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Overhead view of a chickpea veggie burger on a bun with lettuce, tomato, and onion, next to a side of fries.
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5 from 1 vote

Chickpea Veggie Burger

A hearty veggie burger full of flavor and texture. Put it on a bun and top it off with your favorite burger toppings or eat just the patty with a knife and fork and some BBQ sauce for dipping. You're going to love this delicious meatless burger!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Burgers and Patties
Cuisine: American
Diet: Vegan
Servings: 6 Burgers
Calories: 278kcal
Author: Jenn Sebestyen

Ingredients

  • 1 tablespoon flaxmeal
  • 3 tablespoons water
  • 1 tablespoon olive oil
  • ½ yellow onion diced
  • 1 garlic clove minced
  • 1 tablespoon chili powder
  • 1 can (15.5 oz) chickpeas rinsed, drained, and dried well
  • 1 ½ cups cooked farro use brown rice for a gluten free option
  • ½ cup shredded carrots
  • ½ cup raw walnuts
  • 2 tablespoons raw almond butter
  • 2 tablespoons BBQ sauce your favorite
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup breadcrumbs gluten free, if desired
  • 6 burger buns

Toppings (optional, use what you like)

  • lettuce
  • tomatoes
  • red onion
  • BBQ sauce

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
  • Stir the flaxmeal and water together in a small bowl and set aside.
  • Heat the oil in a small skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and chili powder and sauté for 1 minute.
  • To the bowl of a food processor add the chickpeas, farro, carrots, walnuts, and sautéed onion mixture. Pulse a few times to combine.
  • Add the almond butter, BBQ sauce, salt, pepper, flax mixture, and breadcrumbs. Pulse several times to combine, stopping to scrape down the sides as necessary. The mixture should be well mixed, but still a bit chunky. Do NOT purée completely. It should come together easily when pressed into a ball in your hand.
  • Divide the mixture into 6 equal parts. Press the mixture into a burger mold and press to compact. Repeat with the remaining mixture. Alternately, you can form these patties by hand, but they will be more delicate.
  • Bake the burgers for 12 minutes, gently flip them over, and bake another 10 to 12 minutes. Spritzing each side of the burger before baking with cooking spray will help to darken the color, but is not necessary. Alternately, you can pan fry these burgers on medium for about 10 to 15 minutes each side, but they will be more delicate.
  • Let the burgers sit for at least 5 to 10 minutes after baking to help them stay together.
  • Serve on burger buns with the toppings of your choice.

Notes

~ Leftover farro works great, but quick-cook farro can be ready in just 10-15 minutes if you don't have some already made. If you don't have or can't find farro, barley would be a great option. For a gluten free option, use brown rice.
~ I prefer store-bought shredded carrots here as they are drier than if you shred your own. If you do shred your own, use the bigger holes on the shredder, and be sure to squeeze out as much moisture as possible.
~ Nutrition facts calculated for the burger patties alone, without buns or toppings.

Nutrition

Calories: 278kcal | Carbohydrates: 36g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 405mg | Fiber: 8g | Sugar: 6g