Quick chickpea burger

Just because you’re vegan or a vegetarian, it doesn’t mean that you don’t want to tuck into an awesome burger.

We really fancied a substantial plant based burger, a big one, the type that you need two hands to hold it with – you know the kind.

The type of burger that really fills you up and that’s packed full of flavour.

So we created our vegan chickpea burgers, burgers that are so delicious, so tasty and so easy to make that everyone will enjoy them.

Take them to the next level by eating them with our amazing red cabbage slaw and you’ve got a winning vegan dinner!

Our quick vegan chickpea burgers can be made and cooked in just 40 minutes.

Is this vegan?

100%. Every ingredient is plant based and vegan, although we always advise you to check all of your labels as brands vary.

What does it taste like?

Awesome! It tastes totally awesome!

I’ve been a vegetarian for many years now and I’ve had some tasteless veggie burgers in my time, so it was really important to me, to create a veggie burger that was bursting with flavour.

This vegan chickpea burger is perfectly spiced, full of flavour and has a little spicy heat to it and it’s got a wonderful chunky fulfilling texture to it.

Homemade vs store bought vegan chickpea burgers

You can probably guess that we’re going to say that our homemade vegan burgers are better than any store bought veggie burger.

But it’s true.

You just can’t beat the freshness and the way that you can season your chickpea patties exactly the way YOU want them seasoned.

In your homemade plant based burger patties, they are free from artificial preservatives, no ingredients that you haven’t chosen to put in yourself.

They are much more healthy, much more tasty and much more cost effective.

Once you make our great recipe at home, you won’t be buying store bought again. Ever.

Are the chickpea patties gluten free?

To make these vegan chickpea burgers gluten free, simply buy or make gluten free bread and burger buns.

The chickpea patties themselves, are gluten free.

All the other ingredients are gluten free.

How do you get vegan burgers to stick together?

All burgers need something to bind them together and our vegan chickpea burgers are no different.

We use wholemeal bread crumbs to bind the patties together.

Once we incorporate the breadcrumbs with the red onion, chickpeas and sweetcorn, this binds them together perfectly.

Our chickpea patties aren’t the crumbly falling apart type of patty!

Can I make ahead and batch cook them?

Yes, you can and it’s so easy just to double up on the ingredients and make a batch for the freezer.

These vegan chickpea patties freeze well.

How do I store them?

Our homemade vegan chickpea burgers will keep in an airtight container for a couple of days.

Can you freeze them?

Yes, most definitely.

Cook them and then freeze the chickpea patties in a stack with squares of grease-proof paper between them to stop them from sticking together and place them in a freezer bag.

Can you reheat Chickpea Burgers?

Yes, you can, provided they have been stored correctly, they’ll reheat perfectly.

How do you cook dried chickpeas?

Place your dried chickpeas in a pan and cover with lots of cold water, we recommend filling your pan as much as possible because the chickpeas will swell up as they soak up the water.

Leave overnight or for at least 12 hours.

Adding 1teaspoon of bicarbonate of soda will help soften them up.

The following morning drain your chickpeas and rinse them, then put them back in the pan.

Add water, you’ll need double the amount of water as chickpeas.

Bring the water to the boil and then reduce the heat so they simmer and let them simmer for approximately 45 – 60 minutes but keep an eye on them as you don’t want them to boil dry.

Taste the chickpeas make sure they are soft and then drain them, they are now ready to use.

Dried chickpeas vs canned

For our veggie burger recipe, we used canned chickpeas and the main reason was convenience and speed.

Just open the can and they are ready to go, unlike dried chickpeas which need overnight soaking.

Dried chickpeas are a lot cheaper than canned though, so if you’re working to a budget then get organised and buy dried chickpeas.

Are canned chickpeas already cooked?

Yes, canned chickpeas are cooked and ready to eat.

All you’ll need to do is to drain them and add them to your recipe.

You can heat them up or eat them cold.

What should I serve them with?

We’ve served our delicious vegan chickpea burger with chunky chips (fries) and red cabbage slaw, with red onion and coriander (cilantro).

You could serve them with avocado in a healthy salad also.

