About This Recipe
These Indian spiced veggie chickpea burgers are a delicious vegetarian option with vibrant flavors and aromatic spices. Made with chickpeas, veggies, oats, Indian spices, and herbs, these veggie burgers are packed with plant-based protein and nutrients.
This veggie burger recipe offers a unique twist to traditional burgers, incorporating spices like cumin, coriander, chili powder, and garam masala for an authentic Indian taste. Whether you use a food processor or mash the canned chickpeas by hand, these veggie chickpea burgers are easy to make with very little prep time needed They are firm enough to pan-fry them. The edges get nicely crisped while the inside stays tender. These chickpea veggie burgers are simple, tasty and so versatile. You can serve with classic toppings like lettuce, tomato, onion, and mayo, or get creative with condiments like tamarind chutney, yogurt sauce, or mint cilantro chutney. Whether you enjoy it on a bun, wrapped in lettuce leaves, or on salads, Indian spiced chickpea burgers are a satisfying and flavorful meal option for vegetarians and meat-eaters.
Recipe Ingredients
Chickpeas: Chickpeas or Garbanzo Beans are the main ingredients in chickpea burgers. They are high in protein and fiber, providing a nutritious base for the burgers. I have used canned beans (drained and rinsed) you can also make them from scratch and use them (1 and a half cups cooked). Veggies: I have added onion, carrots, and bell peppers to this recipe, for extra flavor and nutrition. Spices: A blend of aromatic Indian spices such as salt, ground cumin, coriander, chaat masala, and chili powder adds depth of flavor and authentic Indian taste to the burgers. You can also add Garam Masala. Ginger, Garlic & Green Chillies: Fresh ginger, garlic, and green chili add savory flavor, aroma, and spice to the burgers. You can use Serrano or jalapenos too. Skip chilies for a less spicy burger. Oats: I have used old-fashioned rolled oats that act as a binder, helping to hold the burger mixture together and give it a firm texture. You can also substitute them with instant oats, quick oats, or bread crumbs. Cornflour (Cornstarch): it helps bind the burger mixture and gives it a slightly crispy texture when cooked. It also helps to absorb any excess moisture, ensuring the burgers hold together well. Tomato Paste: it adds a rich, concentrated tomato flavor to the burger mixture, enhancing the overall taste and adding a slight tanginess that balances the spices. Instead, you can also use sun-dried tomatoes. Cilantro: Chopped fresh herbs add freshness and bright flavor to the burgers. I have used cilantro (coriander) but you can use parsley too. Lemon Juice: Freshly squeezed lemon juice adds a hint of acidity and brightness to the burgers, balancing the flavors. Oil for Cooking: Use neutral-tasting oil like avocado, vegetable, or olive oil to cook the burgers. Please refer to the recipe card for exact measurements of ingredients.
How To Make Veggie Chickpea Burgers (Stepwise Photos)
Drain and rinse the canned chickpeas. Pat them dry with a paper towel to remove excess moisture. 1 and 2 - Add chickpeas, onion, carrot, red bell pepper, ginger, garlic, green chili, chopped cilantro, oats, tomato paste, dry spices, and lemon juice in a food processor. 3 and 4 - Pulse a few times or until the mixture is evenly minced and combined. 5 - Transfer the mixture to a bowl, add cornflour, and mix until combined. 6 - Divide the mixture into 4 (large) or 6 (medium) portions. Apply a few drops of oil to your palm and shape each portion into ½-inch thick patties. If the mixture is too wet, add more breadcrumbs or cornflour to help bind it. 7 and 8 - Heat 2-3 tablespoons of oil in a large skillet or pan over medium heat. Once the oil is hot, Carefully place the patties on the pan in batches and cook for 4-5 minutes on one side, then flip and cook for another 3-4 minutes until golden brown. Once the patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Vegan chickpea burgers are ready to serve!
Serving Suggestions
Serve these Indian spiced chickpea burgers on warm toasted burger buns with Ketchup-mayo, lettuce, tomatoes, cheese, and red onions. Some other topping options include avocado, pickles, cucumber slices, pickled jalapeños, guacamole, or green chutney for a spicy touch. You can also serve these burgers wrapped in tortilla or lettuce for low carb option or in your salads, and rice bowls for added protein. Pair it with masala fries and chilled refreshing lemonade or homemade lemon iced tea for the perfect meal.
Storage Instructions
Follow these storage and reheating instructions, so you can enjoy these vegan chickpea burgers at their best, whether fresh, refrigerated, or frozen. Uncooked patties: Shape the chickpea patties and store them in an airtight container in the refrigerator for a day or two. Or freeze uncooked patties on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer bag or container. Cook from frozen or thaw in the refrigerator before cooking. Cooked patties: Allow the patties to cool completely to room temperature. Place the patties in an airtight container or ziplock bag, separating each patty with parchment paper to prevent sticking. Store in the refrigerator for 3-4 days or in the freezer for up to 2 months. Thaw the patties in the refrigerator overnight and then reheat in a skillet over medium heat for 3-4 minutes on each side or until heated through.
Recipe Tips
Ensure your chickpeas are well-drained and patted dry with a paper towel to prevent the mixture from becoming too wet. Increase the chili powder or add a chopped green chili for a spicier burger. Don’t over-process these patties, when the mixture forms a ball into the food processor, you can stop. It’s ok to see bits of onions, carrots, and bell peppers. Add more breadcrumbs or cornflour for consistency if the mixture is too wet. If it’s too dry, add some water or lemon juice. Ensure the patties are of uniform size and thickness to ensure even cooking. Dont make them too thick or else the middle can stay uncooked. After shaping the patties, refrigerate them for at least 15-20 minutes before cooking. This helps them firm up and reduces their chances of falling apart during cooking. Use a non-stick or well-seasoned cast iron pan to prevent the patties from sticking. Ensure the pan is well-heated before adding the oil and patties. Handle the patties gently when flipping them to prevent breaking. Use a wide spatula for better support
Salad Recipes to Pair with Burgers
I hope you enjoy this Indian Spiced Veggie Chickpea Burger Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Update Notes: This post was originally published on Aug 11, 2012, but was republished with, step-by-step instructions, new photos, tips, and a video in July of 2024.
