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Tasty Vegetarian Chickpea Burgers

These Vegetarian Chickpea Burgers are made from nutty chickpeas with fragrant spices, fresh herbs and zingy lemon and chilli. Loaded up with yoghurt, chutney and vegan mayo, they are so flavoursome and super tasty!

There are a few ingredients that are absolute ‘must-haves’ in my kitchen, and high on that list is a can of chickpeas. Incredibly versatile, they make a fabulously creamy hummus, give bulk and depth of flavour to a pilaf and make incredibly Tasty Chickpea Burgers!

SERIOUSLY?

Yes! There is something wonderful about the nutty flavour of chickpea that makes a really satisfying burger. Inspired by Middle Eastern cuisine and their truly delicious falafel wraps, this is a veggie burger just as good as a beef burger.

Wait a minute! You’re not Vegetarian are you?

No, I have to admit, I love a big juicy beef burger, but sometimes a veggie burger really hits the spot. These burgers are made from nutty chickpeas combined with fragrant spices, fresh herbs and zingy lemon and chilli. Loaded up with yoghurt, chutney and vegan mayo, they are so flavoursome and super tasty!

Vegan Mayo? What’s that all about?

Vegan Mayo? I hear you thinking. That’s right! While we have the chickpeas and the food processor out, there is no excuse for throwing away the amazingly useful brine from the chickpea tin. Known as Aquafaba, it’s a brilliant egg substitute and makes a delicious mayonnaise. Truly! I’ve added the recipe as a bonus below.

LovE this recipe? there’s more!

If plant based burgers are your thing, definitely give my Black Bean Burger recipe a go, they are almost enough to convert the committed carnivore in your life! A burger is always best with a home made bun, so if you’re a keen baker, give my Homemade Burger Buns a go!

Vegetarian Chickpea Burger

FREQUENTLY ASKED QUESTIONS

These burgers have egg in them. Can they be made fully vegan?

Yes, they can! Use 2-3 Tbsp of the chickpea brine (Aquafaba) in place of the egg. It’s not quite as sticky, so be gentle when turning them in the pan. Alternatively you could try making chia egg out of chia seeds. You need to mix 1 Tbsp of chia seeds with 2-3 Tbsp of water and allow to rest for 5 minutes. Use in place of the egg in the recipe!

I don’t have a food processor, can I still make Super Tasty Chickpea Burgers?

Yes!! You’ll need to put some muscle into it though! I’d suggest gently heating the chickpeas with a little bit of the brine, then mashing them well while still hot. You’ll need to make sure you cut all the ingredients nice and fine as chunky bits will make them fall apart.

I don’t have a food processor, can I still make Vegan Mayonnaise?

Yes, you can! It works just like the old fashioned way. Use a whisk to whip the aquafaba and lemon juice until they are light and foamy, then proceed as per the recipe, whisking all the time. I find using a heavy bowl set on a wet dishcloth to stop it slipping makes the job easier.

Can I freeze chickpea burgers?

Yes! I’d freeze them after cooking, then to reheat, wrap them in tinfoil and heat in a medium oven.

Do you have any other Veggie burger recipes?

I do! Try my seriously delicious Black Bean Veggie Burgers!


Burger buns for chickpea burgers
Chickpea Burger and vegan mayonnaise
Vegetarian Chickpea burger
Vegetarian Chickpea Burger
Vegetarian Chickpea Burger

Super Tasty Chickpea Burgers

Yield: 4 Burgers
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

I love a big juicy beef burger, but sometimes a veggie burger really hits the spot. These Vegetarian Chickpea Burgers are made from nutty chickpeas with fragrant spices, fresh herbs and zingy lemon and chilli. Loaded up with yoghurt, chutney and vegan mayo, they are so flavoursome and super tasty!

Ingredients

for the burger patties:

  • 400 g tin chickpeas, drained and liquid reserved
  • small bunch fresh parsley, leaves only
  • 2 spring onions, roughly chopped
  • 1 egg (or egg alternative, see FAQ'S)
  • 1 tsp sea salt
  • 75 g breadcrumbs
  • 1 tsp ground cumin
  • ½ tsp turmeric powder
  • ½-1 medium red chilli, very finely diced
  • zest of 1 lemon
  • freshly ground black pepper
  • 4 Tbsp neutral oil, for frying

to serve:

  • 4 burger buns
  • 2 Tbsp mango chutney
  • 2 Tbsp yoghurt
  • 1 red onion, halved and sliced
  • 2 tomatoes, sliced
  • lettuce leaves

optional:

  • vegan mayonnaise: see bonus recipe

Instructions

  1. MAKE THE BURGER PATTIES: Place the chickpeas, parsley, spring onions, egg and sea salt in the bowl of a food processor with the blade attachment fitted. Process on high until smooth. Scrape into a mixing bowl, add the breadcrumbs, cumin, turmeric, chilli, lemon zest and a good few grinds of black pepper, then stir until well mixed. Cover and allow to rest for 10 minutes.
  2. ROLL THE PATTIES: After 10 minutes, divide the mixture into four, then wet your hands and shape the mixture into patties. Cover with clingfilm and chill until needed.
  3. PREPARE THE FILLINGS: Meanwhile, prepare the fillings. Halve and toast the burger buns, stir together the mango chutney and yoghurt and slice vegetables. If making, prepare the vegan mayonnaise.
  4. COOK AND SERVE: To cook, heat 2 Tbsp oil in a large frying pan over medium heat, then cook the burgers for 4 minutes on each side, until golden brown. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1 burger
Amount Per Serving: Calories: 706Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 72mgSodium: 1483mgCarbohydrates: 84gFiber: 12gSugar: 18gProtein: 28g

Nutrition information is calculated automatically and isn’t always accurate.

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VEGAN MAYONNAISE

Can you really make mayonnaise without eggs? Yes, you can! Follow this super quick recipe to have egg-free mayonnaise in record time!

INGREDIENTS:

  • 3 Tbsp chickpea brine
  • juice of half a lemon, ca. 25ml
  • ½ tsp sea salt
  • 200 ml neutral oil, sunflower etc.
  • 1 Tbsp mustard
  • 1 small garlic clove, finely diced
  • freshly ground black pepper

METHOD:

  • Place the chickpea brine, lemon juice and salt in the bowl of a food processor with the blade attachment fitted. Process on high until the mixture is white and foamy. With the motor running, slowly drizzle in the oil. As the mixture begins to emulsify and thicken you will hear the sound of the mixer change. If after you have used all the oil and it is not thick enough, add up to 50 ml more oil.
  • Scrape into a small mixing bowl, stir through the mustard, garlic and pepper, taste and season as necessary, then cover with cling film and chill until needed. Keeps at least 1 week covered in the fridge.

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Jay Wadams

Jay Wadams is a cookbook author and food photographer. Jay is the author of two cookbooks: 'Tasty' (2017) and 'Simply Summer' (2019). Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 273

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