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vegan chickpea burgers - recipe by Cookery School on Cook Veggielicious

Vegan chickpea burgers

These vegan chickpea burgers from London's Cookery School have to be tried. They're surprisingly easy to put together with a lovely hint of spice.
Course Main Course
Cuisine International
Keyword vegan chickpea burgers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Cook Veggielicious


  • 400 g tin of chickpeas
  • 1 large carrot finely grated
  • 1 medium onion finely chopped
  • dash tabasco sauce
  • ¼ cup olive oil 1 teaspoon salt
  • 1 tsp salt
  • 6 tablespoons polenta
  • 1⁄4 cup vegetable oil for frying or baking
  • good handful chopped parsley


  • Preheat the oven to 200°C/390°F.
  • Using a tin of chickpeas, drain them well but keep the water which cover the chickpeas to use later.
  • Put the chickpeas into a food processor and pulse until they are coarsely chopped.
  • Fry the onions in about half of the oil until good and brown.
  • Add the fried onion with the oil in which the onion has fried, grated carrot, parsley, tabasco, salt and polenta to the bowl of coarsely chopped chickpeas.
  • Mix everything together but do NOT over mix or the burgers will become too fine. They need to have some crunch.
  • If the mixture seems too dry, stir in a little of the chickpea water to loosen the mix. The mixture must be able to be formed into burgers so must not be too soft.
  • Season to taste with additional salt and pepper.
  • Use your hands to make the mix into 70g fritters. You want the shape to be flatter rather than higher.
  • Place on greased baking tray and bake in the preheated oven for around 20 minutes or until a good golden brown colour.