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    You are here: Home / Entrees / Greek Chickpea Burgers - Recipe & Video!

    LAST UPDATED: July 13, 2021 • FIRST PUBLISHED: April 19, 2021

    Greek Chickpea Burgers - Recipe & Video!

    Jump to Recipe Print Recipe
    Close Up of a Greek Chickpea Burger with Text Overlay Reading "Greek Chickpea Burgers"

    Packed with juicy Kalamata olives, zippy lemon, and fresh herbs, these Greek-inspired chickpea burgers are like a Mediterranean flavor party in your face!

    Close Up of a Greek Chickpea Burger Topped with Mayonnaise, Arugula, Lettuce and Red Onion

    I love these chickpea burgers. I've made them many times since I first developed the recipe a couple of years ago. I even made a video showing how they're made, just so I could enjoy them again!

    This is my go-to recipe when I want to impress people with my veggie burger crafting skills.

    Let's talk about how they're made!

    Jump to:
    • What You'll Need
    • How to Make Greek Chickpea Burgers
    • Greek Chickpea Burger Tips & FAQ
    • More Vegan Burger Recipes
    • Video
    • Greek Chickpea Burgers

    What You'll Need

    Pair of Hands Picking Up a Greek Chickpea Burger
    • Rolled oats. Oat flour can be substituted — just cut down on the amount by about 2 tablespoons.
    • Chickpeas. The recipe calls for canned chickpeas. You can use dried, but you'll need to soak and cook them first.
    • Red onion.
    • Kalamata olives.
    • Scallions.
    • Fresh oregano. I don't recommend subbing dried.
    • Lemon juice. Fresh squeezed is best.
    • Salt.
    • Olive oil. You can use another high-heat oil, but olive will give you burgers the best flavor.
    • Burger buns. Check the ingredients to ensure they're vegan. I'm a big fan of Dave's Killer Bread burger buns.
    • Toppings. Use whatever you like! I use vegan mayo, greens, tomato, and sliced red onion.

    How to Make Greek Chickpea Burgers

    The following is a detailed photo tutorial on how to make these burgers. Scroll all the way down if you'd like to skip right to the recipe!

    • Place your oats into a food processor bowl.
    • Blend them to a coarse powder.
    • Now add the chickpeas, chopped red onion, olives, scallions, oregano, lemon juice and salt.
    • Pulse the food processor until the ingredients are finely chopped and well mixed. Don't overdo it! You want your burgers to have some texture.
    Collage Showing 4 Stages of Blending Greek Chickpea Burger Ingredients in a Food Processor Bowl
    • Shape your burger mixture into 4 patties.
    • Heat up some olive oil in a skillet.
    • Place a few patties in the skillet and cook them for about 5 minutes on each side, until they're lightly browned and crispy.
    Collage Showing 4 Stages of Cooking Greek Chickpea Burger Patties

    Greek Chickpea Burger Tips & FAQ

    • Are these burgers gluten-free? They are if you use gluten-free buns and certified gluten-free oats!
    • Shelf-life & storage: Leftover patties will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.
    • The recipe makes about 4 patties. If you're feeding less than 4 people, I recommend saving the excess burger mix in a sealed container (don't shape it into patties). It should keep in the fridge for about 3 days or in the freezer for a couple of months. Then, when you're ready for leftovers, thaw (if frozen), shape the patties, and cook them up according to the recipe.
    • You can substitute oat flour for the rolled oats if you like. If you do, use a scant cup instead of a level cup.
    • Can this recipe be made oil-free? I haven't tried making these oil-free, but I suspect cooking them on a good nonstick surface or baking them at about 400°F for 15 minutes on each side would work.
    Greek Chickpea Burger with a Skewer Through It

    More Vegan Burger Recipes

    • Pesto White Bean Burgers
    • Zesty Lentil Burgers
    • Smoky Black Bean Burgers
    • Garlicky Kale Burgers
    • Teriyaki Tempeh Burgers

    Video

    Check out my video to see just how easy these Greek chickpea burgers are to make!

