This vegetarian Chickpea Burger Patty is made with bold, Mediterranean-inspired flavors and simple ingredients for easy plant-based burgers that are better than anything you’ll find in the store. Load them up with all your favorite toppings on gluten-free buns! Air Fryer and grill options.
Vegan Burgers Made Better!
Plant-based burgers are all the rage right now! And with the price of meat, we aren’t complaining. However, if you’ve ever had pre-made or frozen options from the store, you probably know that most are a little lacking, to say the least.
But they don’t have to be! We’ll prove it with this cauliflower chickpea burger recipe. Inspired by the warm, zesty flavors of Mediterranean cuisine, they feature simple, real food ingredients you can throw together with ease.
Cooked in the oven, on the grill, or even in the air, they require minimal prep time, have a total time of just over an hour, are easy to make, and can be enjoyed all year round. Load them up with all your favorite toppings, and serve them with a side or two, and you’ll have a meal no one can resist!
Ingredients You’ll Need
What sets this chickpea burger recipe apart from others is the unique blend of ingredients and spices. Here’s everything you need:
- Cauliflower – To save time, buy pre-made, ready-to-eat florets. Or, use a whole head of cauliflower, and cut it up yourself!
- Chickpeas (a.k.a. Garbanzo beans) – These help contribute to the meat-like consistency while adding protein. Make sure they’re well-rinsed and drained.
- Oil – Use light olive oil or avocado oil to roast the cauliflower and chickpeas, adding healthy fats and enhancing the flavor of the burgers.
- Seasonings – A combination of smoked paprika, kosher salt, cumin, chili powder, and black pepper adds extra warmth and depth.
- Garlic – Whole, fresh cloves are best.
- Green Onions (scallions) – Added for texture and a touch of tang.
- Pumpkin Seeds – Rich in healthy fats, pumpkin seeds help create a “mealy” consistency.
- Parsley – Fresh parsley adds a bright, slightly pepper flavor that balances out the warmth of the spices.
- Ground Flaxseed – Used to bind the burgers while adding healthy fats.
- Gluten-Free Flour – Use a gluten-free all-purpose or 1:1 gluten-free flour to bind the burgers and help them hold their shape.
Ingredient Swap: Gluten-free oat flour or ground oats may be used, but the burgers might not hold up as well on the grill. We recommend chilling the chickpea patties for an additional five minutes or so if you make this swap.
Tips and Tricks for Success
When it comes to making the perfect chickpea burger, we have a few extra notes to guarantee they turn out great.
- Don’t Over Process the Patties. You want to pulse the mixture until the ingredients are well combined but still slightly chunky. This will help them hold their shape and imitate the consistency of beef.
- Don’t Make the Burgers Too Thick. Use a ⅓ or ½ cup to portion the burger mixture, and shape the patties until they’re roughly 3-4 inches wide.
- Adjust the Cooking Time. Depending on the cooking method and size of your burgers, you may need to add more or less time. So, be sure to keep a close eye on the patties as they cook!
How to Make Gluten-Free Chickpea Burgers
These burgers require a little planning, but they’re super easy to make when you follow the instructions below!
- Prepare. Preheat your oven, and line a baking pan or baking sheet with aluminum foil.
- Toss. Add the cauliflower, chickpeas, oil, smoked paprika, garlic, and salt to a small bowl, and toss to combine.
- Bake. Spread the mixture onto the prepared pan, spreading it out in an even layer. Bake just until the cauliflower is slightly tender. It should still be slightly undercooked!
- Pulse. Once fully cooled, add the cauliflower and chickpea mixtures to the bowl of a food processor, and pulse until well combined. Add the green onion and pumpkin seeds, and blend until the mixture is combined but still thick and a little chunky. Add the parsley and spices, and blend again.
- Mix. Transfer the batter to a large bowl, and mix in the flaxseed and gluten-free flour.
- Chill. Place the mixture in the fridge to chill.
- Shape. Divide the batter into equal-sized mounds, and shape them into patties with your hands.
- Bake. Arrange the burger patties on a greased baking sheet, and bake until they’re golden brown and cooked through, flipping them over halfway through.
Alternative Cooking Methods
Looking to take advantage of warm weather? Not in the mood to fire up the oven? We’ve got you covered with the alternative cooking options below!
- Air Fryer Option: Again, form and chill the patties. Then, preheat the air fryer to 400 degrees Fahrenheit, and spray the basket with cooking oil. Arrange the patties in a single layer, leaving space in between. Air fryer until they’re cooked through, flipping them over halfway.
- Grilling Option: Form and chill the patties as normal. Then, heat the grill, and brush the grates with oil. Grill the burgers on each side until they’re cooked through. During the last few minutes of grilling, place your hamburger buns on the grill to toast!
Topping Ideas
Plated on a gluten-free hamburger bun or lettuce wraps, these chickpea burgers can be loaded up with all your favorite toppings! Try including options like:
Serving Suggestions
Transform these burgers into a complete meal with sides such as:
How to Store and Reheat
Go ahead and double this chickpea burger recipe to make an extra batch for meal prep, and follow the steps below to keep them fresh!
