Easy to make with canned chickpeas, oats, veggies, and seasonings, crispy baked vegan chickpea burgers are a tasty alternate to meat-based burgers. Combine the ingredients in a food processor, form into patties, then bake in the oven until golden brown. Enjoy them on buns with lettuce, tomatoes, and your favorite sauce.
When you're craving a vegan burger but want to skip the store-bought meat alternatives, these chickpea patties made with whole-food plant-based ingredients are the perfect choice.
And while many recipes for vegan chickpea burgers call for pan frying, baking them in the oven results in the perfect texture. They're lightly crispy on the outside and firm on the inside. No mushy burgers for you!
Try them on toasty buns or in lettuce wraps loaded with your favorite burger fixings like tomatoes, red onions, and vegan thousand island dressing. And serve them with a side of air fryer hand cut fries or crispy air fried potato wedges for a meal the whole family will enjoy.
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These were great. This is the first time that I ever made a veggie burger that had the consistency and firmness of a meat burger. I plan to make these again and experiment with different spices.
- Brett
Ingredients
- Chickpeas: Also known as garbanzo beans, you can use canned, or cook your own from dried. If you want to use dried beans, cook them in advance before making this recipe. You will need ½ cup of dried chickpeas which will yield approximately 1½ cups when cooked.
- Rolled oats: Also called old fashioned oats, choose certified gluten-free, if necessary.
- Tamari: Or soy sauce if you are not gluten-free.
- Italian seasoning: Or you can also use a combination of dried herbs such as oregano, basil, and/or thyme.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make baked chickpea burgers
- Create a "flax egg" by combining ground flax seeds (flaxseed meal) with water.
- Add the oats, chickpeas, garlic, red bell pepper, Dijon mustard, tamari, seasonings, and flax seed mixture to the bowl of a food processor.
- Process, scraping down the sides of the bowl as necessary, until combined. The mixture should be a little chunky rather than perfectly smooth.
- Divide the mixture into 4 parts, then use your hands to shape each part into a patty. (I find this easier if my hands are wet.) Place the patties on a sheet pan lined with parchment paper for easier cleanup. Lightly brush each patty on both sides with a little olive oil.
- Bake in the oven, flipping halfway though, until golden brown.
Serving suggestions
Vegan chickpea burgers can be eaten on their own or turned into a sandwich. Along with vegetables like lettuce, sliced tomatoes and onions, and refrigerator pickles, they are delicious topped with your favorite condiments like ketchup, mustard, or one of the following easy homemade sauces:
- Vegan thousand island
- Vegan cashew ranch
- Vegan yogurt sauce with garlic and herbs
- 4 ingredient easy guacamole
Or make a Hawaiian-style burger with homemade teriyaki sauce and pineapple rings. No matter how you serve them, these patties are versatile and satisfying.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Baked Vegan Chickpea Burgers
Equipment
- food processor
Ingredients
- 1 Tablespoon ground flax seeds
- 3 Tablespoons water
- ½ cup rolled oats, (old fashioned oats) gluten-free, if necessary
- 15 ounces chickpeas, (1½ cups) rinsed and drained
- 2 cloves garlic, minced
- ½ cup red bell pepper, chopped
- 1 Tablespoon Dijon mustard
- 1 Tablespoon tamari, (or substitute soy sauce if not gluten-free)
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
- 1 Tablespoon extra virgin olive oil, (for brushing the patties before baking)
Instructions
- Preheat the oven to 400°F/200°C.
- In a small bowl, combine the ground flax seeds and water. Stir together, then set aside.1 Tablespoon ground flax seeds, 3 Tablespoons water
- Add the oats, chickpeas, garlic, red bell pepper, Dijon mustard, tamari, Italian seasoning, and salt and pepper to the bowl of a food processor. Add the flax seed mixture.½ cup rolled oats, 15 ounces chickpeas, 2 cloves garlic, ½ cup red bell pepper, 1 Tablespoon Dijon mustard, 1 Tablespoon tamari, 1 teaspoon Italian seasoning, salt and pepper
- Process, scraping down the sides of the bowl, as necessary, until the a thick mixture is formed. You should still see some bits of the oats, chickpeas, and bell pepper.
- Divide the mixture into 4 equal parts. Use your hands to form each part into a patty. (You may find it easier to form the chickpea patties if your hands are wet.) Place the patties on a baking sheet lined with parchment paper for easier cleanup. Brush each side of the patties with the olive oil.1 Tablespoon extra virgin olive oil
- Bake for 35 to 40 minutes, flipping the patties over after 20 minutes, until they are golden brown and crispy on the outside.
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Notes
Nutrition
Nutritional information is an estimation.
Rene says
These were simple to make, and had great flavor. I subbed 1/4 tsp. each of basil, oregano, rosemary, sage, marjoram and garlic powder for the Italian Seasoning, as I loathe Thyme. I also used regular mustard rather than Dijon. They baked up perfectly, and although a touch dry by itself, I just dipped my patty into a little sugar-free ketchup, and it was delicious. My husband made a sandwich out of his with ketchup and dill pickles, and gave a thumbs up. Thanks for the great recipe; I will definitely make these again.
Amy Katz says
Fantastic, Rene! I'm so glad you both enjoyed them.
Nancy says
I have not made these yet but detest mustard. Is there something I could use besides mustard?
Amy Katz says
Yes, you can substitute something else with a similar texture, like ketchup or vegan mayo.
Suzy says
I may have made them too large, because while they held together nicely (even hubby said so!), they were a tad dry, and a little bland. I'm not sure what else to add - more Italian seasoning? I served on buns with a thin slice of onion and a small squirt of catsup. I'll definitely make them again and tweak it a bit. I almost added some vegan Parmesan cheese to the food processor. I think I will next time! 😉
Amy Katz says
Thanks for trying them, Suzy! Perhaps your Italian seasoning is past its prime? I would add more next time and see if you like the flavor better. And maybe some more salt.
Susan says
Quick & easy! So satisfying to all.
Amy Katz says
This is wonderful to hear, Susan!
Brett says
These were great. This is the first time that I ever made a veggie burger that had the consistency and firmness of a meat burger. I plan to make these again and experiment with different spices.
Amy Katz says
Thank you, Brett! I'm so happy you enjoyed the burgers.
joy says
Now I have two delicious chickpea burger recipes from you. They have become my most favorite burger recipes when I need my
comfort food moments. These are healthy and so tasty! Thank you Amy! These were yummy for lunch!
Amy Katz says
I'm so happy to hear this, Joy!
John says
Thank you again. So many great recipes that I rarely get out of the kitchen these days.
I will need to take a few days soon to tackle the housework!
Amy Katz says
Thanks so much, John!