Chickpea Burgers

If you are looking for a satisfying and filling plant-based burger, look no further! These chickpea burgers are packed with protein and full of flavor. The whipped feta spread adds a bright burst of flavor too. Served on mini naan or pita breads, these burgers are delicious and so satisfying.

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Chickpea burger on parchment paper with lettuce, tomato, feta spread and more burger patties nearby.

Easy Plant-based Burger

While I love a good burger, I’m not devoted to that burger being the traditional beef burger. Why limit yourself to just beef when there are so many other great burgers out there? I enjoy a good turkey burger, salmon burger and I love quinoa burgers too. These chickpea burgers are delicious plant-based burgers that are packed with protein so they’re sure to keep you feeling full and satisfied. 

Ingredients on a wooden table - mushrooms, carrot, scallions, egg, breadcrumbs, spices, chickpeas, tahini.

What is in a Chickpea Burger?

Aside from chickpeas, there are just a few other ingredients in these chickpea burgers. Carrots give the burgers a little color and flavor and some cremini mushrooms give them that meaty texture you might be craving. Tahini (or mayonnaise) moistens the patties, cumin and smoked paprika add a smoky Middle Eastern flavor, and an egg and a few breadcrumbs help to bind the patties together. 

Vegetables cooking in a large skillet with a wooden spoon resting in it, and tahini, chickpeas, breadcrumbs and an egg on the counter next to it.


Chickpea burger mixture in a food processor with a wooden spoon scooping some out.

Use Your Food Processor

These chickpea burgers are most easily made with a food processor. You can pulse the mushrooms in the processor to get them finely chopped. Then, use the grating blade to grate the carrot evenly before pulsing the chickpeas and mixing all the ingredients together. You should never have to turn the processor on fully – just pulse the ingredients so that the mixture remains somewhat chunky. 

4 chickpea burger patties on parchment paper on a wooden cutting board.

Make Ahead and Freezing Chickpea Burgers

Once you have the chickpea patties shaped, let them chill in the refrigerator for at least 30 minutes. OR… if you want to make these ahead of time, freeze the patties to cook on another day. Freeze them on parchment paper and then transfer them to an airtight bag with a little parchment between patties, removing as much air as possible from the bag. Let them defrost for about 30 minutes before cooking.

Chickpea burgers cooking on an electric griddle.

How to Cook Chickpea Burgers

You can fry the burgers in a large skillet with a little olive oil, or better yet, cook them on an electric griddle set at around 325˚F. The patties will be more delicate than regular burgers, so flip them gently, cooking for 4 to 5 minutes on each side until they are warmed through and brown and crispy on the outside. 

Chickpea burgers being assembled on a wooden board, with naan minis, tomato slices, lettuce and feta spread in the background.

Toppings, Spreads & Bread

Burger toppings are personal. I think most people like lettuce and tomato, but you might also like some thinly sliced red onion too. I keep the toppings simple and serve these chickpea burgers with whipped feta spread, which you can make in 5 minutes in your food processor. Process the ingredients until the feta is very smooth. Then season to taste with lemon juice and freshly ground black pepper. Depending on your feta cheese, you may also want to season with salt, but go easy. You could also use the tahini sauce from this chicken shawarma recipe, or the cumin-avocado spread from this turkey burger recipe if feta cheese doesn’t appeal to you. 

When it comes to the bread, you could use your regular hamburger bun, but pita bread, flat roll or mini naan gives you less to bite through and really lets the flavor of the burger patty shine. Whatever bread or buns you choose, toast them lightly with a little olive oil to warm them up and give them a little crispy texture. 

A chickpea burger on a blue plate with a side salad, and more chickpea burgers and whipped feta spread in the background.

Chickpeas Burgers with Whipped Feta Spread

  • Prep Time: 20 m
  • Cook Time: 10 m
  • Total Time: 30 m
  • Servings:


  • Olive oil
  • 5 ounces cremini mushrooms chopped
  • 1 carrot grated
  • 2 scallions minced
  • ½ teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • Freshly ground black pepper
  • cups cooked chickpeas 14-ounce can
  • cup breadcrumbs
  • 2 tablespoons mayonnaise or tahini
  • 1 egg
For Serving:
  • Naan bread flat rolls, pita bread or hamburger buns
  • Lettuce leaves
  • Tomato slices
Whipped Feta Spread:
  • 4 ounces feta cheese
  • 1 teaspoon olive oil
  • ¼ cup Greek yogurt or sour cream
  • Juice from ½ lemon
  • 1 teaspoon chopped fresh parsley
  • Freshly ground black pepper


  1. Heat a large skillet over medium-high heat. Drizzle with olive oil and add the mushrooms, carrots and scallions and sauté for 2 minutes. Stir in the cumin, smoked paprika and salt. Season with freshly ground black pepper. Sauté for another minute and then set aside to cool.
  2. Place the chickpeas in a food processor and pulse a few times until the chickpeas start to crumble. Add the mushroom mixture, breadcrumbs, mayonnaise (or tahini) and the egg. Pulse a few more times until mixture is in coarse crumbles and comes together - the mixture should still be chunky.
  3. Shape the mixture into four patties and chill for at least 30 minutes or place in the freezer for 15 minutes.
  4. To make the whipped feta spread, combine the feta cheese and olive oil in a food processor and process until as smooth as possible. Add the yogurt or sour cream and the lemon juice, process until smooth. Stir in the fresh chopped parsley and season with freshly ground black pepper. Chill until ready to serve.

  5. To cook, heat a skillet or electric griddle to medium heat. Add a little olive oil to coat the pan or griddle and add chickpeas burgers. Cook on each side for about 4 to 5 minutes until the burgers are crisp and browned and heated through on the inside.
  6. Serve on hamburger buns, naan bread, pita bread or flat rolls with lettuce, tomato slices and a dollop of the whipped feta spread.
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Comments (9)Post a Reply

    1. Sure, you could air fry the burgers. I would brush or lightly spray both sides with a little oil and air fry at 400ºF for 10 to 15 minutes, depending on how thick they are and flipping halfway through.

  1. 5 stars
    Meredith, your variation/suggestion for a lower-carb version by making a lettuce wrap with these Chickpea Burgers caused me a “duh” (!) moment. Of course…what a great recipe for falafels, too! Used a #40 portion scoop to shape 20 falafels from the final mixture and your accompanying feta spread recipe (thinned with just a bit more oil and lemon juice) made a perfect sauce in the pita pockets along with chopped tomato, lettuce, and cucumber.

    Thank you for sharing this delicious 2-for-1 healthy recipe — burgers next time!

    1. The burgers don’t really have a mushroom taste. It is more for texture in the patties. You could try tofu, zucchini eggplant, or artichoke hearts. You may have to a few extra breadcrumbs if the mixture is too soft with any of the substitutions.

  2. I am very interested in those flat rolls!! Did you purchase them, or do you have a recipe. I’d love to know. Don’t think I’ve ever seen them, but then I’m a gluten free gal and that is a limited supply thing in the bread department!

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