Chickpea Burger

"This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by MoreSpicePlease photo by MoreSpicePlease
photo by Karolina C. photo by Karolina C.
photo by Angela L. photo by Angela L.
photo by Keith A. photo by Keith A.
Ready In:




  • Peel the carrots, grate them coarsely and set them aside.
  • Peel and roughly chop the garlic.
  • Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
  • Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2–3 minutes on each side, until golden, then drain on kitchen paper.
  • Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
  • Serve with slices of tomato and red onions and mayonnaise.

Questions & Replies

  1. How long can this be kept in the fridge?
  2. How much salt and pepper should I add?
  3. do you think I could mash these up with a fork? I do not have a food processor? I did it with black bean burgers last week but not sure if it would work with chickpeas
  4. Can I freeze these?
  5. I over-processed! I can't form a patty, as the mixture is too "goopy." I've added another egg and some more flour, but I'm not making progress. Anything I can do to save this, or do I need to start over?


  1. My daughter has celiac disease so, I use two tablespoons of cornstarch non-GMO in place of flour. Also just increase the spices a bit and not served on a bun. Served in lettuce wraps. Thanks for a nice change from the frozen store stuff. (Oh, when you drain your chickpeas, toast them in the oven before you grind them up.)
  2. This recipe is yummy. I must admit, I eyeballed the quantities and had leftover chick peas so I just did the burger for one. But the proportions appeared to work, and the burger was done just right. I love the spice combinations, but I did sub purple onion for the garlic.<br/><br/>I did another modification too for vegan and gluten free. Chick pea flour in place of regular flour. I actually prefer this to regular wheat flours- somehow it makes it crispier. I used some EVOO and water in place of the egg. <br/><br/>If you want, on the side you could do yogurt with mint. Genius! So yummy. I'll be glowing all day it was so good.
  3. This is easy and tasty, but mine tried to fall apart, too. I think it's because the carrots give so much liquid. So I would make them by stirring in some oats rather than blending in flour to help bind them. When I cook the other half of what I made recently, I think I will drop the patties into some breadcrumbs and then be sure to start the cooking on high heat to make a good 'skin' on the bottom. Still, the flavor and nutrition are great. I served these under sauteed onions with a bit of cheese, plus some flavored ketchup (added curry, onion, and garlic powders with some pepper and coriander), along with some cous cous rather than as sandwiches.
  4. This is really great! I added 2 cloves of garlic, we like a lot of garlic. I also topped it with some smoked cheddar. Delicious!
  5. Best chickpea burger recipe I've come across. Used it all this past summer for BBQs. Even the meat eaters gave it high marks. Did use a little less carrot than what the posted recipe calls for though. Thank you for posting!


  1. Wow! This recipe is like a beautiful marriage between Falafel and Hummus! It was easy and delicious. Since we love garlic, I doubled the amount and I used ground hand rolled oats in place of the flour. I also dusted the patties with a little of the oat flour before frying. It gave the burger a nice crispy bite.<br/><br/>Thanks for a simple, yet amazing recipe. You have inspired me to experiment with other beans and spices to create Mexican, Italian, and who-knows-what other ethnic flavors!!
  2. I added1/2 cup of chopped mushrooms 1 1/2teaspoon montreal steak season 1 1/2 teaspoon poultry seasoning I substituted 2 tablespoon of ground flaxseed plus 6 tablespoon of water mixed before adding to mixture to substitute egg I also use aquafaba (chickpea juice from the can) My sister loved it!
  3. Added a Tbs. each of chopped fresh parsley and cilantro.
  4. Top this with sriracha mayo: 1/2 cup mayo, 1 mashed garlic clove, a squirt of lemon juice, salt, and sriracha to taste. Also tastes good with some melted cheese on top.
  5. I didn't have the spices in this recipe, so I just used some salt, pepper and a little blackened seasoning. Was still great!


I really enjoy cooking and discovering recipes and original flavours in foods. Apart from a few classics, I take great pleasure searching for new ideas and recipes on the net. Having been part of the health food industry for many years, my recipes tend to reflect that healthy feel. Hope you enjoy the few recipes I’ve posted yet! <img src="">
View Full Profile

Find More Recipes