High Protein Chickpea Burger
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A hearty and nutritious high-protein vegan chickpea burger. Perfect for a healthy plant-based meal that is both filling and flavorful.
This vegan burger is proof that a plant-based patty can hold its own. We pack chickpeas, oats, and a punch of spices into a thick patty that sears crisp outside and stays tender in the middle, heavy on fiber and protein. It fills you up the way a good burger should, no meat required.
🥄 Ingredients
- 🫗 2 cups chickpeas (cooked and drained)
- 🫗 1/2 cup breadcrumbs or oat flour (for binding)
- 🫗 1/2 onion, finely diced
- 🫗 2 cloves garlic, minced
- 🫗 1 tsp smoked paprika
- 🫗 1 tsp ground cumin
- 🫗 Salt and pepper to taste
- 🫗 1 tbsp olive oil (for cooking)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Mash Chickpeas:** In a large bowl, mash the chickpeas with a fork or potato masher. Leave some texture for a better bite.
**Mix Ingredients:** Add the finely diced onion, minced garlic, breadcrumbs (or oat flour), and all spices to the bowl.
**Combine:** Mix thoroughly until a dough-like consistency is achieved. If the mixture is too dry, add a splash of water; if too wet, add more breadcrumbs.
**Form Patties:** Divide the mixture into 4 equal portions and shape them into firm, round patties.
**Cook:** Heat olive oil in a non-stick pan over medium heat. Cook the patties for 4–5 minutes on each side until a golden-brown crust forms.
**Serve:** Serve on a toasted bun with your favorite vegan toppings and sauces.
🎥 Video Tutorial
High Protein Chickpea Burger
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Over-processing: Do not use a food processor to turn the chickpeas into a puree. You want the burger to have a meaty texture, so keep it chunky.
- ✕
Heat Management: Keep the heat at medium. Cooking too fast will burn the outside while leaving the inside raw.
🔄 Variations
Mediterranean Twist: Add chopped sun-dried tomatoes and fresh basil to the mix.
Spicy Version: Fold in some finely diced jalapeños for an extra kick of heat.
🧊 Storage
- 📦
Patties can be stored in the refrigerator for up to 3 days. They also freeze very well; wrap them individually and freeze for up to 1 month.
💡 Chef Tips
Binding: For a higher protein content, use a combination of cooked quinoa and chickpeas.
Resting: Let the formed patties rest in the refrigerator for 20 minutes before cooking; this helps them hold their shape perfectly during the frying process.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →