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★★★★★ 5 from 1 Reviews

Vegan Zucchini Chickpea Burgers

50 min
Avatar by: Lindsay Grimes
May 8, 2019 (Updated: February 11, 2020)
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Vegan Zucchini Chickpea Burgers
This veggie chickpea burger recipe is a great vegetarian alternative to beef burgers and hot dogs at your summer BBQ! They’re gluten free and easy to make!

With the backyard bbqs and grilling season upon us, I thought it would be a good idea to add some vegetarian options into the mix.

Vegan Zucchini Chickpea Burgers

My prerequisite for a good veggie burger is it HAS to be hearty. It has to have some texture that makes it filling and substantial. This veggie-packed zucchini chickpea burger recipe is exactly that. It has the broken yet chunky chickpeas, it has those little onion crunches and pops of cilantro flavor. It has some little flecks of zucchini in there.

I served it on a bun I got from a local bakery, Jaryd had his on top of his salad. This Vegan Zucchini Chickpea Burger can be eaten as is, wrapped up in your favorite tortilla, and even meal prepped for your weekly lunches or dinners.

Vegan Zucchini Chickpea Burgers

If you love veggie burgers and meat-free options, you have to check out my beet burgers and these vegetarian falafels or this sweet potato falafel salad!

Place the water, flax meal, garlic, and buffalo sauce in your food processor. Process for about 20 – 30 seconds until the garlic is chopped up and combined.

Shred the zucchini into a clean, thin dishtowel. Gather the ends and squeeze the excess moisture out of the zucchini over the sink.

Vegan Zucchini Chickpea Burgers

Add the chickpeas, zucchini, onion, and cilantro to the food processor. Pulse 5 – 7 times fo the ingredients are incorporated but remain chunky. Use a spatula to scrape down the sides and make sure it’s mixed together. Chill in the fridge for 30 minutes.

Heat the olive oil over high heat for a few minutes. Once warm, turn the heat down to medium-high. Use your hands to form 3 balls and place in the pan.

Vegan Zucchini Chickpea Burgers

After about 1 minute, use the back of your spatula to gently press the balls into burgers and cook for 5 minutes. Flip the burgers and cook for another 3 – 5 minutes.

Repeat with the remaining burger mixture until you’ve cooked all six burgers.

Serve on a salad, on a burger bun, and finish with your favorite toppings! I love adding ranch, avocado, and tomato in a lettuce wrap!

Vegan Zucchini Chickpea Burgers

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Vegan Zucchini Chickpea Burgers

This veggie chickpea burger recipe is a great vegetarian alternative to beef burgers and hot dogs at your summer BBQ! They’re gluten free and easy to make!

AvatarRecipe by:Lindsay Grimes
★★★★★ 5 from 1 reviews
Prep: 40 minCook: 10 minTotal: 50 min
Print recipe Rate recipe Pin Save recipe
Servings: 6 1x

Ingredients

  • 1/4 cup water
  • 4 tablespoons flax meal
  • 2 garlic cloves
  • 1/4 cup buffalo sauce
  • 1 zucchini, shredded and excess liquid squeezed out
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 red onion, coarsely chopped
  • 1 handful cilantro (about 1/2 cup)
  • 2 tablespoons olive oil for frying

Instructions

  1. Place the water, flax meal, garlic, and buffalo sauce in your food processor.
  2. Process for about 20 – 30 seconds until the garlic is chopped up and combined.
  3. Shred the zucchini into a clean, thin dishtowel.
  4. Gather the ends and squeeze the excess moisture out of the zucchini over the sink.
  5. Add the chickpeas, zucchini, onion, and cilantro to the food processor.
  6. Pulse 5 – 7 times fo the ingredients are incorporated but remain chunky.
  7. Use a spatula to scrape down the sides and make sure it’s mixed together.
  8. Chill in the fridge for 30 minutes.
  9. Heat the olive oil over high heat for a few minutes. Once warm, turn the heat down to medium-high.
  10. Use your hands to form 3 balls and place in the pan.
  11. After about 1 minute, use the back of your spatula to gently press the balls into burgers and cook for 5 minutes.
  12. Flip the burgers and cook for another 3 – 5 minutes.
  13. Repeat with the remaining burger mixture until you’ve cooked all six burgers.
  14. Serve on a salad, on a burger bun, and finish with your favorite toppings! I love adding ranch, avocado, and tomato in a lettuce wrap!
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This veggie chickpea burger recipe is a great vegetarian alternative to beef burgers and hot dogs at your summer BBQ! They're gluten free and easy to make! thetoastedpinenut.com #thetoastedpinenut #veggieburgers #chickpeaburgers #zucchini #zucchinirecipe #veganburger

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  1. AvatarBernadete Morrissey says

    Posted on 7/31/19 at 4:18 pm

    Is buffalo sauce the same as a BBQ sauce?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/2/20 at 3:01 pm

      No, buffalo sauce is a different flavor. But either would work here!

      Reply
  2. AvatarChantal says

    Posted on 8/23/19 at 11:37 am

    I have a question, zucchini come in different sizes. So how much zucchini should be left to mix in after it is shredded and squeezed dry? Thank you

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/16/20 at 8:49 pm

      It should be about 1/2 cup zucchini after the liquid was squeeze out 🙂 hope you love them!!

      Reply
  3. AvatarTiffany Weske says

    Posted on 8/25/20 at 3:12 pm

    I follow The Toasted Pinenut on Instagram and this recipe came up on a Sunday morning post and I decided I was going to prep the mix to have for lunches in the coming days. These were delicious! I actually formed a couple patties and popped them in the oven to bake versus making on the stove. Worked beautifully! I gobbled them up with a side salad. I love the fresh cilantro in them plus the kick of heat from the buffalo sauce. A dynamite recipe!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/26/20 at 6:43 am

      Aw I’m so happy you loved them!! Love getting some extra veggies in and these are so deliciously hearty and flavorful! xo

      Reply
  4. AvatarSarah says

    Posted on 8/31/20 at 6:52 pm

    I would really like to make these! About how large should the zucchini be?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/16/20 at 6:39 pm

      It should be about 1/2 cup once you squeeze the liquid out 🙂 I hope you love them!

      Reply

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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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