Tips for the perfect vegan chickpea burgers

• Be careful not to blitz all of your chickpea mixture, you don’t want to have perfectly smooth chickpea patties, it’s good to have chunks of chickpea and sweetcorn in them.
• Don’t have burger buns? Pop them in pitta pockets along with the salad and red cabbage slaw instead – they’ll be just as delicious.
• If you don’t have any tomato to put inside the bun then why not use avocado instead?
• Watching your weight? Cut out the burger buns completely and enjoy these wonderful vegan chickpea burgers with a salad.
• Don’t have a lemon to zest? Use lime instead!
• If you don’t have a food processor then don’t worry, you can still enjoy a chickpea veggie burger, you’re just going to need a little more effort. Simply mash the mixture with a fork until it’s a nice smooth consistency, but be careful not to do this in your non-stick frying pan!

How do I make it?

This amazing chickpea vegan burger recipe is really easy to make and within 40 minutes, you can be enjoying these bad boys.

Our recipe will make 5 large chickpea veggie burgers or 6 smaller chickpea veggie burgers.

Prepare your ingredients first, so that everything is ready to hand when you start cooking.

First, take one onion and finely chop it and set it aside.

Now finely chop 2 tsp of fresh ginger. The easiest way to peel ginger is to scrape a teaspoon gently over it. This means you don’t waste any and it works a treat.

Now peel and finely chop 4 garlic cloves.

Drain 2 x 400g cans of chickpeas and give them a rinse.

Blitz two slices of whole wheat bread in your food processor until you have breadcrumbs.

Drain 325g of canned sweetcorn.

This is going to be totally worth it!

In a non-stick frying pan (skillet), heat up 2 tablespoons of vegetable or olive oil and add in 2 tsp of cumin seeds. Cook them for 20 seconds.

Now it’s time to add onion and cook until the red onion is beginning to go brown at the edges and it’s lovely and golden brown.

Then add your ginger and garlic and cook for approximately 1 minute.

Next to go in are your spices, add 2 tsp ground coriander, 2tsp ground cumin, 1.5 tsp garam masala, 1.5 tsp chilli powder, half a teaspoon of paprika, the zest of a lemon and salt and pepper to taste.

Add 50 ml of water, stir the mixture constantly until it’s dry.

Now add in both your chickpeas and sweetcorn, give them a good stir and cook them until the moisture has evaporated.

Taste the mixture and if you’d like to add more seasoning then now is the time to do it.

Trust your judgement and add seasoning for your palate.

These patties are going to be delicious!

Now add 75% of your delicious mixture into your food processor, add your breadcrumbs and blitz it until you have a smooth mixture.

The 25% of the mixture left in your frying pan now needs to be gently mashed with a potato masher, just so that you break up the chickpeas but don’t totally crush them.

Now return the mixture from your food processor to the pan and mix them all together until they are well combined.

You’ll now need to let the chickpea mixture cool down until you can comfortably handle it.

Now would be a great time to make your red cabbage slaw while you wait.

Once your mixture has cooled, then it’s time to shape your vegan chickpea burgers!

The great thing about these chickpea patties is that they are deliberately rustic, so they don’t have to be identical but if you prefer, you could weigh out the mixture and divide by 5 or 6.

Take each portion and shape them into chickpea patties, just use your hands to shape them, making sure that they are holding together nicely.

It’s a good idea to use baking paper or parchment paper on a baking sheet, to rest your chickpea burger patties on as you don’t want them to stick.

Then add 2 tbsp of vegetable or olive oil to your frying pan and heat it up on medium heat.

Place the patties in the pan (you may need to do this two or three at a time depending on the size of your pan) and cook them for approximately 7 minutes turning each patty halfway through, so three and a half minutes on each side.

Your veggie burgers will turn a lovely light brown colour.

Keep an eye on the patties though, you don’t want to burn them.

While the veggie burgers are cooking, prepare your burger buns, you can toast them if you like.

When they are prepared, cut a slice of buffalo tomato and lay it on one half of the bun and then layer lettuce, place the cooked patty on top and a generous layer of slaw.

Top it all off with the other half of the bun and get ready to enjoy eating your vegan chickpea burger.

Serve on a plate with chunky chips (fries)

Banging burger! Enjoy!

We hope you enjoy our spicy vegan chickpea burgers and we’d love to hear how you got on with making them.

Please leave a comment below and let us know or tag us on Instagram or facebook.

Check out our other delicious and easy to make vegan recipes.

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