A hearty chickpea veggie burger packed with flavor and texture. Serve it on a bun with your favorite toppings, or enjoy the patty on its own with BBQ sauce for dipping. This satisfying meatless burger is easy to make and great for weeknight dinners or casual gatherings.
Ingredients
Most veggie burgers combine beans with grains to achieve both creaminess and texture. In this recipe, chickpeas are paired with farro for a hearty bite. If farro isn’t available, barley or brown rice are good substitutes.
To prevent a mushy patty, the recipe also includes crunchy elements like walnuts and shredded carrot. Finally, almond butter, BBQ sauce and seasonings add depth of flavor.
How to make the recipe
Veggie burgers come together quickly when you follow a few simple steps.
Make sure drained ingredients are as dry as possible. After rinsing chickpeas, pat them dry between paper towels or a clean cloth. Use pre-shredded carrots if possible, since they are typically drier than freshly shredded carrots; if you shred your own, squeeze out excess moisture with a clean towel.
Pulse the components in a food processor just enough to combine—you want some texture to remain. Over-processing will make the mixture too smooth.
You can bake these patties for more structure or pan-fry them for a softer, crispier exterior. Baking yields firmer burgers that hold together well.
Pro tips for success
Binders are essential to keep homemade vegan patties from falling apart. This recipe uses a flax “egg” and breadcrumbs for stability, and the almond butter also helps hold the mixture together.
A burger mold or press makes compact, even patties. If you don’t have one, any round mold or the lid of a jar works—place parchment over the mixture and press with the bottom of a glass to compact it.
Forming patties by hand is fine, but they will be more delicate than pressed patties.
How to serve
Top these burgers however you like. Classic toppings such as lettuce, tomato, pickles, and red onion work well. BBQ sauce pairs especially nicely with the flavors here, though ketchup and mustard are fine alternatives.
For a fresh twist try a fruit salsa as a topper. The combination of BBQ sauce and a bright salsa complements the savory patty beautifully.
More veggie burger recipes
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Spicy Bean Burgers
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BBQ Kidney Bean Kale Burger
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Vegan Mexican Burger
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Autumn Burger
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Chickpea Veggie Burger
Ingredients
- 1 tablespoon flaxmeal
- 3 tablespoons water
- 1 tablespoon olive oil
- ½ yellow onion diced
- 1 garlic clove minced
- 1 tablespoon chili powder
- 1 can (15.5 oz) chickpeas rinsed, drained, and dried well
- 1 ½ cups cooked farro use brown rice for a gluten free option
- ½ cup shredded carrots
- ½ cup raw walnuts
- 2 tablespoons raw almond butter
- 2 tablespoons BBQ sauce your favorite
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup breadcrumbs gluten free, if desired
- 6 burger buns
Toppings (optional, use what you like)
- lettuce
- tomatoes
- red onion
- BBQ sauce
Instructions
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Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
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Stir the flaxmeal and water together in a small bowl and set aside.
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Heat the oil in a small skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and chili powder and sauté for 1 minute.
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To the bowl of a food processor add the chickpeas, farro, carrots, walnuts, and sautéed onion mixture. Pulse a few times to combine.
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Add the almond butter, BBQ sauce, salt, pepper, flax mixture, and breadcrumbs. Pulse several times to combine, stopping to scrape down the sides as necessary. The mixture should be well mixed but still a bit chunky—do not purée completely. It should form a ball when pressed in your hand.
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Divide the mixture into 6 equal portions. Press each portion into a mold to compact. If you don’t have a mold, shape gently by hand—pressed patties will be firmer.
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Bake the burgers for 12 minutes, carefully flip them, and bake another 10 to 12 minutes. Spritzing with cooking spray before baking can help with browning but is optional. Alternatively, pan-fry on medium heat for 10 to 15 minutes per side, noting pan-fried patties are more delicate.
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Let the burgers rest 5 to 10 minutes after baking to firm up and help them hold together.
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Serve on buns with your choice of toppings.
Notes
Leftover cooked farro works well here; quick-cook farro can be ready in 10–15 minutes. If you can’t find farro, use barley or brown rice for a gluten-free option.
Store-bought shredded carrots are drier than freshly shredded, so they help prevent excess moisture. If you grate your own carrots, use the larger shred setting and squeeze out moisture before adding.
Nutrition facts apply to the patties only and do not include buns or toppings.
Nutrition
Nutrition values are estimates. Verify with your own data if needed.