Vegetarian Chickpea Burgers with Tzatziki Sauce

11 reader reviews / 4.46 stars average

These vegetarian Middle Eastern chickpea burgers are made with fresh herbs and topped with Tzatziki, a creamy cucumber-dill yogurt sauce.

Vegetarian chickpea burgers with tzatziki sauce

Kids can be picky eaters. They love one thing one week and hate it the next. My kids don’t always prefer meat and frequently choose vegetables, beans and seafood over steak and chicken. Since it’s burger season, I knew just the solution: Hearty and satisfying vegetarian chickpea burgers.

full view of vegetarian chickpea burgers

These burgers are made with flavorful herbs and topped with my cucumber dill Greek Tzatziki sauce — and they were a home run with my kids! If you’ve never made vegetarian burgers at home before, I urge you to give it a try. Unlike store-bought varieties filled with artificial ingredients and fillers, homemade vegetarian burgers boast simple, fresh ingredients you may already have on hand, like canned beans, bread crumbs and spices.

close up view of vegetarian chickpea burgers

Luckily, everything you need for these beauties can be found at your local grocery store. I promise you will want to add these vegetarian chickpea burgers with Tzatziki sauce to your repertoire. They are easy, affordable and way more delicious than anything you’ll find in the freezer aisle.

chickpea burger ingredients in blender

How to Make Vegetarian Chickpea Burgers with Tzaziki Sauce

First, place canned chickpeas (be sure to drain and rinse), lemon juice and scallions in a high-speed food processor. Chickpeas are super high in protein and work as an excellent meat replacement in vegetarian recipes.

chopping parsley

Second, chop the parsley. Bunch the leaves together, remove the stems and rock-chop the parsley with an up and down motion. You do this by keeping the blade still while you push the leaves forward.

seasoning for vegetarian chickpea burgers

Third, add salt, smoked paprika and cumin to boost the flavor. You can also add cayenne as an optional step (if you want to bolster the spiciness!)

adding egg for chickpea burgers

Fourth, add egg to the mixture. The egg serves as a natural binder and is another added protein for these burgers.

chickpea burger ingredients

Fifth, pulse the mixture on high until it’s smooth and the fresh ingredients are evenly incorporated. (Psst: It’s fine if it’s slightly chunky — a little bit of texture is a fantastic thing!)

stirring in breadcrumbs for chickpea burgers

Then, remove the mixture from the food processor and place it into a medium bowl. Slowly stir in the breadcrumbs a few tablespoons at a time.

creating chickpea burger patties

Continue to add breadcrumbs until the mixture is dry enough to form patties with your hands.

forming chickpea burger patties

To make this process easier, divide the bowl mixture into quarters with your hands to create four patties. This is one of my favorite parts of the process — it’s fun and therapeutic!

vegetarian chickpea burgers with olive oil

Afterward, place the chickpea patties on a platter and drizzle them with a little olive oil. Flip them once to make sure the patties are lightly oiled on both sides.

cooking vegetarian chickpea burgers

Lastly, it’s time to cook the patties. Heat a non-stick griddle or frying pan over medium-high heat and brown the patties until they are golden brown. This takes about 4-5 minutes per side.

tzatziki sauce on a plate

Create the Greek Tzatziki Sauce

While the patties are cooking, you can make my famous tzatziki sauce. First, add diced cucumber, fresh dill and plain Greek yogurt in a separate bowl.

adding lemon to tzatziki sauce

Next, grate two cloves of garlic and add lemon juice, salt and pepper.

mixing tzatziki sauce in a bowl

Stir all of the ingredients together and add more dill, lemon, garlic or salt/pepper if you wish. Be sure to see my tzatziki sauce recipe for a more detailed guide.

vegetarian chickpea burgers topped with tzatziki

Finally, to serve the vegetarian chickpea burgers, place one patty in between each hamburger bun and top with tzatziki sauce. You can also add other preferred condiments.

Frequently Asked Questions

Can you freeze homemade chickpea burgers?

Yes! They will last in the freezer for about three months. Make sure the burgers cool completely, store them separately from the Tzatziki sauce and freeze them in a zip-top freezer bag.

What should you make with homemade chickpea burgers?

This recipe is very filling, however if you’re looking for additional ideas, you may want to pair these with roasted asparagus or an orzo salad!

How long does the homemade Greek Tzatziki sauce last?

I recommend storing it separately from the patties in an airtight container. It will last in the refrigerator for up to five days.

close up vegetarian chickpea burgers with tzatziki sauce

While you’re here, you may also want to explore these recipes:

Liz with vegetarian chickpea burgers

No forks required.

person holding Vegetarian chickpea burgers with tzatziki sauce

Vegetarian Chickpea Burgers with Tzatziki Sauce

11 reader reviews / 4.46 stars average
These Middle Eastern inspired vegetarian chickpea burgers are made with fresh herbs then topped with a creamy cucumber yogurt sauce. 
PREP: 15 mins
COOK: 15 mins
TOTAL: 30 mins
REVIEW PRINT
Servings: 4

Ingredients
 

  • 15 ounces canned chickpeas (drained and rinsed)
  • 2 tablespoons lemon juice
  • ¼ cup scallions
  • ¼ cup parsley
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne (optional)
  • 1 large egg
  • cup panko bread crumbs
  • extra virgin olive oil (as needed)
  • 4 whole wheat hamburger buns
  • 4 servings Greek Tzatziki Sauce
  • tomato slices, lettuce, onion slices (optional to serve)

Instructions
 

  • Place the first 9 ingredients (chickpeas through egg) in a high speed food processor and pulse on high until the mixture is smooth and everything is evenly incorporated. (It’s ok if it’s slightly chunky – texture is good.) 
  • Remove mixture from the food processor and place into a medium bowl. Working a couple tablespoons at a time, slowly stir in the bread crumbs. Continue adding breadcrumbs until the mixture is dry enough to form patties.
  • Divide the bowl into quarters with your hands and carefully form four patties. Place patties on a platter drizzled with a little olive oil and flip once so the patties are lightly oiled on both sides.
  • To cook, heat a non-stick griddle or frying pan over medium-high heat. Brown patties until golden brown, about 4-5 minutes per side.
  • While the patties are cooking, make the tzatziki sauce in a separate bowl. To serve, place one patty in between each hamburger bun and top with tzatziki sauce and other designed condiments.1

Nutrition

Serving: 1burgerCalories: 304kcalCarbohydrates: 47.5gProtein: 20.2gFat: 4.3gSaturated Fat: 0.3gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 1225mgFiber: 7.4gSugar: 8.2g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

18 thoughts on “Vegetarian Chickpea Burgers with Tzatziki Sauce”

  1. I looked closer to the recipe.
    Although the burgers look yummy, the salt content is way too high!
    The carbs are very high as well.
    I am a type 2 diabetic. I can’t eat them..

  2. Do you think the flavor would be terribly compromised by cutting back on the salt? A teaspoon sounds like a lot to me …. love the idea of chickpeas for something other than hummus!

    1. It’s a matter of preference but in general when you’re cooking from scratch you need to add a decent amount of salt to bring out the other flavors. Anything you eat in a restaurant or purchase from a freezer has more salt than you would use at home so that’s something to keep in mind. All that said, you could leave it out entirely – it’s completely up to you!

  3. I think that someone mixed up the order of the ingredients. It says to put the first 8 ingredients in food processor (chickpeas through parsley) but that’s only the first 4 ingredients, and what about the egg? I mean it’s easy to figure out but some might find it a little confusing. Otherwise it sounds like a great recipe. Thanks.

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