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    Home » Main dish » Vegan Chickpea and Oat Burgers

    Vegan Chickpea and Oat Burgers

    Published: Jul 1, 2021 · Modified: Feb 12, 2023 by Jessica

    JUMP TO RECIPE PIN SHARE

    These vegan chickpea and oat burgers are unbelievably tasty with such an amazing texture. They are so easy to prepare and make for a perfect plant-based dinner that's super filling and satisfying. And you won't miss the meat at all!

    Showing is a vegan chickpea and oat burger that's on a plate with a side of roasted potatoes. The burger also layers tomatoes, lettuce, a pinkish sauce and pickled red onions. You can see more roasted potatoes and burger patties in the background, a jar with some more pickled onions as well as a blue hand towel.

    Oh hello there, a-ma-zing chickpea burgers.

    I am so very excited to introduce you to your new favorite-to-be veggie burger recipe. Tender, savory, extra flavorful, healthy and that does-not-fall-apart veggie burger.

    In the summer, I feel like we eat both veggie burgers and veggie sushi at least once a week. I'll definitively make my own sushi, but will usually keep some store bought no-meat patties in the freezer for these quick dinners when I just don't feel like cooking.

    The problem is that even the healthiest store bought veggie burger patties I can find are packed with way too much sodium.

    And don't you feel like homemade plant-based burgers always end up either too dry or a big messy falling apart chaos in your plate? I get so annoyed when this happens. Well, no disastrous burgers in here.

    The combination of crushed chickpeas with rolled oats and shredded zucchini act like glue that stays moist to create a super tender, yet crispy on the outside, delicious patty. Plus a little soy sauce with garlic and nutritional yeast for flavor and whoa, these burgers will be a hit!

    So, with only a minimum hands-on prep time, you can make these whole foods vegan burger patties that are protein-rich, fiber-rich and filled with nutrients. They can be prepped ahead of time too, so you just have to reheat when it's time to eat.

    Showing is an overhead view on a open face vegan chickpea and oat burger. The patty is topped with pickled onions and you can see tomatoes and lettuce underneath the patty. There are roasted potatoes beside the burger on the plate as well.

    Easy veggie burger patties that hold well

    You will have to crush the chickpeas in the food processor and combine them with the rest of the ingredients in the same bowl.

    But then the trick is to let the mixture sit for about 20 minutes. This will allow the rolled oats to soak up on some of the water-moisture to soften and also create a sticky effect that will help the ingredients hold well together. They won't fall apart when cooking or when eating. Don't skip on that step!

    Also, once the patties are golden brown in the pan, you will add a small amount of veggie broth (or water) to the pan. This will soften the patties a little more and avoid ending up with dry-ish burgers that crumbles and falls apart when eating.

    Ingredients you'll need and variations to the recipe

    • Canned chickpeas: (psst... keep the juice from the can to make a bagatelle!)
    • Rolled oats: the thicker old-fashioned kind works better than quick cooking oats.
    • Flour: I used white whole wheat flour from king Arthur, but any kind will work. Choose a gluten-free flour if needed.
    • Zucchini: shredded zucchini add volume, moisture and texture to the veggie patties.
    • Chia seeds: combining chia seeds with a little water creates a gel that closely mimics the binding effect from eggs.
    • Sunflower seeds: they add such a nice crunch! You can swap for pumpkin seeds too.
    • For flavor: Soy sauce (tamari for a gluten-free recipe), nutritional yeast, garlic and fresh cilantro (can also use fresh parsley).

    You can vary the flavor profile of these burgers by adding more spices like ground cumin, chili powder, paprika or dried herbs.

    Showing are the ingredients needed to make this recipe, you can see a can of chickpea, rolled oats, a zucchini, sunflower seeds, nutritional yeast, garlic, chia seeds, soy sauce, flour and fresh herbs.

    How to make the easiest vegan chickpea and oat burgers

    • First add the canned chickpeas and garlic clove to a food processor and process until fairly smooth. Then transfer to a medium size bowl.
    • To the crushed chickpeas, add the rest of the ingredients and stir to combine. I like using my hands to squeeze the mixture and make sure everything is as uniform as possible. Then, let the mixture rest for 20-30 minutes. The texture will become smoother with a nice sticky consistency.
    • Then, form the patties using your hands. I like to make 7 patties, but 6 to 8 patties will work. You could even make up to 12 smaller patties if you want to serve them to top salads or buddha bowls.
    • Then, roast the patties in a large pan. I like to use a small amount of oil that I spread using a brush, so it keeps the added oil to a very minimum. It will help brown the patties. Roast for about 5-7 minutes on each side on medium high heat.
    • When both sides are nicely golden brown, then finish up by adding an extra ¼ cup of water or veggie broth to the pan. The liquid will evaporate and be absorbed quickly, so just flip the patties once or twice while there is liquid to ensure both sides were in contact with some of it. The patties should be done once there are no liquid anymore.
    • In process picture: showing is an overhead view on a food processor with a beige crumbly mixture.
    • In process picture: you can see ingredients pilled in a white bowl
    • In process picture: You can see a hand mixing a crumbly beige and green mixture in a bowl.
    • In process picture: you can see a hand adding a bean patty on a plate
    • In process picture: you can see a bean patties cooking in a non stick pan with a spatula flipping them.

