Texture is Everything
Whether you use a food processor or mash the canned chickpeas by hand, very little prep is required for this recipe. The trick to achieving the perfect “burger” is to mash the chickpeas enough to bind the ingredients together while leaving enough texture to sink your teeth. I love these Veggie Chickpea Burgers because they are firm enough to pan-fry. That sear gets the edges nicely crisped while the inside stays tender. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
So Simple and Satisfying!
These awesome Chickpea Burgers are full of plant-based protein. They’re filling and delicious without leaving you stuffed. The only oil in this recipe is the small amount used to pan-fry the veggie burgers and toast the buns. Making your own veggie burgers means you know exactly what goes into them–simple clean ingredients, vibrant spices, and aromatics. There are no extra hidden calories or preservatives!
Pantry Friendly
At my house, we love a meal that we can pull off super quickly on a weeknight that fits into our busy schedules. BUT that meal has to be nourishing, satisfying, and so good that we would serve it whether we’re crunched for time or not. These Chickpea Masala Burgers rely on simple pantry items we have plenty of such as canned chickpeas, oats, and ground spices. As for the fresh ingredients: carrots, onion, garlic, ginger, chilies, lettuce, and tomato–these are kitchen staples we always have on hand. *Tip: Check out my easy methods for prepping and storing fresh ginger, garlic, and green chilies in the freezer. Take out as much as you need at a time and use in your recipes as you would the fresh versions. Such a time-saver and always comes in handy!
Ingredients & Substitutions
Chickpeas - Canned chickpeas are convenient, but you can also cook dried chickpeas, drain the water, and use them in this recipe. Rolled Oats - Old-fashioned rolled oats help bind the burgers and you can substitute them with quick oats. Carrots, red onion, and cilantro – these vegetables and herbs not only add a burst of color to the burgers but also boost their nutritional value. Ginger, Garlic & Green Chillies - Fresh ginger paste, garlic paste, and green chilies add lots of flavor and spice to the burger patties. Substitute Indian green chilies with serrano or jalapenos. For a less spicy burger, you can leave out green chilies. Spices - Cumin, coriander, turmeric, garam masala, and red chili powder add that perfect chana masala-like flavor to the burgers. I like to use mild Kashmiri red chili powder in this recipe to add a hue of red to the patties, if you are using spicier chili you may want to reduce it.
How to bind the Chickpea Burgers
This Veggie Burger recipe is Egg-Free, Gluten-Free, and Dairy-Free. No eggs or breadcrumbs are needed to bind the ingredients. The mashed chickpeas and oats hold everything together. Just make sure to pat dry the chickpeas well so there is no excess moisture.
How to Make Chickpea Burgers
Add chickpeas, onion, garlic, ginger, green chilies, cilantro, dry spices, and rolled oats to the food processor bowl. Pulse for 1 to 2 minutes so the mixture is evenly processed. Add the grated carrots to the bowl
Mix well and then using a spatula divide the burger mixture into 4 parts and form into ¾ inch thick patties.
Place a nonstick frying pan over medium heat and add oil. Place the burger patties in the pan and cook for about 3 to 4 minutes. Drizzle more oil over the burgers and carefully flip each patty. Cook for another 3 to 4 minutes as both sides get crispy and golden brown.
Serving Masala Chickpea Burgers
We love to serve these Indian spiced chickpea burgers on warm toasty brioche buns with sriracha mayo, lettuce, tomatoes, and red onions. Here are some more Topping Tips, choose from these favorites to build your burger or add your own: pickles, mustard, ketchup, or Green Chutney for a spicy kick! Serve the burgers topped with your favorite salad or wrapped in lettuce leaves for a low-carb meal idea. We love to add a side of air-fried masala fries, sweet potato fries, or potato wedges. Serve with a chilled and refreshing homemade ginger lemonade or Aam Panna and complete the meal with homemade brownies or a bowl of melon salad.
Storing
Cooked vegan chickpea burgers can be refrigerated in an airtight container for up to 5 days. You can also freeze them for 1-2 months. To reheat, thaw overnight in the refrigerator and then heat them in the microwave or on the stovetop. These Chickpea Veggie Burgers reheat nicely making them a great meal prep recipe. So go ahead and make extra! They are perfect on top of salads, stuffed into wraps, and packed into school lunches.
More Indian Spiced Burger Recipes You’ll Love
Masala Chicken Burgers Spicy Salmon Burgers Vegetarian Black Bean Burgers
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