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Greek Chickpea Burger with a Skewer Through It
    5 from 15 votes
    Print

    Greek Chickpea Burgers

    Packed with juicy Kalamata olives, zippy lemon, and fresh herbs, these Greek-inspired chickpea burgers are like a Mediterranean flavor party in your face! Easy to whip up and great for healthy a make-ahead meal.

    Course Entree, Sandwich
    Cuisine American, Greek-inspired
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4
    Calories 406 kcal
    Author Alissa Saenz

    Ingredients

    • 1 cup rolled oats
    • 1 (14 ounce or 400 gram) can chickpeas, drained and rinsed
    • ½ cup chopped red onion
    • ⅓ cup roughly chopped Kalamata olives
    • 2 tablespoons chopped scallions
    • 2 garlic cloves, minced
    • 2 tablespoons fresh oregano leaves
    • 2 tablespoons lemon juice
    • ½ teaspoon salt, or to taste
    • 2 tablespoons olive oil

    For Serving

    • 4 burger buns
    • Lettuce
    • Tomato slices
    • Red onion
    • Vegan mayo, yogurt or hummus
    US Customary - Metric

    Instructions

    1. Place the oats into the bowl of a food processor fitted with an s-blade. Blend them to a powder.

    2. Add the chickpeas, red onion, Kalamata olives, scallions, garlic, oregano, lemon juice, and salt.

    3. Pulse the food processor until everything is finely chopped and well mixed, stopping to scrape down the sides of the bowl as needed.

    4. Shape the mixture into 4 patties.

    5. Coat the bottom of a medium skillet with olive oil and place it over medium heat.

    6. When the oil is hot, arrange the patties in the skillet, cooking as many as you can fit without crowding.

    7. Cook the patties for about 5 minutes on each side, until golden and crisp.

    8. Cook any remaining patties in another batch, adding oil to the skillet if needed.

    9. Stuff the patties onto buns and top with toppings of choice.

    10. Serve.

    Recipe Notes

    Nutrition information is for 1 patty and 1 burger bun, and does not include toppings.

    Nutrition Facts
    Greek Chickpea Burgers
    Amount Per Serving (1 burger)
    Calories 406 Calories from Fat 115
    % Daily Value*
    Fat 12.8g20%
    Saturated Fat 2.1g11%
    Sodium 895mg37%
    Potassium 368mg11%
    Carbohydrates 61.9g21%
    Fiber 9.1g36%
    Sugar 3.8g4%
    Protein 12.4g25%
    Calcium 120mg12%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Chocolate Mug Cake
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

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    Reader Interactions

    Comments

    1. Joann Puccini says

      January 10, 2019 at 12:47 am

      5 stars
      I am a Greek vagan. Very well done....JP

      Reply
      • Alissa Saenz says

        January 13, 2019 at 3:09 pm

        Thank you!

        Reply
    2. Dhaakirah says

      January 10, 2019 at 12:33 pm

      If you don't eat oats or have oat flour what else can be substituted for it

      Reply
      • Alissa Saenz says

        January 13, 2019 at 3:08 pm

        Try panko breadcrumbs - you might need to use just a tablespoon or two extra to get the consistency right. Alternatively, if you're grain-free chickpea flour might work.

        Reply
    3. Lois jones says

      January 10, 2019 at 1:11 pm

      5 stars
      These were wonderful, I especially loved the olives

      Reply
      • Alissa Saenz says

        January 13, 2019 at 3:07 pm

        I'm glad you liked them! I was nervous about the olives but they turned out to be my favorite part too. :)

        Reply
    4. Dawn Newlin says

      January 11, 2019 at 2:20 pm

      5 stars
      Can these burgers be oven baked? Please reply. I'm ready to make them!!!

      Reply
      • Alissa Saenz says

        January 11, 2019 at 3:11 pm

        I haven't tried baking them, but I think so! Try 400°F for 15 minutes on each side.

