looks and sounds wonderful! You are absolutely right – most times when I try my hands on a complex recipe – I tend to fail, and then, I might whip up something that sounds so simple I worry if it is actually going to taste of anything, and it ends up blowing my mind!
    I really like this recipe, and I bet the rosemary really shines through here, lending the burger that savioury, homely flavour 🙂 x

  • Reply
    Marsha | Marsha's Baking Addiction
    August 17, 2016 at 12:29 pm

    These burgers look absolutely perfect and delicious!

  • Reply
    maria @closetohome
    August 17, 2016 at 11:52 am

    What a great vegetarian option for late summer bbqs.

  • Reply
    Annemarie @ justalittlebitofbacon
    August 17, 2016 at 10:45 am

    I think simple is often best and these chickpea burgers look like they prove the point! How long would you say they keep in the fridge? I think they would be great to fry up fresh for lunch over a few days.

    • Reply
      August 17, 2016 at 10:58 am

      They’d keep well wrapped about a week, I’d guess. Longer than that you’d want to freeze them.

  • Reply
    August 17, 2016 at 10:40 am

    I love that you thought of spicy ketchup. I thought spicy mayo when I saw the pic. Think that would be great with this burger. It looks amazing

    • Reply
      August 17, 2016 at 10:59 am

      Spicy ketchup is my new obsession!

  • Reply
    peter @Feed Your Soul Too
    August 17, 2016 at 10:18 am

    I am always looking for veggie burger ideas. This is simple but the mayo spread really kicks it up.

    • Reply
      August 17, 2016 at 11:00 am

      Just like with fast food burgers, it’s all about the sauce 😉

  • Reply
    John/Kitchen Riffs
    August 17, 2016 at 7:50 am

    What a great looking burger! Love chickpeas, and this is a great way to use them. Very creative — thanks!

  • Reply
    Sue LaBenne
    August 17, 2016 at 7:21 am

    These look SO good — but I’m a bit confused…. in the recipe you say to add the seasonings to the cooking water, but then in the picture it looks like you’ve added them to the chickpeas AFTER draining, when they’re in the food processor?? Or am I just reading the instructions incorrectly?

    • Reply
      August 17, 2016 at 7:27 am

      Good eye! I actually make them both ways, so I added that to the notes. Sometimes I cook the beans with the spices (the beans absorb a lot of flavor) and other times I add them directly to the cooked beans as I process them, it’s your choice.

      • Reply
        Sue LaBenne
        August 17, 2016 at 10:19 am

        Thanks! The photo looks nice with the spices sitting on top of the chickpeas — your blog is one of the most beautifully-photographed ones that I follow!

  • Reply
    Chris Scheuer
    August 17, 2016 at 6:57 am

    It sounds like your days at Hal’s were a wonderful foundation for a fabulous cook. I honestly have never been a huge veggie burger fan but that may be about to change. These sound/look fantastic. I love your simple sauce idea too! I can never wait to see what you’ll come up with next, I’m thinking I’d love to be a mouse living under your table.

    • Reply
      August 17, 2016 at 7:20 am

      Veggie burgers as you get them in restaurants tend to be mushy, and unappealing, but try these Chris, they’re crispy on the outside, and not too thick, so they’re not mushy.

  • Reply
    August 17, 2016 at 6:56 am

    Loving these chickpea burgers Sue. I bet my husband would too which is a big deal. Thanks!

  • Reply
    [email protected]'s Recipes
    August 17, 2016 at 6:30 am

    This looks awesome, Sue. I love the sprouts in there.

  • Reply
    Tricia @ Saving room for dessert
    August 17, 2016 at 4:34 am

    I am always looking for the best veggie burger so thanks so much for sharing this recipe! I have to look into the press too – that would be so handy for many things. I need a slice of onion on mine along with your beautiful sprouts. Did you grow your own?

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