- To Store: Once cooked and cooled, the patties can be transferred to an airtight container, and stored in the fridge for up to 2-3 days.
- To Reheat: Preheat the oven to 350 degrees Fahrenheit, and warm the burgers just until they’re heated through.
- To Freeze: Shape your chicken burger patties, and arrange them on a sheet pan. Then, freeze them for a few hours or until solid before transferring them to a freezer bag or airtight container. They’ll stay fresh for 2-3 months. To enjoy, allow them to thaw in the fridge overnight, and cook as normal!
More of Our Favorite
Gluten-Free Burger Recipes
If you enjoy this gluten-free chickpea burger recipe, you won’t want to miss out on more of our homemade burgers below!
Common Questions
It’s important not to over process the patty mixture and to include gluten-free flour to act as a binder to prevent your burgers from crumbling. In addition, you’ll want to allow them plenty of time to chill and handle them carefully.
If your burgers are mushy, it’s most likely because they were over-processed. Pulse just until the ingredients are combined.
The pumpkin seeds, flaxseeds, and gluten-free flour help bind the burgers without the need for eggs!
We haven’t tested it, but it should work! Just be sure to chill the burgers in the fridge ahead of time. To cook, heat a skillet over medium heat with a bit of oil, and cook the patties, gently flipping them over halfway through.
Gluten-Free Chickpea Burger Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 burgers 1x
Description
Learn how to make a gluten-free, dairy-free, egg-free chickpea burger recipe with nutritious, whole food ingredients with the oven, grill, or air fryer!
Ingredients
- 3 cups cauliflower florets (350-400 grams)
- 1 can (13 ounces) chickpeas, drained
- 1 Tablespoon light olive oil or avocado oil
- 2 teaspoons smoked paprika, divided
- 1 teaspoon minced garlic
- Pinch fine kosher salt
- ⅓ cup chopped green onion
- ½ cup pumpkin seeds (pepitas)
- Handful fresh torn parsley
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon fine kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons ground flaxseed
- ¼ cup gluten free all purpose or 1-1 gluten free flour (see notes)
- Gluten free hamburger buns
- Optional Toppings – tomato, lettuce, onion, hummus, aioli
Instructions
(See notes for grilling or air frying.)
- Preheat the oven to 400F. Line a 9×13 baking pan or baking sheet with aluminum foil.
- In a small bowl, toss together the cauliflower florets, chickpeas, oil, ½ teaspoon smoked paprika, garlic, and pinch of sea salt.
- Spread the cauliflower and chickpeas on the prepared pan. Place in the oven and roast for 18-20 minutes, or until tender but slightly undercooked. Remove and set aside to cool.
- Transfer the roasted cauliflower and chickpeas to a food processor and pulse until combined.
- Add the chopped green onion and pumpkin seeds to the food processor. Blend until batter is combined but thick and chunky, scraping the sides as needed.
- Add the remaining ingredients; torn parsley, 1 ½ teaspoons paprika, cumin, chili powder, salt and pepper. Blend until a moldable “burger” batter is formed. (The seeds and herbs will be finely diced at this point, not fully blended.)
- Transfer the batter to a large mixing bowl. Add the ground flaxseed and gluten free flour and mix with a large spoon. Place the batter in the fridge to chill for 20 minutes.
- Preheat the oven to 400F and line a baking sheet with parchment paper. Set aside.
- Once the batter is chilled, use ⅓ – ½ cup batter to shape into patties by hand (3 to 4 inches wide). Place the patties on the prepared baking sheet and bake for 10-15 minutes. Carefully flip the burgers and bake an additional 10 minutes or until golden brown and baked through.
- Serve the chickpea burgers on buns with optional toppings. Store burgers in an airtight container in the fridge for up to 4 days. When reheating, place burgers in the oven at 350 and reheat until heated through.
Notes
Alternative Cooking Method – To grill, heat the grill and brush with oil. Grill burgers 6-8 minutes each side, flipping carefully. The last 5 minutes of grilling, place the gluten free hamburger buns (sliced in half and face down) on the grill to toast. To make in the air fryer, preheat the air fryer to 400 F. Spray with cooking oil once preheated. Place the patties in the basket and air fry for 9-12 minutes (depending on thickness). Gently flip burgers with a large spatula at halfway point.
Substitutes – Gluten free oat flour or ground oats may be used, but the burgers might not hold up as well on the grill. I would chill batter an extra 5 minutes (25 min) if using oats.
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 380
- Sugar: 9.3 g
- Sodium: 573.2 mg
- Fat: 14.4 g
- Saturated Fat: 2 g
- Carbohydrates: 59.3 g
- Fiber: 10.4 g
- Protein: 9 g
- Cholesterol: 0 mg
Thanks for the amazing recipe. Loved it!
I must say that I love burgers and with this recipe I’ve tried making it multiple times. This is just delicious.
Did you know that Udis Whole Grain Hamburger Buns also are made with GMOcorn starch, CANE SYRUP (one of the worst ingredients in so many of the foods in the USA) and furthermore DRIED CANE SYRUP as well. All companies like to market and hype up the good in their products on their packaging..hoping to mask the bad. Not to mention none of these ingredients are organically made and most are processed.
