Chickpea Burgers Recipe | Vegetarian Times Skip to main content

Chickpea Burgers

This Mediterranean-inspired burger can be served in a pita pocket or on a bun with tahini, chopped tomatoes and cucumbers, yogurt, shredded cabbage, tomatoes and sweet onion rings.



Ingredient Line: 
2 large egg whites or ¼ cup dry bread crumbs
Ingredient Line: 
½ cup or more sesame seeds
Ingredient Line: 
½ tsp. curry powder
Ingredient Line: 
1 Tbs. canola oil
Ingredient Line: 
2 green onions, finely chopped
Ingredient Line: 
¾ cup finely chopped white or cremini mushrooms
Ingredient Line: 
3 large cloves garlic, minced
Ingredient Line: 
1 cup cooked or canned chickpeas, drained and ½ cup liquid reserved
Ingredient Line: 
⅓ cup sunflower seeds


In medium skillet, heat oil over medium heat. Add green onions and mushrooms and cook, stirring often, until soft, about 5 minutes. Remove from heat.

In food processor or blender, combine garlic, chickpeas and reserved chickpea liquid and process until smooth. Transfer to large bowl and combine with mushroom mixture. In food processor or blender, process sunflower seeds to make a coarse meal. Add to chickpea mixture along with curry powder; mix well. Stir in egg whites or bread crumbs (mixture will be soft).

On a large baking sheet, make 8 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.

Grill patties on a well-oiled vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side until browned. Serve right away.

Nutrition Information: 

4 g
Total Fat: 
4 g
Saturated Fat: 
1 g
9 g
103 mg
2 g
8 Servings

Comments on this Recipe

Vegetarian burgers

Fairly easy, good texture. I like that it also uses sunflower seeds (I used pumpkin) to add protein. I used only 1/3 cup of water because it seemed like it would be too watery with 1/2 cup. Needs more spices in my book, like cumin, cayenne, salt, and pepper.

This turned out to be a watery, sloppy mess that I couldn't even grill

....with regards to my previous comment - this is obviously because I used too much chickpea liquid - keep this to a minimum for blending - 1/3 of a cup should do it

The recipe calls for egg whites OR bread crumbs. Has anyone tried both ways or knows if one works better than the other? I would imagine the egg whites hold better, but if I can get away without using eggs I'd prefer that.