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Packed with juicy Kalamata olives, zippy lemon, and fresh herbs, these Greek-inspired chickpea burgers are like a Mediterranean flavor party in your face!
I love these chickpea burgers. I’ve made them many times since I first developed the recipe a couple of years ago. I even made a video showing how they’re made, just so I could enjoy them again!
This is my go-to recipe when I want to impress people with my veggie burger crafting skills. It works well on so many levels!
First, chickpeas. They make an excellent base for veggie burgers, and I find myself using them again and again in so many veggie burger variations, from falafel burgers, to vegan barbecue burgers to vegan Buffalo burgers.
But this particular chickpea burger recipe also has some amazing, Mediterranean-inspired flavors going on. We’re talking fresh herbs, juicy olives, and zesty lemon. All of this comes together to create vegan burger that can’t be beat in terms of flavor and texture.
Let’s talk about how they’re made!
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- Ingredients You’ll Need
- How They’re Made
- Tips & Frequently Asked Questions
- More Vegan Burger Recipes
- Greek Chickpea Burgers
Ingredients You’ll Need
- Rolled oats. Oat flour can be substituted — just cut down on the amount by about 2 tablespoons.
- Chickpeas. The recipe calls for canned chickpeas. You can use dried, but you’ll need to soak and cook them first.
- Red onion.
- Kalamata olives.
- Scallions.
- Fresh oregano. I don’t recommend subbing dried.
- Lemon juice. Fresh squeezed is best.
- Salt & pepper.
- Olive oil. You can use another high-heat oil, but olive will give you burgers the best flavor.
- Burger buns. Check the ingredients to ensure they’re vegan. I’m a big fan of Dave’s Killer Bread burger buns.
- Toppings. Use whatever you like! I use vegan mayo, ketchup, greens, tomato, vegan cheese, and sliced red onion. If you’re up for a homemade sauce, try vegan tzatziki or tahini dressing.
How They’re Made
The following is a detailed photo tutorial on how to make these burgers. Scroll all the way down if you’d like to skip right to the recipe!
- Place your oats into a food processor bowl.
- Blend them to a coarse powder.
- Now add the chickpeas, chopped red onion, olives, scallions, oregano, lemon juice and salt.
- Pulse the food processor until the ingredients are finely chopped and well mixed. Don’t overdo it! You want your burgers to have some texture.
- Shape your burger mixture into 4 patties.
- Heat up some olive oil in a skillet.
- Place a few patties in the skillet and cook them for about 5 minutes on each side, until they’re lightly browned and crispy.
Stuff the patties into buns, along with your choice of burger toppings.
Your vegan chickpea burgers are ready to enjoy. Go get ’em!
Tips & Frequently Asked Questions
- Are these burgers gluten-free? They are if you use gluten-free buns and certified gluten-free oats!
- Shelf-life & storage: Leftover patties will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
- The recipe makes about 4 patties. If you’re feeding less than 4 people, I recommend saving the excess burger mix in a sealed container (don’t shape it into patties). It should keep in the fridge for about 3 days or in the freezer for a couple of months. Then, when you’re ready for leftovers, thaw (if frozen), shape the patties, and cook them up according to the recipe.
- You can substitute oat flour for the rolled oats if you like. If you do, use a scant cup instead of a level cup.
- Can this recipe be made oil-free? I haven’t tried making these oil-free, but I suspect cooking them on a good nonstick surface or baking them at about 400°F for 15 minutes on each side would work.