My favorite 20-minute vegan dinner that requires minimal dishes, easy clean-up, and is totally kid-approved! My chickpea burgers come together with a can of chickpeas, store-bought broccoli slaw, oats, peanut butter, and some pantry items for flavoring.
If I lost you at 'peanut butter,' please, let me gain your confidence back in this recipe. I make this recipe at least twice a month for dinner. It's so easy to throw all ingredients together in the food processor, and then sauté in the pan. My kids love them plain, and the flavor combination is so good! Plus, they're naturally gluten-free!
It may sound strange to you to combine peanut butter, soy sauce, lime juice, and broccoli, but if you think about a Thai peanut sauce, you'll see that savory peanut butter loves acidic ingredients. Also, most Thai curry bowls with this peanut sauce usually have broccoli, so we're really not that far off! If you're wise and already love peanut butter as a savory meal flavoring, make my Chickpea Bowls with Peanut Sauce next.
Commit these pantry staples to your house, and you can make these flavorful patties anytime you need them. They're a great thing to make for gluten-free people, since they rely on oats instead of flour. If you're having vegan guests, they will love these flavorful vegan chickpea burgers, too!
If you're looking for a chicken sandwich, not a chickpea sandwich, you have to try this best fried chicken sandwich recipe for me.
- Rolled Oats. We're looking for regular old-fashioned rolled oats, not quick or instant oats.
- Chickpeas. One can of chickpeas that has been drained and rinsed, or 1 ¾ cup of my instant pot chickpeas.
- Soy Sauce. I always cook with low sodium soy sauce, but any type is fine. If you're strictly gluten-free, use tamari sauce instead.
- Lime Juice. While I always says freshly squeezed lime juice is better, please know that I keep a bottle of lime juice in the fridge just for this recipe. The lime juice brightens up the peanut butter and brings so much acidity and flavor to this recipe.
- Ginger. If fresh ginger isn't a staple ingredient for you, let me help with that. Buy a 'hand' of ginger, break it into finger-shapes, and then use the back of a spoon to peel it. Place this in a freezer-safe bag or jar, and you will have fresh ginger ready to go, anytime you need them! Use a microplane to zest or grate the ginger when you need it!
- Peanut Butter. Yes, really, we're adding peanut butter to chickpea burgers with oats! Trust me, it just works, and is reminiscent of Thai peanut sauce! Use a no-stir peanut butter, but preferably a 'natural' one that doesn't have too much added sugar.
- Cilantro. Entirely optional, but if you love cilantro, it's great here! You can always use fresh parsley if you have strong feelings about cilantro.
- Broccoli Slaw. Bagged broccoli slaw typically comes with carrot and red cabbage pieces. You can find this in the bagged salad mix section of your grocery store. I use part of the bag for this recipe, and then I save the rest for hiding in meatballs for my kids or serving with a tangy creamy dressing as a side salad.
- Oil. Any neutral oil that you use for sautéing is fine here: olive oil, canola oil, grapeseed oil or even avocado oil.
- Burger Toppings: buns (use gluten-free if you're cooking for gluten-free people), vegan mayonnaise, sliced tomatoes, red onion and lettuce leaves.
How to Make Chickpea Burgers
These vegan bean burgers come together by plopping everything in the food processor, blending, and then shaping into patties. They should have a quick rest in the fridge for about 30 minutes before frying to help them hold their shape while cooking.
The first step to making these vegan chickpea burgers is to make your own oat flour in the food processor. Add the ⅓ cup of oats, and pulse until finely ground.
Next, add the chickpeas, soy sauce, lime juice, ginger, peanut butter, cilantro and broccoli slaw. Pulse until a smooth mixture forms. You shouldn't see chunks of chickpeas, but pieces of carrot and cilantro are okay.
Scrape the mixture out of the food processor bowl and into a bowl. Press the mixture flat with a spatula, and then divide it in quarters by eye. You should make a chickpea burger patty from each quarter for a total of 4 patties. Refrigerate the patties for at least 30 minutes, or up to 60 minutes.
Finally, preheat a nonstick skillet over medium-high heat. Add the oil, and once shimmering, add the chickpea burger patties. Cook on each side until golden brown, lowering the heat if they threaten to burn. It should take about 8 minutes per side.
I love to serve these burgers with plenty of vegan mayo, a crisp lettuce leaf, sliced red onion and tomatoes. They're just so hearty and satisfying!
If you're a true chickpea lover, make my Baked Falafel while you have the food processor on the counter.
The method in this recipe ensures they don't fall apart. Oats are an excellent binder for chickpea burgers, and so is the peanut butter. The chill time in the fridge also helps ensure that they do not fall apart while cooking.
Unfortunately, this recipe really needs a food processor to work. You can make it in a blender, if you need to. You can try to mash things up with a mashed potato smasher or a food mill instead, but it will take a lot of work.
Yes, as long as you use a gluten free bun for serving, these burgers are gluten-free because they use oats as a binder instead of flour.
Yes, these canned chickpea burgers are entirely vegan! Just use vegan mayonnaise and make sure your buns are vegan.
The best chickpea burgers are totally vegan and gluten free! Made quickly in a food processor.
- ⅓ cup rolled oats
- 1 15-ounce can of chickpeas, rinsed and drained
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon grated fresh ginger
- 2 tablespoons peanut butter
- ¼ cup chopped fresh cilantro
- 1 cup bagged broccoli slaw
- 2 tablespoons canola oil
- Place the oats in the bowl of a food processor or high-speed blender, and pulse until a flour forms.
- Add the chickpeas, soy sauce, lime juice, ginger, peanut butter, cilantro and broccoli slaw.
- Pulse until a smooth mixture forms. You shouldn’t see chunks of chickpeas, but you also shouldn’t make it overly smooth so that you can’t see cilantro leaves anymore.
- Remove the lid from the food processor, scrape the mixture out into a bowl, and then divide it into 4 patties. Place the patties on a plate, cover and refrigerate for at least 30 minutes and up to 4 hours.
- Heat the oil in a nonstick pan over medium heat. Cook the chickpea burgers on each side for about 8-9 minutes, until golden brown.
- Serve on burger buns with your favorite toppings.
Serve on burger buns with your favorite toppings. I like to serve these with lots of mayonnaise and extra broccoli slaw on top of the burger.
Use a microplane to grate the fresh ginger.
You can use any type of oil for frying these chickpea patties: canola, vegetable oil, grapeseed, or avocado oil.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 276mgCarbohydrates: 38gFiber: 10gSugar: 7gProtein: 13g
Made these for dinner tonight. I am not usually a bean eater and I thought these were really tasty. I will definitely keep this in the dinner rotation. I felt good about eating then when I was done. Thanks for the great recipe.
Do you think you could make extra and freeze these?