Packed with juicy Kalamata olives, zippy lemon, and fresh herbs, these Greek-inspired chickpea burgers are like a Mediterranean flavor party in your face!
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!
What You'll Need
- 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.
- Fresh oregano. I don't recommend subbing dried.
- Lemon juice. Fresh squeezed is best.
- 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.
- 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.
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.
More Vegan Burger Recipes
- Pesto White Bean Burgers
- Zesty Lentil Burgers
- Smoky Black Bean Burgers
- Garlicky Kale Burgers
- Teriyaki Tempeh Burgers
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
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.
- 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
- 4 burger buns
- Tomato slices
- Red onion
- Vegan mayo, yogurt or hummus
Place the oats into the bowl of a food processor fitted with an s-blade. Blend them to a powder.
Add the chickpeas, red onion, Kalamata olives, scallions, garlic, oregano, lemon juice, and salt.
Pulse the food processor until everything is finely chopped and well mixed, stopping to scrape down the sides of the bowl as needed.
Shape the mixture into 4 patties.
Coat the bottom of a medium skillet with olive oil and place it over medium heat.
When the oil is hot, arrange the patties in the skillet, cooking as many as you can fit without crowding.
Cook the patties for about 5 minutes on each side, until golden and crisp.
Cook any remaining patties in another batch, adding oil to the skillet if needed.
Stuff the patties onto buns and top with toppings of choice.
Nutrition information is for 1 patty and 1 burger bun, and does not include toppings.