Chickpea Burgers with Spinach

While I have my favorite veggie burger, these chickpea burgers were due for an updating. They are simple, delicious, and have a texture I love in veggie burgers: crunch on the outside, soft on the inside, and don’t fall apart when cooked. These burgers come together rather quick and cook up just as fast. I prefer pan frying these burgers in a bit of oil (helps the crispy outside) but you can also grill them. If you’re looking to make a big batch for use throughout the month, go through the baking process, separate them with a bit of wax paper, and store in an airtight container in the freezer.

5.0 from 2 reviews
Chickpea and Spinach Burgers
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Cook time: 
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Serves: 2 good-sized burgers
  • 1/2 cup chickpeas (drained, if using canned)
  • 1/4 cup red onion, diced
  • 1 cup fresh baby spinach, packed
  • 2 tablespoons sunflower seeds
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 large egg white
  • 1/3 cup whole wheat bread crumbs
  • 1 to 2 tablespoons olive oil, for frying
  1. Combine chickpeas and onion in a food processor, pulse a few times to break up the chickpeas. Add in spinach, sunflower seeds, olive oil, soy sauce, oregano, paprika, and salt; pulse a few more times.
  2. Add in egg white and bread crumbs, pulsing until mixture comes together. Remove from food processor, run your hands under water, divide mixture into two balls, and shape into 1/2" thick patties.
  3. Heat a pan over medium-low heat. Add olive oil, followed by burgers. Fry for 5 to 7 minutes, until the burger is browning and has become crisp on the outside. Flip, cook for another 5 or so minutes until the burger is cooked through and crisp on both sides.
If grilling out, bake at 375˚ oven for 10 minutes then transfer to a grill.

Step by Step

Variations for the Chickpea Burgers

I love the balance of flavors in this burger and often find I want to change up the burger based on what dietary needs someone may have. A couple options:

Gluten-Free: Gluten-free breadcrumbs, it’s the only thing you need!

Vegan: A few of readers tried the burger with just ditching the egg and worked well. I like the binding from the egg but try adding part of a flax-egg (1/2 tablespoon flax seeds mixed with about 1 1/2 tablespoons water.)

Greens: Kale is the best substitute for the spinach (or mix the two together!) Just make sure to not over pulse the mixture so that you don’t end up with a green burger.

Crispy Chickpeas | @naturallyella

Featured Ingredient: Chickpeas

I always have chickpeas on hand for quick meals (like these chickpea burgers). I prep a big batch on the weekend, freeze in 2 cup portions, and pull out/thaw whenever I need them. A few other ways to use up those chickpeas in fun dinners:

Quinoa Falafels
Chickpea Cakes with Shaved Asparagus
Teriyaki Chickpea Loaded Sweet Potato

Easy Chickpea Burgers with Spinach

First posted on April 11th, 2012. Last updated on March 13th, 2016. Want the original recipe, see it here.