Vegan Comfort Food: Savory Chickpea Burgers

I have lost count on how many veggie burgers I have tried. They went the full range, from really lousy to good, usually the “good ones” were not vegan. Cheese often covers up a multitude of failings…..the worst “burgers” are the soggy/wet black bean ones. But that is me……

My goal was a thick, dense burger, full of protein, fiber and taste that could be vegan-friendly but not be based on rice, quinoa, oats, wheat flour, bread crumbs and so on. We have had so many “burgers” and “loaves” based on these. I wanted something new! As a bonus the patties are gluten-free…..and the green of the spinach is very pretty. It was a success in my eyes.

PS: Do use the dehydrated onion called for, rather than fresh. It simply works better in burgers and loaves. There isn’t the heavy amount of moisture that fresh has and they are already minced as well.

Dried onions are sold at Costco in the spice aisle and at most grocery stores. I keep big jugs that I get online, they are perfect for soups, rice mixes and more. They stay fresh for a long time, they should be in every kitchen (if you like onions that is).

Savory Chickpea Burgers


  • ½ cup dried (dehydrated) onion
  • 1 cup cool water
  • 1 Tbsp olive oil
  • ½ cup finely shredded carrot (1-2 carrots)
  • 3 cups fresh spinach leaves (about 4-5 ounces)
  • 15 ounce can chickpeas, rinsed and drained
  • ½ cup chickpea (garbanzo bean) flour
  • 1 Tbsp nutritional yeast flakes
  • 1 Tbsp granulated garlic
  • 1 tsp ground cumin
  • 2 Tbsp natural peanut butter
  • 1 Tbsp soy or tamari sauce (gluten-free preferably)
  • ½ tsp hot sauce (favorite kind)
  • olive oil for cooking
  • toppings/buns/etc


Soak the dried onion in the water for at least 30 minutes, drain and shake off in a fine mesh strainer.

Heat a large skillet over medium, add oil and onion, sauté until turning golden. Add the carrots, sauté for a few more minutes, toss in the spinach, sauté until wilted and the vegetables are not wet.

Meanwhile mash the chickpeas, add in and stir into the vegetables. Transfer to a large mixing bowl.

Add in dry ingredients, toss to mix, then stir in the wet. Stir until fully mixed, set aside to cool down.

Makes 6 patties, each one 1/3 cup. Flatten into patties with hands.

Heat a large skillet over medium, drizzle in a bit of oil, add 3 patties and cook until crispy and browned, flip over and cook other side. Repeat with the remaining 3 patties, adding more oil as needed.

Makes 6 burgers (patties)




  1. The amazing chickpea — you can never go wrong! Were you using baby spinach leaves or fully grown?

  2. They look really tasty! What sort of sauce would you recomend?

    • Might sound odd, but we love Thai sweet chili sauce on everything 😉 I served our leftover burgers the next day with pas6ta and a marinara pasta sauce – that was delicious!

  3. My kids love bean burgers! I’ve made them with black-eyed peas before, but I’m enjoying discovering chick peas. I’ll have to try this one! 🙂

  4. These look delicious! It can be tricky to get veggie burgers right, so it’s good that you’ve found a winner.

  5. Those look amazing! I love the ingredient list on them…I KNOW they’d be fabulous!

  6. These look great. Similar to a Washington Post recipe we’ve used for years, but with some added oomph (carrots and hot sauce). Nice. Thanks for sharing Sarah!

  7. petit4chocolatier says:

    Chickpea burgers sound so delectable and they look divine. I have never cooked with garbanzo bean flour. Sounds so interesting. Chickpeas are one of my favorites, and the flour has to be flavorful! I love the addition of peanut butter too : )

  8. YUM! These look amazing. Healthy comfort food is always right up my alley!

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