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Tahini sauce dripping down the side of the tahini burger.

Chickpea Veggie Burgers

These Chickpea Veggie Burgers have a similar taste and texture to that of a falafel, but are served up burger-style with a delicious tahini yogurt sauce!
4.67 from 3 votes
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Course: Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 patties
Calories: 320kcal
Author: Elysia


For the Chickpea Patties:

  • 1 19 oz can no salt-added chickpeas drained and rinsed (or about 2 cups cooked chickpeas)
  • 1/3 cup tahini
  • 1 cup quick oats (or sub in almond flour for a lower carb option)
  • 1 small onion finely diced
  • 2 garlic cloves minced
  • 1 large carrot grated (about 1 cup grated carrot)
  • 1 large handful of parsley chopped
  • 2 tbsp lemon juice
  • Zest of one lemon
  • 3 tbsp Tamari
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • Olive oil for brushing

For the Tahini Yogurt Sauce (optional)

  • ½ cup plain Greek yogurt
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • ¼ tsp paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste


  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place all of the ingredients for the chickpea burgers in a food processor other than the olive oil. Pulse several times until ingredients have broken down, but still some chunkiness remains. You don't want the mixture to turn into a smooth paste. You may need to use a spatula to fold the ingredients from the bottom of the food processor in with those at the top. Pick up some of the mixture with your hands. It should be sticky enough to form into burgers, but not so sticky that it still feels wet. If the mixture feels too wet, fold in some additional oats. If it feels too dry, add one tablespoon of water at a time until it binds together.
  • Using your hands, form the chickpea mixture into 6 evenly sized patties and place them spaced apart on the parchment paper. Lightly brush the surface of the patties with olive oil. Bake in the oven for approximately 35-40 minutes, or until slightly firm and lightly browned, flipping carefully after about 30 minutes.
  • In the meantime, if you plan to make the tahini yogurt sauce, combine all the ingredients for the spread in a small bowl.
  • Serve burgers on a lettuce wrap, bun, pita or in a salad topped with the yogurt spread.


  • You may need to play around with the consistency of the mixture after pulsing the ingredients in the food processor. If it feels too wet, add more quick oats. If it feels too dry, add one tablespoon of water at a time until the mixture sticks together.
  • If you don't have a food processor, you can also mash the chickpeas in a large bowl with a potato masher or blitz the chickpeas with an immersion blender and then add the remaining ingredients to the bowl and mix thoroughly. You may need to add some water to help the mixture stick together if it's not binding.
  • I like to bake the patties for convenience, but you can also cook them on the stove top in a large frying pan if preferred. To do so, add some oil to the pan and cook them over medium heat for about four minutes on the first side and 3-4 minutes on the other side.
  • When flipping the patties, do so very carefully as they can be fragile.
  • You can also form the mixture into small patties if desired. They taste great served like falafels and the mini patties are especially great for little ones!


Calories: 320kcal | Carbohydrates: 23g | Protein: 14g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 642mg | Potassium: 343mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2757IU | Vitamin C: 20mg | Calcium: 135mg | Iron: 4mg
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