    Watch how to make them

    Tips when making these vegan chickpea and oat burgers

    • Don't press with a spatula on the patties when cooking them to make sure they don't break up.
    • The patties might shrink a tiny bit while cooking, so make sure to shape them at least the size of your bun before cooking.
    • Do not skip on letting the mixture rest before forming your patties! This allows the oats to do its magic binding effect.
    Front angle view on a white plate that contains a vegan chickpea and oat burger with a side of roasted purple potatoes. You can see more burger patties in the background and a blue hand towel as well.

    Serving suggestions

    Classic American style burgers are great with these veggie patties. Serve with roasted potatoes or on a hot day, they are amazing with a watermelon salad or a green salad.

    They also make amazing buddha bowl toppings. Simply make the patties smaller while aiming for the same thickness (so they cook the same). They also make for great salad garnishes to boost the protein content of your meal.

    Also, fill pita breads using these plant-based chickpea patties and top with kalamata olives and vegan tzatziki or hummus for a fun Mediterranean twist.

    Burgers toppings

    As featured in the pictures, I like to serve them with pickled onions, tomatoes, lettuce and a quick mayo sauce. I make the mayo sauce by combining vegan mayo + ketchup + chopped dill pickles + dried dill weeds.

    If you love smoky flavor, then be sure to add some smoked paprika or chipotle powder to the patty mixture and top with a chipotle mayo sauce.

    Other great ideas include: sliced pickles, avocados or vegan avocado crema, roasted red pepper and sliced cucumber or jalapeño.

    Close up on a vegan chickpea and oat burger that's on a plate with a side of roasted potatoes. The burger also layers tomatoes, lettuce, a pinkish sauce and pickled red onions. You can see more roasted potatoes and patties in the background as well as a blue hand towel.

    How to make these vegan chickpea and oat burgers gluten-free

    To make this recipe gluten-free, swap the soy sauce for a gluten-free tamari sauce and use a 1:1 gluten-free flour. Also, make sure to use rolled oats that are certified gluten-free (and the obvious gluten-free bun, too).

    Storage

    Store any leftover cooked patties in an air-tight container for up to 4-5 days in the fridge. Reheat them in the microwave or even better, roast for a few minutes in a pan or until warmed up so they get crispier.

    You can also store the uncooked patties in the fridge until ready to eat and cook them just the same way (they will dry up a bit, so be sure to add the extra ¼ cup of water/veggie broth after they are golden brown). Perfect for meal-prep!

    Showing is a vegan chickpea and oat burger that's on a plate with a side of roasted potatoes. The burger has a bite taken off. The burger also layers tomatoes, lettuce, a pinkish sauce and pickled red onions. You can see more roasted potatoes and burger patties in the background.

    Other chickpea recipes you might like

    • Broccoli hummus
    • Chickpea and vegetables curry stew
    • Falafel buddha bowl
    • Orange quinoa salad with chickpeas
    • Creamy dill chickpea salad
    • Vegan tray bake
    • Chickpea patties

    Other sandwich recipes you might like

    • Vegan Buffalo 'Chicken' Sandwich
    • Vegan beet and carrot pickle sandwich
    • Marinated smoky tofu sandwich
    • Vegan jackfruit burger patties
    • Chickpea avocado sandwich
    • Tofu scramble breakfast sandwich
    • Balsamic marinated tofu wraps

    I hope you enjoy these vegan chickpea burgers as much as we do! If you try them, please leave a comment below and rate the recipe to let me know how they were. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    *THANKS TO MY SISTER SONIA WHO HELPED DEVELOP AND TEST THIS RECIPE*

    Showing is a vegan chickpea and oat burger that's on a plate with a side of roasted potatoes. The burger also layers tomatoes, lettuce, a pinkish sauce and pickled red onions. You can see more roasted potatoes and burger patties in the background, a jar with some more pickled onions as well as a blue hand towel.

