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Baked Chickpea Burgers

Chickpea Burgers 1

What is it about burgers that makes us want to celebrate? Is it the crispy, yet tender patty? The sweet and juicy tomato? The crunchy lettuce (or, if you’re like me, kale)?

Then comes the moment of truth. All the cheese, grease, and meat in traditional hamburgers make the popular party sandwich a heart attack waiting to happen. When I think of all the grease, sodium, and calories in the patties of traditional hamburgers, I want to cry.

Okay, so I’m not really quite that emotional. But really, I feel sad.

Now, let’s talk about vegans. We love our veggie burgers. :)

But, sad to say, not all veggie burgers are exactly healthy. Most of the vegan “chicken” patties out there are deep fried.

Right now, I just want you to think for a minute. What is it about a fried “chicken” (or chicken) patty that you like? The crispy edges? The tender insides? The flavor?

Is it possible to have a crispy exterior, tender insides, and loads of salient flavor without any frying involved?

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Enter: the baked chickpea burger. Your new best friend.

Dress it up with some tomatoes, onions, fresh kale, and veganaise on a whole wheat bun, and you’ll forget any one thing else ever existed.

Chickpea Burgers Square


And their baked, not fried. (=SCORE!)

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So, if you’ve been wondering what to make for your Fourth of July picnic, look no more. I’ve got your back.

You’re welcome.

Baked Chickpea Burgers

Serves 8
Prep time 10 minutes
Cook time 22 minutes
Total time 32 minutes
Allergy Tree Nuts, Wheat
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot


  • 1 can cooked chickpeas (garbanzos) (15 ounces or 1 1/2 cups, drained)
  • 1 cup breadcrumbs (or 2 slices of bread blended into crumbs, or a mixture of panko, cornflakes, and bread)
  • 1/2 cup gluten flour (a.k.a. vital wheat gluten)
  • 1 tablespoon nutritional yeast flakes
  • 1 1/2 teaspoon McKay's vegan chicken style seasoning (or vegan vegetable bouillon of your choice)
  • 1/2 teaspoon salt (or to taste, for patty dough)
  • 1 1/2 teaspoon soy sauce or Bragg's liquid aminos (for the patties)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup water (use 1-2 Tablespoons less if you're making youre using fresh bread (not dried) for your breadcrumbs)
  • 1 2/3 cup organic cornflakes (for breading)
  • 1 teaspoon nutritional yeast flakes (for breading)
  • 1 pinch salt (for breading)
  • 1/3 cup unsweetened almond milk
  • 3 teaspoons soy sauce or Bragg's liquid aminos
  • 2 teaspoons organic cornstarch


Step 1
Preheat oven to 350 degrees F.
Step 2
In a high speed blender or food processor, pulse blend your cooked garbanzos until they resemble a chunky/crumbly course meal.
Step 3
Place garbanzo "meal" (for lack of a better term), bread crumbs, gluten flour, yeast flakes, salt, and McKay's "chicken" seasoning (or vegetable bouillon) in a bowl and use your fingers to combine.
Step 4
Next, mix your soy sauce, olive oil, and water in a cup and stir briskly with a fork or wire whisk. Pour your wet mixture into your garbanzo/gluten mixture, using your fingers to combine.
Step 5
In a blender or food processor, blend your organic cornflakes until they become course crumbs. You don't want a fine powder, but you don't want any visibly big pieces either. Find a happy medium. :)
Step 6
Now, you're going to place two small bowls out on your counter. In the first bowl, you're going to combine your unsweetened almond milk, organic cornstarch, and soy sauce. In the second bowl, you're going to mix your organic cornflakes crumbs, yeast flakes, and salt.
Step 7
Lightly grease a baking sheet with olive oil.
Step 8
Now, form 1/4 cup sized patties out of your garbanzo/bread crumb/gluten flour dough. You should be able to make at least 8 patties. Dip each patty in your almond milk mixture, then in your cornflake crumb breading. Place the patties about 1 - 2 inches apart on your baking sheet.
Step 9
Bake patties at 350 degrees for about 10 minutes, flip each patty over, then bake for another 10-12 minutes.
Step 10
Serve hot, fresh out of the oven, with veggies on a whole wheat bun. Or, store in an airtight container in the fridge to be re-heated later.


1. If you aren't going to be serving these chickpea patties immediately, I recommend storing them in an airtight container as soon as they are cool enough to handle. Once, I left them sitting on the baking sheet for a couple of hours to cool off after baking. It turned out to be a really bad idea, as the patties really dried out. Because they aren't fried, there isn't alot of oil to lock in moisture. So, you just have to be careful not to let them dry out.

2. This recipe was inspired by VeganDad's Chickpea Burgers, although I have made serious amounts of changes to his recipe, which was modified from Isa Chandra Moskowitz's recipe, from Veganomicon, posted here.

“Come now, and let us reason together, saith the LORD: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool.” Isaiah 1:18 (King James Version)


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{ 14 comments… add one }

  • chow vegan July 2, 2013, 3:25 pm

    Super yum! These crispy patties look like they would be really good even without a bun. I love that they’re baked. :-)

    • Lindsay July 2, 2013, 6:06 pm

      Thanks! I love the baked thing too! :)

  • Rachael July 2, 2013, 3:57 pm

    One of these days you’ll make a recipe that I don’t want to eat RIGHT NOW. Salivating!

    • Lindsay July 2, 2013, 6:06 pm

      ahahaha! You are sweet. ;) My goal is to keep you salivating. ;)

  • madscar July 3, 2013, 2:56 am

    This is amazing! I love it:)

    • Lindsay July 3, 2013, 8:21 pm

      Thanks, Madscar! They’re kind of my favorite sandwich/burger thingy right now. :)

  • vegan miam July 3, 2013, 1:03 pm

    Did my comment go through?

    • Lindsay July 3, 2013, 8:20 pm

      No…for some reason it didn’t. :( I’m not sure what happened. Let me know if there’s anything I can do to help. Btw…I just found your blog for the first time today (I know, sometimes I’m out of the loop…:p), and I love it! Thanks for stopping by!

  • Stephanie July 12, 2013, 10:48 am

    Wow, these look like everything a veg burger should be! And I love that they’re baked! Great photos, you’re making me HUNGRY!

    • Lindsay July 12, 2013, 7:37 pm

      Thanks, Stephanie! They were soooooo yummy. We had them with sandwiches with tomatoes and avocado. Yummo. :)

  • Chris July 15, 2013, 8:02 am

    I featured your great recipe for Baked Chickpea Burgers on my Healthy Recipes Blog Carnival today! I hope you’ll stop by and check it out.

    • Lindsay July 15, 2013, 9:54 pm

      Thanks so much, Chris! I’ll have to check it out.

  • Shayna January 1, 2014, 3:45 pm

    Hi! What if I don’t have gluten flour?

    • Lindsay January 2, 2014, 1:58 pm

      Hmm…..I don’t know what I would use to substitute. I’ve not tried arrowroot or cornstarch in this, but I’m guessing *maybe* they might work, if you adjusted the amounts. FYI, you probably already know this, but vital wheat gluten is another name for gluten flower. Thanks for your comment, Shayna!


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