These vegetarian Greek Chickpea Burgers are everything you need in a plant-based burger. They’re nutritious, loaded with flavour, and oh so delicious topped with veggies and creamy tzatziki sauce.

A Nourishing Plant-Based Burger:

Listen, whether you’re into nourishing vegetarian recipes or you’re a frequent meat-eater, there’s some kind of burger-lover in all of us. Fire up the grill – or should I say the frying pan -and make these tasty plant protein- and fibre-rich greek chickpea burgers.

Inspired by the Mediterranean style of eating, fresh parsley, garlic, feta cheese and olive oil turn these chickpea patties from bland veggie burgers into something much more flavourful and exciting. They’re also simple to make, gluten-free and vegetarian, and also easy to make vegan (just omit the feta cheese and greek yogurt tzatziki sauce).

These Greek Chickpea Burgers are everything you need in a plant-based burger. They're healthy, flavourful and delicious with creamy tzatziki sauce.

For more Mediterranean-inspired flavours, you have to try my healthy homemade falafel bowls with quinoa next!

Things That Make These Chickpea Burgers Actually Good:

  • A lot of homemade veggie burger recipes call for vegetables like onion, garlic, and then some (carrot, zucchini, mushrooms etc!). This recipe just calls for onion and garlic, but it’s important to cook these vegetables first. Taking that extra step and sautéing them in the frying pan will help release some of the moisture so the burger stays together better and doesn’t feel mushy.
  • All burgers need a binder, so a good veggie burger needs something to hold everything together. Without one, the burger is more likely to crumble and break apart when cooking and eating. In this recipe we use an egg and oats to bind the patty ingredients together.
  • Animal-based burgers often get touted as more flavourful than veggie ones. This is because a lot of flavour comes from fat. Because chickpea burgers naturally have a lower fat content than meat-based ones, we’re going to make sure to up the flavour with spices, herbs, salt, and feta cheese.
  • To ensure our greek chickpea burgers maintain a meaty texture, it’s important not to over-process them in the food processor and to avoid using too much liquid seasoning like soy or Worcestershire sauce. In this recipe, we don’t use any!
These Greek Chickpea Burgers are everything you need in a plant-based burger. They're healthy, flavourful and delicious with creamy tzatziki sauce.

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greek chickpea burger on a bun with lettuce, tomato and tzatziki

Chickpea Veggie Burgers

Servings: 6 burgers
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
These vegetarian Greek Chickpea Burgers are everything you need in a plant-based burger. They're nutritious, flavourful and delicious with creamy tzatziki sauce.
5 from 8 ratings
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Ingredients

  • 1 tsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced or finely chopped
  • 2 cups canned chickpeas, drained and rinsed
  • 1 large egg, or "flax egg"
  • 1/2 cup rolled oats, (rolled oats *not quick oats)
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp sea salt
  • 1 pinch chili pepper flakes
  • 1/4 cup feta cheese, crumbled
  • 1-2 tbsp oil for frying
  • 5-Minute Homemade Tzatziki, optional
  • sliced tomato, lettuce, red onion, etc., optional

Equipment

Instructions 

  • Warm the olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 3-5 minutes or just before they start to brown.
  • Add the fried onion and garlic to a food processor with remaining burger ingredients (everything except oil for frying). Pulse until ingredients are well-combined, but still have some texture.
  • With clean hands, shape mixture into 6-8 patties (I usually get 7) on a plate. Refrigerate patties for 30 minutes to set.
  • Heat oil on a large frying pan on medium-high heat. Place burger patties in the pan and cook on each side for approximately 5 minutes. The outside should be golden brown and slightly crisp when done.
  • Serve on a bun with desired toppings.
Cuisine: American, Mediterranean, Vegetarian
Course: Lunch, Main Course
Author: Hannah Magee, RD
Did you make this recipe?Be sure to take a photo and tag me at @hannahmagee_rd so I can see!