    Vegan Chickpea and Oat Burgers

    5 from 3 votes
    These vegan chickpea and oat burgers are unbelievably tasty with such an amazing texture. They are so easy to prepare and make for a perfect plant-based dinner that's super filling and satisfying. And you won't miss the meat at all!
    PRINT RECIPE PIN RECIPE
    Prep Time10 mins
    Cook Time10 mins
    Resting time20 mins
    Total Time40 mins
    Servings 7 burgers
    Author Jessica Laroche

    Equipment

    • Food processor

    Ingredients
      

    • 15 oz canned chickpeas - rinsed and drained
    • 1 clove of garlic - peeled
    • 1 ½ cup rolled oats
    • 2 tbsp chia seeds
    • ¼ cup flour - all-purpose or whole wheat
    • ¼ cup nutritional yeast
    • ¼-1/2 cup fresh parsley - or cilantro
    • ¼ cup sunflower seeds
    • 3 tbsp soy sauce
    • ¼ cup water
    • 1 cup zucchini - shredded

    Instructions
     

    • In a food processor, process together the chickpeas and garlic to a coarse texture. Transfer to a medium-large bowl.
    • Add the rest of the ingredients (including the ¼ cup of water) and combine using a spoon. I love to also use my hands to press on the ingredients and make sure the mixture is uniform.
    • Let the mixture sit for 20-30 minutes.
    • Then, shape in 7 patties using your hands. Gently press on them to make sure they are tight.
    • Warm up a large non-stick pan. I like to use a tiny amount of oil that I spread with a brush (it helps the patties brown nicely), but this is optional. Roast the patties for about 5-7 minutes on each side or until golden brown. When done, add an additional ¼ cup of water (or veggie broth) to the pan over the patties and flip them while there is some liquid (so both sides are in contact with it). The patties are ready when the liquid is gone and it dried out (should take about 1 min)
    • Serve with your favorite burger fixings. Enjoy!

    Video

    Notes

    • Store the cooked patties in the fridge for up to 4-5 days (covered container). Simply reheat in the microwave when ready to eat or even better, warm up in a pan for a few minutes for best texture. If it seems like they dried up a bit, then don't hesitate to add a little water to the pan to add some moisture back in.  You can also store the uncooked patties in the fridge (in a covered container too) and roast them as described when ready to eat.
    • Do not skip the 20-minute resting time, it is important for final texture.
    • Don't press on the patties when roasting them so they don't break.
    • The patties can shrink a bit while cooking, so be sure to shape them big enough (at least the size of your bun).
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    Reader Interactions

    Comments

    1. Nancy says

      July 09, 2021 at 6:08 pm

      5 stars
      These are the best plant based burgers I have made and by far the easiest to make. I used my food processor to grate the zucchini too. The sunflower seeds give them crunch and they brown and hold together really well. This will be a regular on my menu😊

      Reply
      • plantbasedjess says

        July 09, 2021 at 7:29 pm

        Nice! I'm glad you liked them! 🙂

        Reply
    2. Linda M. says

      July 16, 2021 at 10:16 am

      5 stars
      I have tried several veggie burgers over the years and they always fall apart in the frying pan -- mostly rice or tofu based. These , however, are everything you say!! They hold together so well and are easily formed in to patties - the flavour is so tasty with the seeds and brewers yeast and I love that there is a whole cup of zucchini to add moisture and color as well as flavour!! I love these and this will be my "veggie burger" recipe going forward - so excited to have learned about this - thanks Jessica : )

      Reply
      • plantbasedjess says

        July 17, 2021 at 6:25 am

        Hello Linda!! I'm so glad you love them!! 🙂

        Reply
    3. Jeremy says

      April 04, 2022 at 9:09 pm

      5 stars
      Do you have the nutrition numbers for this recipe?

      Reply
      • Jessica says

        April 05, 2022 at 8:35 pm

        Hi Jeremy! I don't have these info right now, I'm hoping to add nutritional info to my website anytime soon! 🙂

        Reply
    4. Carol says

      August 29, 2022 at 3:09 pm

      I made a recipe with black beans and oats and it did not hold together. You don't have to put the oats in the food processer?

      Reply
      • Jessica says

        August 29, 2022 at 4:15 pm

        Hi Carol! No, the oats don't go in the food processor. I don't know about a burger recipe with black beans, but this vegetarian patty recipe hold very well together. There is a 20 minutes "soaking time" for the oats to absorb the added water and moisture from the zucchini. Then, the oats turn softer and actually help bind all the ingredients together. So, don't skip on that waiting time. I hope you give this recipe a try and keep me updated! 🙂

        Reply

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    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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