We don’t use Udis anymore. This is an older recipe. But thanks for the information
Oh no! Did you use fresh cauliflower? Or frozen? Fresh works best.
I used fresh cauliflower.
But oh wow, I totally didn’t notice step #5! I didn’t put any flour (or sugar)!! 🙁 My guess is that’s probably why it didn’t stick together. Please delete my poor review. So sorry!
Oh, but I did notice two mistakes in the recipe:
1. It says “1 tsp minced garlic (divided)” in the ingredient list, but the instructions only mention garlic once, so I’m not sure why it was divided.
2. Flaxseed in on the ingredient list, but not mentioned in the recipe. Maybe it should also be in step #5?
These look amazing! I want to serve them with your spicy mango avocado dressing on a pile of beautiful salad greens. I don’t have a grill – would you recommend the bake or skillet method?
YOu can totally bake or use a skillet. No prob!
wow, this cake is delicious, thank you for sharing the way.
Hi,
Lovely recipe and can’t wait to try it. In fact i’m In the middle of making it. Just a question, to freeze it, do I cook it first (going to use the oven method) or freeze uncooked? How do u cook once frozen
So I usually cook them then freeze individual patties. THen just reheat before eating. Hope that helps! Keep me posted.
thanks
Can you skip the sugar in this or use a different one> Our favorite vegan burgers are mushroom walnut veggie burgers and portobello burgers.
Sure! Feel free to skip or use another no prob
Hi Lindsey, H
Happy Birthday! I made these yesterday and they turned out great. I thought the “batter” was as good raw as it was cooked. I could see frying up little balls of this batter and stuffing it in pita pockets. I’m not gluten free but just adapt.
Oh yay!! Thank Beth! And I so agree. I actually loved eating the batter. Haha!
Would you suggest freezing them before or after cooking? These are on my meal plan prepping for the weekend. Thanks
I actually cooked them first and then froze. Worked great! But I think either would work. Keep me posted
I just had a veggie burger today for lunch! SO GOOD. These look way more flavorful and tasty, of course! LOVE THEM!
I love everything about these veggie burgers!!
you and me both!
Happy early birthday! These meatless burgers look out of this world amazing.
Thank you friend!
Actually, even though I am NO vegan, these do sound frggin’ delicious!
Right? I was surprised too! Throw a slab of meat on it and your golden ?
I’ll admit I’m not always the biggest veggie burger fan, but these look spectacular!!
i totally agree! but these are so filling! I was shocked!
I love all things chickpea! These look great!
me too friend!
Fan girl-ing over your photos <3
Girl I always swoon at your pics! WE can fan girl each other. <3
These sound super yummy! I think I would make mine a double, one beef patty, one on these – — haha! seriously thou
I think that is GENIUS! Beef it up!
Ohhh my these look absolutely fab!
I love pretty much anything Moroccan and these burgers look just too good! i have to give them a try. Love the buns too! 🙂
Ummm, yumm! These sound uber tasty!!
i dont think that i can make it like this anyway in my lifetime 🙁 it is saddening but i will do try all my best. thank you for teaching.
OMG, YUM. these look unreal I love that they are egg-free and loaded with flax seeds and pumpkin seeds! I can’t wait to give these a try and top them with some aioli and sprouts! ?
right? i love it! so hearty!
I’m ready to dive in! Gorgeous!
come over!
Craving these NOW!
I am totally making these for the kids this week- yum!
woohoo yea!
I’m blown away! Photography, recipe, tips… all of it! I think I have an obsession with cauliflower and chickpeas… they’ve become a pantry staple since going vegetarian some 16 years ago. I love how these burgers are grillable too – delicious work my dear! xo
Your photos make me want to grab that burger right through my screen Lindsay! These sound so nice and healthy and perfect for a celebration! Happy Birthday!
I love Harissa! Why haven’t I made my own?
Happy Birthday!!!! If we were neighbors, I would make you balls and bring you wine.
Enjoy your pionneer day! Sounds fun! These burgers look incredibly flavorful!
Valuable information! Looking forward to seeing your notes posted. The information you have posted is very useful. Keep going on, good stuff. Thank you for this valuable information. I have enjoyed reading many of the articles and posts contained on the website, keep up the good work and hope to read some more interesting content in the future.
LOVE this burger and we love Udis Gluten Free Whole Grain Hamburger Buns!!!
Now that is a burger! And to top it off, it’s healthy and ridiculously tasty too. Great shots!
You should work on forgetting your how old you are too, but in all seriousness – these burgers are making my Monday!! They look insanely delish and that gluten-free bread, I need to try it.
Done and done! I forget my age already!
Ooh you have a July birthday too? HAPPY Birthday sweet Lindsay; I’m super excited about the day I’ll get to meet you and hug you and tell you how grateful I am to God for your example in the blogging world! 🙂 And I love how you pulled together a yummy looking burger recipe for Pioneer Day. I’ve never heard of that holiday; that’s fun that it’s a Utah holiday.
I can’t wait for that hug!
Methinks you should make this into a power bowl!
I actually did. Hehe! Yoshi would like. <3