We’ve got a flavorful vegan chickpea burger patty – tender inside, golden-crunchy outside – and it’s such an easy veggie burger recipe without a food processor. Because they come together together so easily in just one bowl, they’re the quintessential easy veggie burger.

Table of Contents

• Why You’ll Love this Chickpea Veggie Burger Recipe
• How to Build a Vegan Veggie Burger
• How I Created This Recipe
• No Food Processor, No Problem
• Chickpea Burger Ingredients
• How to Make Them
• How to Serve These Chickpea Burgers
• Can I Grill Them?
• Can I Freeze Chickpea Burgers?
• More Veggie Burger Recipes

• FULL, PRINTABLE RECIPE
• Reviews & Comments

Why You’ll Love this Chickpea Veggie Burger Recipe

Well, other than the fact that they’re delicious, I also think you’re going to love these because they’re so easy to make. I love these for quick and easy weeknight dinners.

What do other readers like you think? Well, here’s what  a couple of five-star reviews said:

• “I make these for the family, meat eaters, vegan and gluten free alike and because every one requests them they’ve become a regular addition to meal times. I even individually wrap and freeze them so my son can take them out and bake them when he comes home late, and he just pops them into a heated oven frozen with a sprinkle of oil. Thanks for such such a great recipe.”
• “I made this recipe three times in one week and absolutely love it! Mmmmm! It was so easy.”

How to Build a Vegan Veggie Burger

How do you make a perfect vegan veggie burger? Well, there are five components to plant-based veggie burger deliciousness.

1. A grain (here, we have oats)
2. A protein (chickpeas)
3. A non-starchy veg (some finely diced onion)
4. Herbs and spices (for these: cumin, onion powder, cayenne, and parsley)
5. A binder (stay tuned!)

How I Created This Recipe

I had a total lightbulb moment when I realized that for the binder, you can use cooked grains, cooked sweet potato, blended tofu, or even mashed or pureed beans. What? Mashed or pureed beans, you say? Such as, say, creamy dreamy hummus?!

So I tried it as a binder, and these chickpea hummus burgers were spectacular! Hummus works so well as the binder – it holds everything together AND adds a ton of flavor.

No Food Processor, No Problem

I use hummus because I want to keep this this recipe super-duper simple. Because I’ll be honest – I don’t know how many times I’ve come across what looks like a glorious veggie burger recipe, and I’ve gotten all excited about making it, and then I see that it requires a food processor, and I just can’t even.

Maybe it’s because our 14-cup food processor, ridiculously heavy powerhouse that it is, is being kept all the way out in our garage until our kitchen remodel is complete. Maybe it’s because I’m lazy. Probably both.

Well, you can keep your behemoth food processors in your garages, my friends, because this easy vegan chickpea burger recipe? It only requires one bowl, a masher, and a saute pan for cooking. Oh, okay, and a round cookie cutter for shaping your burgers, if you’re really wanting to go for it.

But that’s it! No blending, no food processor. Just add a few ingredients, mash, shape, cook, devour.

Chickpea Burger Ingredients

We’ve got a pretty simple list of ingredients, here:

• Rolled oats – Not the quick cooking kind, but rather, thick and sturdy rolled oats.
• Chickpeas – You’ll need 1/2 cup. Use canned and drained chickpeas, or ones you’ve cooked yourself.
• Hummus – Grab some from the store, or make your own hummus (it’s easy and delicious!)
• Onion – Just a little yellow onion, diced.
• Parsley – Optional, but nice for a bit of flavor and pretty specks of green.
• Onion powder, cumin, ground red cayenne pepper – Onion powder adds umami flavor while cumin lends a smoky vibe. Just a pinch of cayenne adds the tiniest hint of heat.
• Salt & pepper – The beauty of this being a vegan veggie burger is that you can taste the patty dough and add more salt and pepper before cooking, if you like. Score!
• Olive oil – For cooking.

How to Make Them

Just add all of the ingredients except for the olive oil to a bowl and mash it all together, adding more hummus if needed to hold the mixture together.

Then, divide the mixture into fourths and form four patties. I like to form them into a ring-shaped cookie cutter so they look nice and pleasingly round, but that’s totally optional.

From there, it’s just a matter of cooking them! Heat up a large pan and swirl in the olive oil. Once it’s hot, cook your veggie burgers just a few minutes on both sides, until golden brown and heated through.

Then load up your burger bun and enjoy!

How to Serve These Chickpea Burgers

Here’s how I love em: Plopped on a pretzel bun that’s smeared with Harissa mayo (just mayo mixed with a bit of Harissa) or easy homemade Thousand Island dressing.

Then topped with a handful of lemony arugula. And a bunch of quick-pickled red onions.

And, then, a couple slices of creamy avocado – because of course.

Can I Grill Them?

These chickpea burgers are a bit delicate, so I’m not sure how they’d hold up on the grill, but they’re perfect sautéed in a bit of olive oil on the stovetop and also delish baked in the oven.

Can I Freeze Chickpea Burgers?

Yes, you can! Freeze them before or after cooking (though I prefer to freeze them before cooking because I love them fresh and crisp off the skillet).

Just line a baking sheet with parchment and lay the patties in a single layer. Once they’re frozen, transfer them to a large freezer bag. When you want to prepare them, let them thaw individually overnight in the fridge then cook on a skillet as directed.

This simple chickpea burger recipe has really kind of changed my life. My carnivorous guy rather likes ’em, too. Score!

