Make your meat-eating friends jealous this 4th of July, by scarfing down these spicylicious Indian curry veggie and chickpea burgers at your holiday barbecue!
I had to make these burgers. In fact, they were begging to be made. Since making my sweet potato falafel burgers I've discovered how much I LOVE chickpea flour. It does so much for a veggie burger, both in terms of flavor and texture.
One of the challenges with veggie burgers, and especially vegan veggie burgers, is getting them to hold together, and while I've gotten all kinds of combinations of flax seeds and wheat flour to work, chickpea flour has one thing they don't: it's actually delicious. It'll make your burgers super savory. You'll love it.
I repeated a theme with the sauce too, that them being tahini. One of the things I love about tahini is that you can get all different types of flavors out of it depending on what you mix it with. I discovered a while back that if you give it some spice, along with salt and sour flavors, it tastes a bit like cheese. I probably wouldn't normally put drippy cheese on my Indian food, but it totally worked here, I promise. I was going go all lazy and just slather some Vegenaise on my burger, when tahini inspiration hit, and it turned out awesome.
I cooked my burgers indoors on the stove, but I'm betting these would work out great on the grill, particularly given the fact that they don't fall apart like lots of veggie burgers do. Nothing makes me sadder than seeing a beautifully sculped quinoa burger crumble into grill flames (they're delicious but delicate!).
These burgers seem like they'd stand up pretty well to the grill. However you cook them, I'm sure they will make you happy.
More Vegan Burger Recipes
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📖 Recipe
Indian Curry Veggie and Chickpea Burgers
Ingredients
For the Indian Curry Chickpea Veggie Burgers
- 1 (14 oz.) can chickpeas rinsed and drained
- 1 medium carrot
- 2 cups fresh spinach lightly packed
- ¼ cup fresh cilantro
- 3 garlic cloves
- 2 scallions coarsely chopped
- ½ cup panko breadcrumbs
- ¼ cup chickpea flour
- 3 tbsp. lemon juice
- 1 tbsp. ground flax seeds
- 2 tbsp. olive oil
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- ½ tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. pepper
For the Cilantro Tahini Sauce
- ¼ cup tahini
- ¼ cup lemon juice
- 2 tbsp. fresh cilantro
- 1 tbsp. soy sauce or tamari
- 1-3 tsp. sriracha or to taste
For Serving
- 4 burger buns
- greens of choice
- sliced onion
Instructions
Make the Indian Curry Chickpea Burgers
- Place chickpeas, carrot, spinach, cilantro, garlic and scallions into food processor bowl and pulse until coarsely chopped. Add panko, chickpea flour, lemon juice, ground flax seeds, 1 tablespoon olive oil, curry powder, cumin, chili powder, salt and pepper. Pulse again until well mixed.
- Shape mixture into 4 patties.
- Coat a large skillet with remaining olive oil and place over medium heat. Working in batches if necessary, place patties in skillet and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and transfer to a plate.
Make the Tahini Sauce
- Whisk all ingredients together in a small bowl.
Serve
- Stuff buns with patties and top with tahini sauce, greens and sliced onions.
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I've been making these for a few years now (made a quadruple batch to freeze last night). It's definitely my go to for veggie burger recipes. Coincidentally, there's an article in the NYTimes on chickpeas today. I shared a link to your recipe in the comment section and thought I'd share their article with you. https://www.nytimes.com/2025/02/10/well/eat/chickpeas-health-benefits-recipes.html#commentsContainer
I did make a couple of adjustment to my taste that I mentioned in the NYTimes comments: a. I use avocado oil instead of olive oil because it's more neutral and has a higher smoke point.
b. I put a couple of packs of splenda in the tahini sauce because tahini is always just a touch too bitter for me.
c. I also add a teaspoon of 24 Mantra Organic Chili Powder (along with the Sriracha!) 'cause I'm a spice nut.
Can these be frozen for make ahead/meal prep?
Absolutely! The patties and sauce can both be stored in the fridge or freezer. Sometimes what I like to do with the patties is mix everything up (all of step 1), then freeze the mixture in a sealed container. When I'm ready I'll thaw it out, then shape and cook the patties.
Delicious! My husband is European and not that into burgers, so I made the patties a bit over falafel-sized and served them with Vegan Richa’s samosa mashed potatoes and a green salad. They were a big hit with the whole family, including a toddler!
That sounds delicious! And samosa mashed potatoes?! I have to give that recipe a try! I'm so glad you enjoyed these! Thanks Adria!
We had these for dinner tonight and they were very tasty! I got 5 burgers out of the mix which is good because my husband always has a double! The kids enjoyed them too. Thank you for another great burger recipe, we've enjoyed every one of yours that we've tried so far! Please, keep them coming!
Awesome! Glad everyone enjoyed them! Thanks so much Rachel. :)
It's okay- the world always needs more veggie burgers...... and these look SO GOOD.....
Oh man these look good. I was looking to see if I have all the stuff to make it tonight. The only thing I don't have is the lemon! It is in the camper already for when we leave to head to the Keys!
I'm sharing these on facebook. My peeps will love these!
Awesome timing, I was just wondering what I was going to make for our (Canada's) 148th Birthday tomorrow. I wanted something special but also something that teases the senses, satisfying the palate but still simple enough to have while out on the deck with a beer. This looks like it will more than fit the bill. I look forward to enjoying it tomorrow. Wishing our great Neighbour to the South an Excellent Independence Day ! You guys rock!