This Chickpea Burger recipe is juicy, hearty, "meaty", and filled with flavors of the Mediterranean - sun dried tomatoes, hummus, and garlic.

These easy chickpea burgers are bursting at the seams with flavor thanks to some key mediterranean ingredients. And the real show stopper? How easy they are! Add everything to the food processor and let it work it's magic. Form into patties, bake and with only 15 minutes of hands-on time, you'll be enjoying a hearty, flavorful burger!
Reasons to love this recipe!
- A veggie burger you can really sink your teeth into!
- An incredible hearty texture that won't leave it squishing out the bun as you try take bites.
- This simple recipe skips sautéing the veggies unlike other veggie burgers saving valuable time! They'll cook as the veggie burger cooks anyway!
- It's vegan, gluten free, and healthy to boot.
Ingredients and Substitutions:
- Sun dried tomatoes - for best results use oil-packed sun dried tomatoes. Just be sure to drain them before using.
- Chickpeas - home cooked or store bought.
- Onion - yellow, red, or white onions all work. Shallots can too!
- Garlic
- Italian seasoning - in a pinch use equal parts dried basil, oregano, and parsley.
- Smoked paprika - or regular paprika.
- Salt and pepper
- Quick cooking oats - essential to achieve the proper texture. If you are out of quick oats, pulse rolled oats in the food until they are coarsely chopped. Use gluten free oats if needed
- Hummus - choose your favorite flavor!
- Toppings of choice - a few ideas below.
How to make a vegan Chickpea Burger:
Pulse the sun dried tomatoes: Add the sun dried tomatoes to your food processor and pulse 3-4 times until finely chopped.
Process in the rest of the ingredients: Add the remaining ingredients to the food processor and process until a chunky batter forms.
Chill: Transfer the mixture to a bowl, cover with plastic wrap, and place in the fridge four hours or overnight. This is optional, but helps create the best texture.
Form into patties and bake: Form the mixture into 4 patties. Bake until golden brown and delicious!
Leftovers?
Fridge: Store leftover chickpea burgers in the fridge for 5-7 days. Reheat in the oven or microwave.
Freezer: Individually wrap burgers and place in a lidded container. Freeze for up to 3 months. Cook from frozen, heating until thawed.
Why baking creates the best veggie burgers
Hands down, baking vs frying or grilling creates the best veggie burgers. The great flaw of most homemade veggie burgers is how long it takes to cook them to the center.
Often, pan seared or grilled veggie burgers always stay mushy in the center. Baking allows the center of the burgers to fully farm up without over cooking the exterior. You get a veggie burger with a golden crust that you can sink your teeth into!
What to serve with chickpea burgers
- Easy Crispy Veggie Tots
- Healthier Truffle Fries - baked not fried!
- Air Fryer Sweet Potato Fries
- Sweet Corn Potato Salad
- Grilled Vegetable Salad
More chickpea recipes to enjoy!
- Curry Chickpea Salad
- Chickpea Fries
- Easy Chickpea Patties
- 10 minute Dark Chocolate Hummus
- Grain Free Chickpea Granola
Mediterranean Chickpea Burger
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Entrees
- Method: Oven
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Chickpea Burger recipe is juicy, hearty, "meaty", and filled with flavors of the Mediterranean - sun dried tomatoes, hummus, and garlic.
Ingredients
- 1 cup oil packed sun dried tomatoes, drained
- 1 (15) oz. can chickpeas, drained and rinsed
- ½ onion, rough chopped
- 3 cloves garlic
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked paprika
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup quick oats, gluten free if needed
- ⅓ cup hummus
Instructions
Add the sun dried tomatoes to your food processor and pulse 3-4 times until finely chopped. Add the remaining ingredients and process until a chunky batter forms.
Transfer the mixture to a bowl, cover with plastic wrap, and place in the fridge for four hours or overnight. This is optional, but helps create the best texture.
Preheat the oven to 425 degrees. Line a sheet pan with parchment paper and mist with cooking spray. Form the mixture into 4 patties, place on the baking sheet and mist the tops with cooking spray. Bake for 20 minutes, flip, and bake for another 15-20 minutes until golden. Let cool for 10 minutes before serving.
Notes
Chickpeas: or use 1 ½ cups home cooked chickpeas.
Nutrition
- Serving Size: 1 burger
- Calories: 260
- Sugar: 1g
- Sodium: 1296mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: sun dried tomato, hummus, Italian seasoning, garlic, paprika, baked, healthy, vegan, vegetarian, gluten free,
Super good flavor all around, love it! I might swap the oats for cooked quinoa to improve the texture since it was still a tad squishy even following all the steps. But it really didn’t matter, it was delicious! Even the sauce! Added a touch of balsamic, but very yum, thank you!
★★★★★
Can you freeze these?
Hi Chelsea! Absolutely! Individually wrap and freeze cooked patties for up to 3 months. Reheat in a 350 degree oven or microwave until warmed through.