More Veggie Burger Recipes

• Black Bean Sliders
• Still searching for a veggie burger recipe? Check out this list of 50 Veggie Burger Recipes for one that’s sure to be the right fit for you!

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Easy Chickpea Burgers Recipe (1 Bowl, No Food Processor)

Tender inside, golden-crunchy outside – this easy chickpea burger requires only one bowl and exactly zero food processing. In this post, I share the recipe AND I teach you about the formula for perfect vegan veggie burgers.

Course Main Course

Cuisine American

Keyword burger

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 283kcal

Author Kare

Cost $5

Ingredients

Chickpea Hummus Vegan Veggie Burgers:

• 1 cup rolled oats not quick-cooking
• 1/2 cup cooked chickpeas
• 1/3 – 2/3 cup prepared classic hummus homemade or store-bought
• 1/4 cup finely diced yellow onion
• 2 tablespoons fresh chopped parsley optional
• 2 teaspoons onion powder
• 1/2 teaspoon ground cumin
• 1/16 teaspoon ground red cayenne pepper
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Instructions

• Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don’t completely mash them – you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don’t want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
• Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it’s not necessary at all.
• Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn’t big enough.
• Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
• Serve immediately – on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I’ve ever done that).

Notes

Suggested accompaniments

Baby arugula (tossed in a bit of lemon juice and olive oil for extra deliciousness); quick-pickled red onions; sliced avocado, harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice) – all on your favorite bun!

Gluten-free option

As is, this is a gluten-free chickpea patty. To make the burgers fully gluten-free, just sub your favorite gluten-free buns, brushed with olive oil and toasted.

Nutrition

Serving: 1patty | Calories: 283kcal | Carbohydrates: 30g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 529mg | Potassium: 309mg | Fiber: 8g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg

The post Easy Chickpea Veggie Burger Recipe (No Food Processor) appeared first on Kitchen Treaty.

Last week, the sandwich of choice was – you guessed it – gyros! These Hummus, Avocado, & Roasted Red Pepper Gyros, being vegan, are pretty far from your typical meat-filled variety, but they’re utterly delicious nonetheless. Inspired by a vegan gyro at a nearby Greek restaurant, I’ve stuffed these pitas with garlicky hummus, creamy avocado, and smoky roasted red peppers. Cucumbers and lettuce lend a bit of green crunch.

Basically, you stuff your pitas, fold ’em up taco-style, and go to town. But don’t actually go to town. Stay home, have a picnic, and eat your gyro.

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Vegan Hummus, Avocado, & Roasted Red Pepper Gyros

These fresh and easy vegan gyros make for a light and simple – yet satisfying – dinner (or lunch)!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 gyros

Author Kare

Ingredients

• 4 pita breads I use whole wheat
• 1 cup hummus prepared or homemade
• 1 8- ounce jar roasted red peppers or about 1 cup homemade
• 1 avocado pitted and sliced
• 1/2 medium cucumber peeled and sliced
• 1/2 small red onion sliced
• 1 cup romaine or leaf lettuce shredded
• Salt & pepper

Instructions

• Set a saute pan or indoor grill pan over medium-high heat. Warm pitas on each side until golden and heated through, about 2 minutes.
• Lay all four pitas flat. Spread 1/4 cup hummus in the middle of each pita. Top with roasted red peppers, avocado, cucumber, onion, and lettuce. Top with a dash of salt and pepper, if desired. Fold in half and serve.

Notes

Meat Option:

Add chicken. For my carnivorous guy, I whipped up some chicken using this yogurt and lemon marinated chicken recipe from Shockingly Delicious. Chicken in his + none in mine = happy campers, both of us!

The post Vegan Hummus, Avocado, & Roasted Red Pepper Gyros appeared first on Kitchen Treaty.

Avocado toast is one of my very favorite lunches. And while I don’t think I could ever bore of just plain mashed, perfectly ripened avocado on a warm, toasty slice of bread and sprinkled with a little coarse salt, sometimes I just can’t help but mix it up. It’s a weakness.

And so I decided to add hummus to the mix. And fresh-sliced cukes. And a little drizzle of olive oil. And salt and pepper. Cucumber Hummus Avocado Toast. Oh, friends. This is definitely a thing.

Other than just being freaking delicious, this little meal-on-a-slice is also awesome because it basically constitutes a well-balanced meal. Fat from the avocado? Carbs from the bread? Protein from the hummus? B-vitamins from the cucumbers? You got it, sister.

And so that’s why, today, I’m sharing this hummus avocado toast. Sometimes the simplest things are the very best things!

More Breakfast Recipes with Avocado

• Avocado Toast with Poached Eggs
• Black Bean & Avocado Breakfast Scramble
• Sheet Pan Breakfast Hash
• High Protein Vegan Breakfast Bowl
• Crunchy Vegetarian Breakfast Tacos

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Cucumber Hummus Avocado Toast

Crunchy cukes, creamy hummus, and glorious avocado join forces in pretty much the easiest lunch or snack ever.

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 1

Author Kare

Ingredients

• 1 slice of multigrain bread
• 1/2 medium avocado
• 1/4 cup of your favorite hummus I’m partial to this sunbutter hummus
• 5-6 cucumber slices
• Olive oil
• Kosher salt & freshly ground black pepper

Instructions

• Toast the bread as dark as you like it. Scoop the avocado onto the toast. Mash and spread it with a fork. Spread the hummus over the avocado, then lay the cucumbers on top. Drizzle with a little olive oil and finish with a light sprinkle of kosher salt and freshly ground black pepper.

The post Cucumber Hummus Avocado Toast appeared first on Kitchen Treaty.