        Reply
    5. Morgan L says

      January 11, 2019 at 6:58 pm

      5 stars
      These are *delicious.* I doubled the recipe and the flavors are excellent the next day. We didn't make the into burgers, rather made the patties and then had a saucy cucumber-tomato salad that went with it. Fabulous! Thank you for a great recipe.

      Reply
      • Alissa Saenz says

        January 13, 2019 at 3:00 pm

        Yay!! We ate the leftovers as fritters and loved them that way too! I'm so glad you enjoyed them!

        Reply
    6. CleanUpKate says

      January 14, 2019 at 8:30 am

      5 stars
      These were a huge hit with the whole family - including the 7 and 10 yr old boys. We made some tzatziki to top them with. In my opinion, hummus would be too "dry" for these burgers. My burger mix came out very dry and crumbly so I added an egg to bind. Next time I would mix everything and then add the powdered oats slowly until I had the right consistency to avoid needing the egg.

      Reply
      • Alissa Saenz says

        January 20, 2019 at 4:06 pm

        I'm glad they were a hit!

        Reply
    7. Elisha @UseHealthTips says

      January 17, 2019 at 5:32 pm

      5 stars
      I'm such a fan of vegetarian and online you'd find mostly non vegetarian blogs , but on finding this one, that too burger, wow, i tried it instantly and it turned out to be really mouthwatering, thanks for sharing this innovative recipe, my daughter really loved it , thanks so much

      Reply
      • Alissa Saenz says

        January 20, 2019 at 3:37 pm

        I'm glad you and your daughter enjoyed it!! Thanks so much!

        Reply
    8. Angela Shrier says

      February 03, 2019 at 6:37 am

      5 stars
      These burgers are absolutely delicious. I dont like eating bread too much so input them in a lettuce wrap. This is my favourite burger. Thank you for the recipe

      Reply
      • Alissa Saenz says

        February 03, 2019 at 4:33 pm

        Lettuce wraps sound like a great way to eat these! I'm so glad you like them!

        Reply
    9. Angela Shrier says

      February 03, 2019 at 6:40 am

      5 stars
      Ps. I bake them 200. For 15 minutes on each side

      Reply
      • Alissa Saenz says

        February 03, 2019 at 4:32 pm

        Thanks so much for sharing!

        Reply
    10. Kathy says

      February 16, 2019 at 8:28 pm

      5 stars
      These are fantastic! The kalamatas make the difference, I think. Almost reminded me of Feta cheese. Will definitely keep this recipe in the rotation. Thank you!!

      Reply
      • Alissa Saenz says

        February 17, 2019 at 4:07 pm

        Yes! I thought they tasted like there was some feta in there too, even though there wasn't! I'm so glad you enjoyed them! Thanks Kathy!

        Reply
    11. Anastasia says

      June 04, 2019 at 9:52 pm

      5 stars
      This was the best veg burger I have ever made in my whole life (I have made a lot.) soooo delicious and just the perfect amount of crispy and juicy. I finally found a keeper. Thanks a lot for this one can’t wait to try more of your recipes!

      Reply
      • Alissa Saenz says

        June 09, 2019 at 2:29 pm

        Yay!! I'm so glad you liked it! Thanks so much Anastasia!

        Reply
    12. Victoria says

      June 12, 2019 at 7:11 am

      5 stars
      I am making these tonight as they look delish.
      Quick q : I forgot to buy fresh oregano. How many teaspoons or tablespoons of the dried stuff should I use instead ? Thanks

      Reply
      • Alissa Saenz says

        June 12, 2019 at 2:13 pm

        I think 2 teaspoons should do it! Give the burger mixture a taste-test after mixing it up and add more from there if you'd like. Enjoy!!

        Reply
    13. Sierra says

      July 07, 2019 at 3:13 pm

      Delicious!
      I’m unable to eat garlic or onions and these happily turned out great even without them. I subbed 1 tsp. of homemade Greek Seasoning for the lack of onion. Thank you for this wonderful recipe 💕

      Reply
      • Alissa Saenz says

        July 14, 2019 at 10:59 am

        I'm so glad you enjoyed them! Thanks Sierra!

