Enjoy these delicious Gluten Free Chickpea Veggie Burgers made from chickpeas, cauliflower, and sweet potato. This healthy veggie burger recipe is packed with protein and fiber for the ultimate vegetarian option on burger night.
This was my first time ever making homemade veggie burgers. I always thought they were hard and time consuming, but it turns out it's actually really easy to make your own veggie burgers! They came out delicious and don't require a lot of ingredients. Most of the ingredients are pantry staples (chickpeas, sweet potatoes, dried herbs/spices).
If you're not a meat eater, these gluten free veggie burgers will be your new go-to. And even if you are a meat eater, you're sure to enjoy these chickpea patties. They are the perfect vegetarian option for summer cookouts. If you're looking for more beef-free burger recipes, try my Zucchini Feta Turkey Burgers.
What Makes These Chickpea Veggie Patties Healthy
- Gluten free, vegetarian and dairy free, nut free and nightshade free, these easy chickpea burgers are allergy friendly.
- They are also grain free and contain no oats/oat flour, brown rice, or gluten-free flour for those sensitive to grains. These veggie burgers are made with wholesome veggies instead!
- These homemade veggie burgers are nutrient dense! They're packed with plant-based protein from chickpeas and fiber from beans, sweet potatoes, and cauliflower.
- Many store-bought veggie burgers contain weird ingredients and binders, even ingredients to try and give them a meaty taste. These chickpea patties are made with whole food, simple ingredients that you can pronounce.
Gluten Free Chickpea Burger Ingredients:
- Cauliflower: the base of these vegetarian burgers is made of roasted veggies including cauliflower.
- Sweet potato: roasted sweet potato adds lots of delicious flavor!
- Chickpeas: also known as garbanzo beans, you'll need one can of chickpeas. Just be sure to rinse and drain them well before using.
- Egg: egg helps bind the ingredients together for a solid burger that doesn't fall apart.
- Dried oregano and cilantro, ground ginger, lemon juice, sea salt, black pepper: the herbs and spices used in these sweet potato and chickpea burgers.
- Olive oil: used for both the burgers and the cooking, be sure to use a high quality olive oil for the best outcome.
How to Make Gluten Free Veggie Burgers
- Preheat oven to 425 F. Chop the cauliflower and sweet potato into cubes and toss with olive oil. Roast for about 30 minutes until golden and easily pierced with a fork. Let cool.
- Blend all ingredients together in a food processor.
- Divide the burger mixture and form into 5 patties and place on a plate in the fridge for 10-30 minutes.
- You can cook these chickpea patties three ways:
- Air fry: cooking these burgers in the air fryer is my preference as you will get a crisp outside edge and soft middle. Air fry at 350F for 12-14 minutes, flipping halfway through.
- Bake at 425F for 25 minutes. Line a baking sheet with parchment paper and place chickpea patties on top. Burgers will be slightly golden and hold together, but not as crisp as air frying.
- Stove top: Heat a little oil over medium heat in a frying pan. Add the patties without crowding the pan and fry for about 3 minutes on each side until golden brown then bake at 425F for 15 minutes.
Substitutions and Variations
- If you're out of sweet potato, try carrots or butternut squash instead. Another starchy veggie is a great substitute.
- Add extra veggies like chopped onion, fennel, zucchini, or carrots. You can really make this chickpea veggie burger recipe your own by using up whatever vegetables you have on hand. That's what makes it such a great recipe- it's super versatile.
- Amp up the flavor by adding curry powder, ground cumin, cayenne pepper, or harissa. Again, make these burgers your own!
- Use fresh herbs if you prefer like finely chopped fresh cilantro or fresh parsley for my cilantro haters.
- Add tomato paste. I left this out to keep this recipe nightshade free, but you can add 1-2 tablespoon of tomato paste the patty mixture for a flavor boost.
Serving and Storage
- Storage: Store leftover patties in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350F for 5-10 minutes or in the oven at 300F for 30 minutes.The burger patties also freeze well. If you'd like to freeze them, wrap each chickpea patty tightly in plastic wrap then place in a freezer bag and store in the freezer for up to 3 months.
- Serving: These veggie burgers go great on a lettuce wrap or with gluten-free buns. They would be delicious in pita bread, too, for a twist!
- Serve with:
- Avocado, tomato, sliced red onion, pickles
- Ketchup, mustard, bbq sauce
- Any other favorite toppings! Whatever you love on a traditional beef burger will taste great on these gluten free veggie burgers too.
If you don't have a food processor, use a potato masher to mash all of the ingredients together. This will take some effort and be your arm workout for the day, but should work just as well!
I have not tested a vegan version myself, but I think you could make vegan chickpea patties with an egg substitute like a flax egg. You could also try leaving out the egg altogether, although I think the burgers will be more flimsy that way. Let me know in the comments if you try that.
You can make the burgers ahead of time by 24-48 hours, keep them covered in the fridge, and then cook them when you are ready to eat. Feel free to roast the veggies up to 3 days in advance! These veggie burgers are simple to make, but do take a little bit of time to prep as you have to roast the vegetables and prep the burgers for cooking.
Be sure to chill the formed patties before cooking. Adding a binder like an egg helps a lot which is why it's used in this recipe. See above for notes on vegan chickpea burgers.
More Delicious Chickpea Recipes
Brussels Sprouts Salad with Apples and Chickpeas
Sage Roasted Butternut Squash with Chickpeas
Healthy Chocolate Chip Pumpkin Blondies
If you tried these gluten free chickpea burgers, leave a comment and review or tag me on social media!
Chickpea Veggie Burgers
Equipment
- Air Fryer optional
Ingredients
- 1 large sweet potato about 1.5 lbs
- 1 small-medium head cauliflower
- 1 15 oz can chickpeas rinsed and drained (I like to remove the skins for better texture too)
- 1 egg whisked
- 1 tablespoon dried oregano
- 1 tablespoon dried cilantro
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 tablespoon lemon juice
- 2 tablespoon Olive oil
Instructions
- Preheat oven to 425 F. Chop your cauliflower and sweet potato into cubes and toss with olive oil to coat. Roast for about 30 minutes until golden and easily pierced with a fork. Let cool down for at least 30 minutes or bake ahead of time and keep in the fridge.
- Blend all ingredients plus 1 tablespoon of olive oil together in a food processor. I suggest pulsing it and blending most of the way, but to a point where you still have some chunky bits.
- Divide the dough and form into 5 patties and place on a plate. Refrigerate uncovered for at least 10 minutes if you are using cold veggies (roasted ahead of time) otherwise refrigerate for at least 30 minutes. It's easy to make the dough ahead of time and keep in the fridge until ready to cook.
- You have 3 options for cooking: Air fryer, oven, or stove top.
- Air fry at 350F for 12-14 minutes, flipping halfway through. Patties should be golden and crunchy.
- Bake at 425F for 25 minutes. Patties will be slightly golden and hold together, but not as crisp as air frying.
- Stove top: Heat a slight layer of olive oil over medium heat in a frying pan. Add the patties (don't crowd the pan, may need to do in batches) and fry for about 3 minutes on each side until golden then bake at 425F for 15 minutes.
- Top burgers with your favorite toppings and serve in lettuce wraps or gluten free buns.
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