Breaded Chicpea Vegan Burger Recipe for Crispy Perfection

Craving a hearty, satisfying burger that’s 100% plant-based and packed with flavor? Look no further than this breaded chickpea vegan burger recipe!

Chickpeas are a true superstar in the vegan kitchen—nutritious, versatile, and wonderfully textured. When transformed into a patty, coated in crispy breadcrumbs, and pan-fried to golden perfection, they become the perfect centerpiece for a burger even non-vegans will crave.

This recipe is a celebration of simple pantry staples coming together to make something truly special.

Whether you’re new to vegan cooking or just looking for a new favorite burger, these breaded chickpea burgers are easy to make, freezer-friendly, and ideal for meal prep. Serve them with your favorite toppings and buns, and you’ll have a meal that’s both comforting and nourishing.

Let’s dive into why you’ll absolutely love this recipe!

Why You’ll Love This Recipe

• Deliciously Crispy: The breaded coating gives each burger a satisfying crunch, making each bite irresistible.
• Protein-Packed: Chickpeas are a great source of plant-based protein and fiber, keeping you full and energized.
• Simple Ingredients: Most of what you need is already in your pantry, making this a budget-friendly choice.
• Customizable: Spice it up, change the toppings, or swap in gluten-free breadcrumbs for a gluten-free option.
• Meal Prep Friendly: Make a batch ahead of time, freeze, and reheat for a quick lunch or dinner.
• Kid-Approved: The mild, savory flavor and crispy texture make these burgers a hit with kids and picky eaters.

Ingredients

Equipment

• Food processor or potato masher
• Large mixing bowl
• Measuring cups & spoons
• Box grater (for carrot)
• Frying pan or skillet
• Baking sheet (if baking instead of frying)
• Spatula
• Small bowls (for breading setup)
• Parchment paper (if baking)
• Paper towels (for draining)

Instructions

1. Prepare the chickpea mixture:

   In a food processor, combine chickpeas, onion, garlic, carrot, parsley, cumin, smoked paprika, salt, pepper, lemon juice, and olive oil. Pulse until mostly smooth but with some texture remaining.

   (Alternatively, mash chickpeas and mix with other ingredients by hand.)

2. Add binders:

   Transfer mixture to a large bowl. Stir in ½ cup breadcrumbs and rolled oats.

   Mix well. If the mixture is too sticky, add a few more oats or breadcrumbs until it’s firm and easily holds together.

3. Shape the patties:

   With damp hands, divide the mixture into 4 equal portions. Shape each into a thick patty, about the width of your burger buns.

4. Breading setup:

   Place 1 cup breadcrumbs in a shallow bowl. Pour non-dairy milk in another bowl.

5. Bread the patties:

   Dip each patty first into the non-dairy milk, then coat thoroughly in breadcrumbs, pressing gently so they adhere.

   Tip: For extra crunch, double-dip – repeat the milk and breadcrumb coating.

6. Chill (optional but recommended):

   Place breaded patties on a plate and refrigerate for at least 20 minutes. This helps them firm up and hold together better during cooking.

7. Pan-fry the burgers:

   Heat a generous layer of olive oil (about 2-3 Tbsp) in a large skillet over medium heat. Once hot, add the patties.

   Cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

   Alternative: To bake, preheat oven to 400°F (200°C), place patties on a parchment-lined baking sheet, spray with oil, and bake for 20-25 minutes, flipping halfway.

8. Toast the buns:

   While the burgers cook, lightly toast your burger buns in a dry skillet or toaster.

9. Assemble your burgers:

   Place a crispy chickpea patty on each bun. Add your favorite toppings: lettuce, tomato, pickles, sliced red onion, vegan mayo, mustard, ketchup, or even homemade vegan ranch.

10. Serve and enjoy!

    Serve hot and savor every crispy, hearty bite!

Tips & Variations

• Customize the flavor: Add a teaspoon of curry powder, chili flakes, or fresh herbs like cilantro for a different twist.
• Make it gluten-free: Use gluten-free oats and breadcrumbs.
• Freeze for later: After breading, freeze uncooked patties in a single layer, then transfer to a zip-top bag. Cook from frozen, adding a few extra minutes to the cook time.
• Switch up the beans: Try half chickpeas and half white beans or lentils for a different texture.
• Spicy version: Add hot sauce or diced jalapeños to the mix for a spicy kick.
• Crispier coating: Use panko breadcrumbs instead of regular for extra crunch.
• Make mini sliders: Shape the mixture into 8 small patties for party-friendly sliders.
• Try it with sauces: These burgers pair beautifully with vegan tzatziki, spicy sriracha mayo, or even classic BBQ sauce.

Nutrition Facts

Nutrition will vary depending on the type of breadcrumbs, oil, and toppings used.

Serving Suggestions

• Serve on toasted whole wheat, ciabatta, or pretzel buns for a gourmet touch.
• Layer with crisp lettuce, juicy tomato, and creamy avocado slices.
• Add quick pickled red onions or sliced pickles for tang and crunch.
• Slather on vegan mayo, mustard, or homemade vegan ranch for extra flavor.
• Pair with a side of oven-baked sweet potato fries, a fresh green salad, or creamy vegan coleslaw.
• For a lighter option, serve the patty over a bed of greens with lemon-tahini dressing.

Conclusion

Breaded chickpea vegan burgers are the ultimate answer to plant-based comfort food cravings. Crispy on the outside, tender and flavorful on the inside, they’re perfect for weeknight dinners, meal prep, or even your next backyard BBQ.

With minimal prep and endless customization options, you can make them your own with simple pantry swaps and creative toppings.

If you’re looking to expand your vegan repertoire, these burgers are a must-try. Not only are they satisfying and wholesome, but they also prove that plant-based eating can be both nourishing and indulgent.

Don’t forget to check out our other favorites like Vegan Black Bean Burger, Vegan Lentil Loaf, and Buffalo Cauliflower Bites for even more delicious inspiration!

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