        Reply
    14. Maru says

      July 18, 2019 at 3:28 pm

      Thank you for all your delicious vegan recipes. You inspire me to be more creative and to realize vegan cooking doesn't need to be boring! I've tried so many of your recipes and I'm never let down, trying these burgers tonight!
      thank you

      Reply
      • Alissa Saenz says

        July 21, 2019 at 10:52 am

        That's so great to hear! Thanks so much Maru, and I hope you enjoy the burgers!

        Reply
      • J.B. says

        July 05, 2020 at 2:09 pm

        5 stars
        These were sooooo good! I didn't have the falling apart issues others said they had, hiwever, I think this recipe makes 5-7 burgers instead of the four you suggest( it has also been very humid here so I don't know if that is a factor or not. I also allowed the mixture to sit for about 10 min. before I made my patties. Delicious! I am making them again today and I NEVER make the same dish two days in a row.

        Reply
    15. Karen says

      August 01, 2019 at 8:25 pm

      These get a thumbs up...I made the for dinner tonight. Both my husband and 12 year old son devoured them.

      Reply
      • Alissa Saenz says

        August 04, 2019 at 10:57 am

        I'm glad they were a hit! Thanks Karen!

        Reply
    16. A Hamilton says

      November 09, 2019 at 2:39 pm

      You don't say whether to add the liquid from the garbanzos to the mx. I didn't and it didn't work.

      Reply
      • Alissa Saenz says

        November 10, 2019 at 1:56 pm

        You shouldn't add the liquid - that's why the ingredients list specifies that the chickpeas should be drained. How did it not work? If you let me know I can try to help figure out what went wrong.

        Reply
    17. Deborah says

      December 02, 2019 at 7:33 am

      Can you give the recipe with kilograms. Thanks

      Reply
      • Alissa Saenz says

        December 08, 2019 at 11:00 am

        Done! Just click the button below the ingredients to switch to metric. I've slowly been adding this to my recipes but hadn't gotten to this one yet. :)

        Reply
    18. Peter says

      January 06, 2020 at 1:11 pm

      Hi-can you use almond flour in place of the oats?

      Reply
      • Alissa Saenz says

        January 12, 2020 at 11:07 am

        I'm afraid I'm not sure! Oats soak up a lot of moisture and help with binding though, and I suspect almond flour wouldn't be able to do that.

        Reply
    19. Lauren says

      January 22, 2020 at 6:46 pm

      5 stars
      Super yummy and they were so quick and easy to whip up! I put some leftover tzatziki on them and it was delicious. Will definitely be making these again.

      Reply
    20. Shanna says

      April 19, 2021 at 10:29 pm

      These sound great. Can these be air fried since we're oil free? Any idea of time/temp?

      Reply
      • JoAnn M Lakes says

        April 20, 2021 at 10:32 am

        Remember, an air fryer is just a high-powered convection oven. If you can bake them in the oven you can bake them in your air fryer. I would try 400 F for 12 minutes, flip and check at 5 minutes. If it needs more time, put it back in for 3 to 5 minutes and check again. Don't crowd the basket/tray

        Reply
    21. Tina says

      April 20, 2021 at 7:31 am

      5 stars
      These were super fast and easy to whip up, with ingredients I had in the pantry!
      The one thing I didn't have was the olives, so I drained some oil packed sundried tomatoes and replaced them with those - really delicious!

      Thank you for the great recipe!

      Reply
    22. Danielle says

      April 25, 2021 at 1:45 pm

      5 stars
      I made these for dinner tonight and loved them! The olives are awesome! I didn’t have fresh oregano so I used 1 teaspoon of dried and I thought that was a good amount for my taste. I will definitely save this recipe to make again. Thanks for a great recipe!

      Reply

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