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
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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.
Laura W says
I use almond flour now for all breading, in place of cornmeal, whole wheat, etc. It's great.
These burger look awesome. If I have no flaxseed meal and have no problems with eggs, I'm assuming/ hoping I could just use an egg instead?
I haven't tried it myself, but yes you should be able to!
Meg @ With Salt and Wit says
Ohhhhh how did you know that I just started to crave veggie burgers?! We went out to dinner Saturday and I had an ah-mazing quinoa burger then I come here today and see this. Um perfection!
Yum love the Cajun spices here. Love the sweet potato and chickpea combo I’ve been loving homemade veggie burgers lately can’t wait to try these.
borderline obsessing over these and plotting when i am making them for jord and i
Thanks Rach! These are Miguel-approved, so I bet Jordan would like them too.
Marina @ A Dancer's Live-It says
It may be breakfast time right now but I'm sitting here drooling at these burgers. Erin you rock. A burger for everybodyyyyyy is right!! Lol
Haha thanks Marina! Burgers for breakfast are totally acceptable... 😀
Shashi @ RunninSrilankan says
I so adore veggie burgers and as far as veggie ones go - Erin this sounds wonderful and easy too - heck, they sound so good, I'd eat them even if they broke up mid flip!
Selena @ The Nutritious Kitchen says
Okay thank you for developing the first SIMPLE veggie burger ever! Seriously there are usually a zillion ingredients and I never have the effort to attempt but this right here is SO up my alley! Totally pinning!!
Right?! Thankfully the cajun seasoning adds so much flavor that you don't need a ton of other STUFF. Thanks Selena!
Alexa [fooduzzi.com] says
YAAAAAAS! Love love love this recipe. Totally making these soon! ps. loving the dark, moody pics 😉
Sarah @ Making Thyme for Health says
That picture with the dripping mayo...I just died. These look so good and I love how short the ingredient list is!
Also, I totally have little black Coco hairs all over my face on a daily basis from kissing and cuddling her. #worthit
Definitely worth it 🙂
I have made veggie burgers, but I have not used chickpeas yet! These look awesome, and I love your little burger jingle lolz
HAAAA thanks. And yeah chickpeas surprisingly yet not surprisingly work super well in veggie burgers!
ACKTIVE LIFE says
I had an amazing burger last night...It was unbelievable! 🙂 I honestly love everything on top of my burger. I do not discriminate. LOL!
Kelly @ Kelly Runs For Food says
You had me at sriracha and avocado. These look so good! I get random cravings for veggie burgers and I'll have to remember these. Have a great weekend!
Megan @ Skinny Fitalicious says
I haven't made veggie burgers in forever. I really need to get on that. Favorite topping is mustard. I'm crazy about that stuff!
Ahh I cannot get on board with mustard.. it's definitely a favorite of Miguel's though!