Spicy Chickpea Burgers

I’ve made several iterations of chickpea burgers, but none of them wowed me. The biggest problems in any given recipe tend to be lack of flavor and lack of cohesion—the patties always seem to just crumble and fall apart no matter what. While a crumbled chickpea burger is just as tasty as a sturdy patty, it’s prettier and easier to eat when it sticks together. When I saw a recipe for chickpea burgers on Daily Garnish, I regained hope. Her photos definitely depicted a solid patty of chickpea deliciousness. But would it be flavorful enough? Though Emily’s recipes are always awesome, I’ve been burned in the past!
I made extra sure to avoid blandness by loading up on spice. Cayenne, chili powder, cumin, and red pepper flakes add a nice kick. When I say “spicy” chickpea burgers, that means spicy to me. These have just enough of a zing to hold my interest without upsetting my delicate taste buds. However, if you’re a person who loves spicy food, please feel free to alter the amounts of spices to your liking. Happily, these both flavorful and sturdy enough to flip and plate without falling apart. This one’s definitely a keeper! Plus, they’re vegetarian (and vegan, depending on your bun and choice of toppings).

First, combine your rolled oats and your pepitas (pumpkin seeds) in a food processor and pulse until coarsely ground.

Add your grated carrot, parsley, minced garlic, cayenne pepper, chili powder, cumin, salt, oil, and tahini. And, of course, your chickpeas (drained and rinsed). Pulse until well combined, but don’t over-process or you’ll end up with hummus!

With wet hands, form the mixture into four equal patties. Cook over medium heat in a skillet or on a griddle until lightly browned. I used some olive oil spray to ensure they wouldn’t stick, but if you use a nonstick pan, that shouldn’t be a problem. Mine took about 3-4 minutes per side.

Serve atop toasty buns with toppings of your choice.

These are by far the best chickpea burgers I’ve tried. I love the little kick from the spices and the light, fresh flavor. The texture is light but sturdy, with a little crispiness from the crust.

Spicy Chickpea Burgers
Adapted from Daily Garnish
Makes 4 patties

  • 1/4 cup rolled oats
  • 1/8 cup pepitas (pumpkin seeds)
  • 1 can garbanzo beans (or chickpeas), no salt added, rinsed and drained
  • 1 medium carrot, grated
  • 1/2 cup parsley leaves
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon cumin


  1. In food processor, combine rolled oats and pepitas. Process until coarsely ground.
  2. Add carrot, parsley, tahini, olive oil, garlic, salt, chili powder, cayenne pepper, red pepper flakes, and cumin. Process until well-combined, about 30 seconds. Stop once to scrape down sides if needed.
  3. With wet hands, form mixture tightly into four equal patties. In a nonstick skillet or on a nonstick griddle surface, cook patties for 3-5 minutes per side until lightly browned. Serve on whole wheat buns.

Nutrition Facts
Per patty
Calories 179
Fat 8.2g
Cholesterol 0mg
Sodium 282.6mg
Carbohydrate 25.5g
Fiber 6.1g
Sugar 1.8g
Protein 7g

19 thoughts on “Spicy Chickpea Burgers

  1. myfudo

    :smile: Very nutritious! Veggies in these burger patties…total hit! Can be prepared in advance right? How long can these patties stay good frozen?

  2. Carla

    These look great! I am planning on making them tonight, what do you think about substituting curry powder and paprika for the chili and cayenne? :smile:

  3. Maria Carolina

    Hi there I’m making these right now! However, I am using freshly cooked chickpeas rather than canned therefore I need to know how many oz’s your can was?

  4. jen

    :grin: just ate these!!!! so delicious! thanks for the recipe.
    i’m an all-natural vegan and absolutely MISSED burgers… must try these people!

    1. amybites

      So glad you liked this recipe! I’m not vegan, but like you said, it’s a great burger substitute—even for meat eaters who are looking to reduce their meat consumption. They won’t even miss it :)

  5. Carrie

    Had a delicious chickpea burger at a restaurant several years ago and I have been looking for a good recipe ever since. Yours looks so yummy. I can’t wait to try it out, especially on my “meat and potatoes” fiance who is trying to eat healthier! :grin: Thank you!

  6. Chiara

    Hi! I just bumped into yuor site and stopped here because I’ve been looking for a vegan burger recipe for ages and this one sounds really good. Only problem is, I’m dramatically allergic to oat, so I need to change that part for sure. Do yo have any suggestions, as what could I use insetad?
    Thanks a lot :)


  7. Ashley

    Not spicy at all, and I added more than the recipe called for. I also found them dry. Sorry, not my taste. and I really wanted to like them

    1. amybites

      Sorry to hear you weren’t a fan! Like I said in the post, my version of spicy isn’t everyone’s version of spicy. Guess I’m a wimp :)

  8. Pauline

    As a meat lover, I tend to get bored with vegetarian recipes fairly quickly so I love finding new ones, and these were fantastic. I found them perfectly spiced and a complete dinner served with a fresh cucumber salad.
    I imagine these would freeze really well for future quick, vegetarian dinners. Thanks for sharing!!

    1. amybites

      Thanks for the comment, I’m so glad you enjoyed them! They’d definitely be a good freezer staple, that’s a great idea.

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  10. Asha

    these look great! quick question though, what could I substitute for pumpkin seeds? (it’s the only thing I don’t have in the recipe)

    1. amybites

      You could probably use any type of seed…I think sunflower seeds would be an easy sub. Hope this helps!

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