Forget everything you know about complicated veggie burgers! These Buffalo Chickpea Burgers are easy to make, ready in less than 20 minutes, and don’t fall apart. Plus, they’re loaded with protein and a spicy kick!
Chickpeas are a versatile bean you should always have in your cupboard. From hummus to falafel to edible vegan cookie dough, and now these vegan Buffalo Chickpea Burgers, what can’t these soft white beans do?
Chickpea burgers are unlike any veggie burger you’ve tried before. They’re made with a base of mashed chickpeas, vegetables, buffalo sauce, and oats. Vegetables and a jalapeno pepper add texture, while the buffalo sauce gives each bite a spicy, smoky twist. Oats are a must and will prevent the patties from falling apart!
It takes mere minutes to form these vegan chickpea patties. They don’t fall apart, pan-fry in about 5 minutes, and have a delightfully spicy kick! Pile on all kinds of fresh toppings and dig in.
- It’s one of the easiest veggie burger recipes ever. Just pulse everything together, form into patties, and pan fry until crisp.
- A naturally vegan chickpea burger that can be made gluten free too!
- Mixing buffalo sauce right into the chickpea patties adds a complex heat reminiscent of your favorite buffalo cauliflower wings or buffalo sauce-covered meatless meatballs.
Chickpeas - Drained and rinsed canned chickpeas are the easiest option. Feel free to cook the dry beans yourself if you want to go all out.
Vegetables - A mixture of carrots, onion, jalapeño, and garlic give these burgers texture, nutrition, and heat.
Buffalo sauce - It’s used in the patties and as a burger topping for a spicy kick. If this is too much spice for you, stir 2 tablespoons of buffalo sauce with 1 tablespoon of melted vegan butter to tone down the heat.
Rolled oats - These will prevent the veggie burgers from falling apart. Keep the recipe gluten free by using certified gluten free rolled oats. Quick oats may not work as well because they soak up moisture too quickly and could turn to mush.
Step 1: Mix the veggies and chickpeas. Add the vegetables to a food processor and pulse together. Next, add the chickpeas, buffalo sauce, salt, and oats, and pulse again. The mixture should still have some texture to it and not be too wet when it’s done.
Step 2: Form the patties. Use your hands to form the chickpea mash into 6 equally-sized burger patties.
Step 3: Pan fry. Heat some oil in a pan over medium heat. Add the burgers and cook until both sides are golden brown.
Step 4: Serve. Serve the chickpea burgers on hamburger buns with extra buffalo sauce on top. Enjoy!
Tips and FAQs
- If the chickpea and vegetable mixture seems too wet, add 1 extra tablespoon of oats.
- Don’t over-pulse the mixture; otherwise, the burger texture will be too mushy.
- Wet your hands to keep the mixture from sticking when you’re forming the patties.
- Feel free to grill the patties on an outdoor grill or grill pan instead of pan frying.
- Chickpea burger toppings: Avocado, cheese (vegan or regular), chipotle mayo, lettuce, microgreens/sprouts, chipotle aioli, tomatoes, red onions, vegan mayo, zhoug sauce, etc.
Can you bake chickpea burgers instead?
Yes, you can bake the burgers in a 400ºF oven for 20 to 25 minutes, flipping halfway.
How do you prevent veggie burgers from falling apart?
Veggie burgers have a reputation for falling apart. You don’t have to worry about that with these chickpea burgers. The mixture sticks together like glue because it has (when properly pulsed) the perfect ratio of mashed beans and veggies to moisture.
If you are worried about them falling apart, you can place the formed patties in the refrigerator for 20 to 30 minutes. Pan fry them while they’re still cold to help everything hold together.
Are they freezer-friendly?
Yep! Freeze the uncooked burgers on a baking sheet until solid, then transfer them to an airtight container or Ziploc bag. Freeze for up to 3 months and let them thaw before cooking.
More vegan dinner recipes
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Buffalo Chickpea Burgers
- 2 carrots roughly chopped
- ¼ cup onion roughly chopped
- 1 jalapeño roughly chopped, seeds removed
- 1 large garlic clove roughly chopped
- 15 oz. chickpeas drained and rinsed
- 3 tablespoon buffalo sauce plus more for serving
- ¼ teaspoon salt
- ½ cup rolled oats
- Add the roughly chopped carrots, onion, jalapeño, and garlic to your food processor and pulse 5 times.
- Then, add the chickpeas, buffalo sauce, salt, and rolled oats and pulse 10 times. You should still be able to see some whole oats and the mixture should be slightly wet but still easy to work with. If it seems TOO wet, add one more tablespoon of oats. NOTE: You don't want to over-pulse it; otherwise, the texture will be too mushy.
- Next, use your hands to form the mixture into 6 burgers.
- Add 1 tablespoon of oil to a large nonstick skillet and heat over medium heat. Once hot, add the burgers and cook them for 3 minutes on the first side, then flip them over and cook for 2-3 minutes on the second side until they're golden brown.
- Serve with extra buffalo sauce on top and enjoy!
UPDATE NOTE: This post was originally published in April 2016. It was updated with new text and photos in August 2022.