Easy Chickpea Burgers with Chipotle Aioli

chickpea burger with tomato and sauce on bun

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Super easy Chickpea Burgers! A vegan and gluten free recipe that comes together in no time. Top the burgers with a cashew chipotle aioli for the most flavor. These are a must for your next dinner!



Chickpea Veggie Burgers

  • oil, for cooking
  • heaping ½ cup diced yellow onion
  • 2 tsp minced garlic
  • 2 (15 ounce) canned chickpeas, rinsed/drained well
  • 4 TBSP tahini or sunflower seed butter
  • 1/2 TBSP crushed red pepper
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • ½ tsp salt
  • ½ cup loosely packed fresh cilantro or parsley 
  • 3 TBSP flour (gluten-free blend, as needed)

Cashew Chipotle Aioli

  • 3/4 cup raw soaked cashews in boiled water, drained and rinsed
  • 1/3 cup water 
  • 2 TBSP lemon juice
  • 2 TBSP chipotle adobo sauce (or 1 chipotle chili in adodo sauce)
  • 2 tsp maple syrup
  • 1/4 tsp sea salt
  • 1 TBSP avocado oil or light olive oil


  • green leaf lettuce
  • sliced avocado
  • sliced tomato
  • sprouts
  • toasted hamburger buns (gluten-free as needed)


  1. Add 1/2 tablespoon olive oil to skillet over medium-high heat; cook down onion and garlic for about 5-7 minutes, until onions become translucent. Remove from heat.
  2. Add cooked onion and garlic, drained chickpeas, tahini (or sunflower butter), crushed red pepper, spices, salt and pepper and fresh herbs to large bowl; mash well with potato masher then add in flour and mash again. If using food processor – first process onion through herbs by pulsing until mixture is broken down well. Then pulse in flour until combined. Remove S-blade before taking mixture out and shaping burgers.
  3. Heat large cast iron skillet to medium heat; add about one tablespoon olive oil.
  4. While the skillet warms up, scoop about 1/2 cup of mixture to make 6 large patties, or 1/3 cup to make 8 medium burgers (size of patties could depend on what kind of bun you’re using). Place shaped patties into hot skillet and cook until dark gold on one side, about 5 minutes, before flipping to the other and cooking another 5-7 minutes. Remove from heat and place in oven on “warm” function if you’d like.
  5. Make the cashew chipotle sauce: Make sure cashews have soaked in boiled water for 15 minutes. Add all ingredients to blender or food processor; blend until smooth. Taste test to see if you prefer more heat (add some more adobo sauce) or salt.
  6. Assemble burgers with favorite toppings and sauce; enjoy! 


If making larger patties, you’ll end up with about 6 burgers. If you’re just cooking for one, you can use 1 can chickpeas, 2.5 TBSP tahini, 2 TBSP flour and adjust spices to your liking. 

Vegan Chipotle Aioli recipe slightly adapted from Minimalist Baker.

Nutrition approximate per patty only; does not include chipotle aioli.


Keywords: plant based burger recipe, chickpea burger, veggie burger