Vegan Zucchini Chickpea Burgers

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.

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.

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.

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.

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!

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!

Recipe by:Lindsay Grimes

★★★★★ 5 from 1 reviews

Prep: 40 minCook: 10 minTotal: 50 min

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Servings: 6 1x

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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!

© The Toasted Pine Nut

Enjoy!! xo