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Crispy Chickpea Burger Patties

Crispy Chickpea Burger Patties

The best crispy chickpea burger patties ever!!  I swear!  The inspiration for this recipe came from a vegan cooking class that I took in Lima, Peru.  The chef taught us three different techniques to use to make vegan burgers and they were all great, but no doubt this one was my favorite.

The outside of the burger gets nice and crunchy thanks to panko breadcrumbs while the inside stays moist and full of flavor.  I made a few adjustments to the original recipe, adding in some veggies and changing a bit of the cooking technique to fit how I choose to eat.  Overall, I think all my changes worked well.

Perfect for meal prep

Chickpea burger patties are shaped into 3 oz patties and placed on a baking sheet.Ok so I can’t lie and say you can whip up a batch of these crispy chickpea burger patties in less than 30 minutes on a weeknight.  They do take some time to mix, cook and coat with the breading.  But if you set aside an hour or so on the weekend, you could knock out an entire batch of them and freeze them to use during the week.

Preparing the actual burger patty is not too time consuming unless you are cooking chickpeas from scratch.  In the recipe I use a food processor in the recipe to speed up the process.  But if you don’t have a food processor you can still make these no problem.  However, you may need to spend a bit more time working the mixture to get it to combine well so that the burgers don’t fall apart.

The trick to making the burgers for meal prep is to prepare them all the way up to the breading step.  Once they are breaded, simply place the sheet pan in the freezer until they are fairly solid.  Then you can package them up in an airtight container with parchment paper placed between the burgers.

To reheat, simply remove from freezer.  Place them in the oven and heat for 30-40 minutes until they are hot in the center.  Turn them over halfway through the process so they get browned and crispy on both sides.  If you decide to thaw them out first, simply cook 20-30 minutes until they are browned and hot!

Chickpea burger patties can also be shaped into nuggets similar to the ones shown here.Ideas for using this recipe

What I like the MOST about this recipe for crispy chickpea burger patties is the flexibility you have for using the crispy chickpea patties for a variety of meals.  Of course the traditional way is as a sandwich on your favorite bread or bun and served with your favorite sauce and condiments!!

If you have children, consider shaping them like nuggets and pairing them up with a delicious sauce your kids will eat up.  In this shape or even as a smaller bite size ball they would work great for your next party.  One idea as party food is to toss them in  Buffalo sauce and serve them with blue cheese dip and celery sticks.  Kind of like a vegan boneless chicken nugget!!

I have also used the patties cut up and tossed in a salad.  Perfect for on-the-go meals during the week.  I cooked the patty the night before so it was a bit crunchy, then chopped it up after it cooled.  To transport, keep it separate from the veggies.  When you are ready to eat, toss it in along with the dressing and mix! So good.

Ingredients for chickpea burger patties are shown...chickpeas, oats, carrots, parsley, onion, garlic and spices!

Crispy Chickpea Burger Patties

Crispy on the outside but soft and delicious on the inside. They take a bit of time to make but are well worth it!! The recipe also works to make nuggets too that your kids will LOVE. Serve your burger or nuggets up with some BBQ sauce or Buffalo Sauce...YUM!!!
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Course: Dinner, Lunch, Sandwich
Cuisine: American
Keyword: burger, meal prep, sandwich, Vegan, vegetarian, veggie burger
Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Servings: 8 people
Author: Lyn Croyle


Burger Patties

  • 3 cups chickpeas cooked
  • 1 ¼ cup oats rolled
  • 1 medium red onion
  • 6 cloves garlic
  • ½ cup grated carrot
  • ¼ cup minced parsley
  • ½ cumin
  • 1 T olive oil
  • 1 T canola oil
  • Salt and freshly ground pepper to taste


  • ½ cup whole wheat flour
  • 3 T flax meal
  • 1 cup panko breadcrumbs


  • Preheat oven to 350 degrees F.

Make chickpea mixture

  • Use a food processor to finely chop onion and garlic. Heat 1 T canola oil and 1 T olive oil over medium heat. When oil is hot, add onion and garlic and cook over medium heat in order to sweat out all the water from the veggies. Stir frequently so they don’t get too brown. Remove from heat when done and allow to cool.
  • Place cooked and drained chickpeas in a large mixing bowl and mash with a potato masher. You want to leave them a little bit chunky so the burgers have texture.
  • Add the oatmeal, onion mixture, carrot, parsley and cumin and mix well with your hands. Taste and add salt and pepper as needed.
  • Place 2/3 of the mixture into a food processor and mix until it is well-combined but still a bit chunky.  Add back to the unprocessed portion and mix well.
  • Form into patties weighing about 3 oz each and place on a lightly sprayed baking sheet.

Cook and bread the patties

  • Place into oven and cook for 15 minutes.
  • While patties are cooking, combine 3 T flax meal with ¾ cup water. Allow to sit for at least 15 minutes to take on the consistency of an egg.
  • When burgers have come out of the oven and allow them to cool. When you can handle with your hands they are ready to bread.
  • Place flour, flax egg and panko in 3 different shallow pans. Add a bit of salt and pepper to flour mixture. Dip each patty into the flour, followed by the flax egg and last the panko. And lay on a lightly sprayed baking sheet.
  • Place cooked patties into oven and cook for 15 minutes on each side or until crispy and lightly browned.**


If you are prepping these to use at a later time, I suggest freezing them after the breading step. If you cook first, then when you reheat they get a bit too crunchy. Simply place the baking pan directly in the freezer and allow the patties to freeze, then transfer to a container and separate each patty with a piece of parchment paper.
Make sure you use well-cooked chickpeas. In my experience, if they are not cooked well then they are difficult to mash to a consistency where they will properly form patties and tend to be crumbly patties that easily fall apart.

What do you think?  Did you try out this recipe?  Tell me about your experience cooking them or what you thought of the flavor and texture!  Leave me a comment below!  And if you liked the recipe, be sure to give it a 5-star rating in the recipe card.

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