Satisfy your burger cravings in the best way with these healthy, easy, and utterly delicious Masala Chickpea Burgers! The bright, savory spices of chana masala bring bold flavors and a touch of heat to these super satisfying veggie burgers. Stuff a toasted bun with the sizzling-hot chickpea patty, fresh toppings, and spicy sriracha mayo for perfection in every bite!
Texture is Everything
Whether you use a food processor or mash the canned chickpeas by hand, very little prep is required for this recipe. The trick to achieving the perfect “burger” is to mash the chickpeas enough to bind the ingredients together while leaving enough texture to sink your teeth. I love these Veggie Chickpea Burgers because they are firm enough to pan-fry. That sear gets the edges nicely crisped while the inside stays tender.
So Simple, Healthy, and Satisfying!
These awesome Chickpea Burgers are full of plant-based protein. They’re filling and delicious without leaving you stuffed. The only oil in this recipe is the small amount used to pan-fry the veggie burgers and toast the buns. Making your own veggie burgers means you know exactly what goes into them–simple clean ingredients, vibrant spices, and aromatics. There are no extra hidden calories or preservatives!
At my house, we love a meal that we can pull off super quickly on a weeknight that fits into our busy schedules. BUT that meal has to be nutritious, satisfying, and so good that we would serve it whether we’re crunched for time or not. These Chickpea Masala Burgers rely on simple pantry items we have plenty of such as canned chickpeas, oats, and ground spices. As for the fresh ingredients: carrots, onion, garlic, ginger, chilies, lettuce, and tomato–these are kitchen staples we always have on hand.
*Tip: Check out my easy methods for prepping and storing fresh ginger, garlic, and green chilies in the freezer. Take out as much as you need at a time and use in your recipes as you would the fresh versions. Such a time-saver and always comes in handy!
Ingredients & Substitutions
- Chickpeas - Canned chickpeas are convenient, but you can also cook dried chickpeas, drain the water and use them in this recipe.
- Rolled Oats - Old-fashioned rolled oats help bind the burgers and you can substitute them with quick oats. Chickpeas and Oats are loaded with fiber and complex carbs that help prevent blood sugar spikes and are excellent sources of B-Vitamins!
- Carrots, red onion, and cilantro - These veggies and herbs make the burgers colorful while adding nutrition and fiber.
- Ginger, Garlic & Green Chillies - Fresh ginger paste, garlic paste, and green chilies add lots of flavor and spice to the burger patties. Substitute Indian green chilies with serrano or jalapenos. For a less spicy burger, you can leave out green chilies.
- Spices - Cumin, coriander, turmeric, garam masala, and red chili powder add that perfect chana masala-like flavors to the burgers. I like to use mild Kashmiri red chili powder in this recipe to add a hue of red to the patties, if you are using spicier chili you may want to reduce it.
How to bind the Chickpea Burgers
This Veggie Burger recipe is Egg-Free, Gluten-Free, and Dairy-Free. No eggs or breadcrumbs are needed to bind the ingredients. The mashed chickpeas and oats hold everything together. Just make sure to pat dry the chickpeas really well so there is no excess moisture.
How to Make Chickpea Burgers
- Add chickpeas, onion, garlic, ginger, green chilies, cilantro, dry spices, and rolled oats to the food processor bowl. Pulse for 1 to 2 minutes so the mixture is evenly processed. Add the grated carrots into the bowl
- Mix well and then using a spatula divide the burger mixture into 4 parts and form into ¾ inch thick patties.
- Place a nonstick frying pan over medium heat and add oil. Place the burger patties in the pan and cook for about 3 to 4 minutes. Drizzle more oil over the burgers and carefully flip each patty. Cook for another 3 to 4 minutes as both sides get crispy and golden brown in color.
Serving Masala Chickpea Burgers
We love to serve these Indian spiced chickpea burgers on warm toasty brioche buns with sriracha mayo, lettuce, tomatoes, and red onions. Here are some more Topping Tips, choose from these favorites to build your burger or add your own: pickles, mustard, ketchup, or Green Chutney for a spicy kick! Serve the burgers topped with your favorite salad or wrapped in lettuce leaves for a low-carb meal idea.
We love to add a side of healthy air-fried masala fries, sweet potato fries, or potato wedges. Serve with a chilled and refreshing homemade ginger lemonade or Aam Panna and complete the meal with homemade brownies or a bowl of melon salad.
Cooked vegan chickpea burgers can be refrigerated in an airtight container for up to 5 days. You can also freeze them for 1-2 months. To reheat, thaw overnight in the refrigerator and then heat them in the microwave or on the stovetop.
These Chickpea Veggie Burgers reheat nicely making them a great meal prep recipe. So go ahead and make extra! They are perfect on top of salads, stuffed into wraps, and packed into school lunches.
More Indian Spiced Burger Recipes You’ll Love
Veggie Chickpea Burgers with Indian Spices
- ½ cup carrot peeled and grated
- 1 15 oz canned chickpeas rinsed, drained, and dried well with paper towels
- ½ small red onion rough chopped
- 4 garlic cloves
- 1 inch ginger rough chopped
- 2 green chilies or ½ jalapeno
- ½ cup cilantro chopped
- 1 teaspoon kosher salt
- ½ teaspoon cumin seeds
- 2 teaspoons coriander powder
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ½ cup rolled oats
- 2 tablespoons olive oil
- 4 burger buns Brioche Buns work really well
- 1 teaspoon olive oil
- lettuce rinsed, patted dry, and leaves separated
- 1 tomato thinly sliced
- red onion thinly sliced
- 2 tablespoons mayonnaise
- 2 tablespoons sriracha
- Place the chopping blade inside the food processor bowl. Add chickpeas, onion, garlic, ginger, green chilies, cilantro, dry spices, and rolled oats to the food processor bowl. Pulse for 1 to 2 minutes or until all the mixture is evenly processed. Carefully remove the chopping blade.
- Add the grated carrots into the bowl and mix well. Using a spatula divide the burger mixture into 4 parts and form into ¾ inch thick patties.
- Place a nonstick frying pan over medium heat. Add half of the oil. Once the oil is hot, place the four burger patties in the pan and cook for about 3 to 4 minutes side.
- Pour the remaining oil over the burgers and carefully flip each patty with a silicone spatula. Cook for another 3 to 4 minutes as both sides get crispy and golden brown in color. Remove the Burgers from the skillet and place them on a platter.
- Wipe down the skillet and heat 1 teaspoon of oil. Place 4 bun halves with the middle side on the skillet. Cook for 1 to 2 minutes as the buns get a bit toasty and warm.
- Make the Sriracha Mayo by combining the mayonnaise with sriracha.
- Place the bottom side of the burger on a platter. Spread 1 tablespoon of sriracha mayonnaise over it. Place the chickpea burger on the bun along with a slice of onion, tomato, and lettuce. Put the top lid of the bun over it and enjoy.
- The mashed chickpeas and oats hold everything together. Make sure to pat dry the chickpeas really well so there is no excess moisture.
- Refrigerating uncooked patties for 20 minutes can firm them up a bit more and will be easy to cook
- Use a silicone spatula to carefully flip the patties, as they will be delicate
- Cooked burger patties can be refrigerated in an airtight container for up to 5 days. You can also freeze them for 1-2 months. To reheat, thaw overnight in the refrigerator and then heat them in the microwave or on the stovetop.