Spiced Chickpea Veggie Burgers

This is one of the BEST veggie burger recipes I've ever tasted. It's made with chickpeas, veggies and some spices to create a patty that is flavorful with a heart texture, and it actually stays together! Go ahead and enjoy it on Meatless Monday or multiple nights per week.

Course Main Course
Keyword veggie burger
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 burgers
Author Natalie Rizzo, MS, RD


  • 3 tablespoon olive oil divided
  • 1 medium carrot finely chopped
  • ½ bell pepper any color, chopped
  • ½ yellow onion diced
  • 2 garlic cloves minced
  • 1-15 oz can of chickpeas drained and rinsed
  • 1 teaspoon ground cumin
  • ½ teaspoon of paprika
  • ½ teaspoon coriander
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup fresh chopped parsley loosely packed
  • 1 egg
  • ¼ cup panko breadcrumbs, almond meal, or flour + more for dusting


  1. In a large skillet, heat 1 tablespoon of olive oil over medium high heat. Add the carrots and cook for about 4 minutes. Add the bell pepper, onion, and garlic and cook for an additional 2-3 minutes, or until onions are slightly translucent. When cooked, set aside to cool.
  2. While vegetables cook, add chickpeas, cumin, paprika, coriander, salt, pepper and parsley to a food processor and slightly process to obtain a chunky paste. Add the egg and panko (or breadcrumbuntil a thick batter forms. Lastly, add the cooked vegetables to food processor and pulse a few times until well combined.
  3. To form patties, dust hands with leftover flour or panko and roll into four balls. Place on a parchment lined baking sheet and refrigerate for about 30 minutes.
  4. Heat remaining two tablespoons of oil in a skillet over medium high heat. Place the burgers in the pan and cook for about 5 minutes on each side, or until browned and crispy, Serve while hot.