QUICK AND EASY CHICKPEA-LENTIL VEGGIE BURGERS

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These Quick Chickpea-Lentil Veggie Burgers are packed with flavor and protein, made with pantry staples, and come together in just 20 minutes—no oil, no fuss!

You know those days when your fridge is playing hide and seek with fresh veggies, but your pantry’s got your back? This recipe is for those days.

These Quick Chickpea-Lentil Veggie Burgers were born from a last-minute dinner rescue using two humble cans: chickpeas and lentils. With a few spices, oats, and a flax egg, you can turn pantry staples into juicy, satisfying burgers you’ll want to make again and again.

They’re crispy on the outside, tender in the center, and hold together like a dream—no mush here, folks!

And the best part? You can have dinner on the table in 20 minutes. Let’s do this!

🚫WHAT ALLERGENS/INGREDIENTS IS THIS RECIPE FREE FROM?

This recipe is naturally free from common allergens and perfect for many dietary lifestyles:

• Dairy-Free
• Egg-Free
• Nut-Free
• Gluten-Free (when using certified GF oats)
• Refined Sugar-Free
• Oil-Free
• Soy-Free

🌱WHY THIS RECIPE WORKS AND WHY IS IT GOOD FOR YOU

These burgers are more than a quick fix—they’re packed with protein (~9g protein per patty), fiber, and complex carbs to keep you full and energized.

Chickpeas and lentils are both excellent sources of plant-based protein, while oats add heart-healthy soluble fiber. There’s no oil, no weird ingredients.

They’re perfect for meal prep, weeknight dinners, or those “oops, it’s already 6:30” nights.

🍽 HOW TO PREPARE THESE CHICKPEA-LENTIL VEGGIE BURGERS

📌(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes)

This beginner-friendly recipe comes together in just one bowl (or a food processor) with ingredients you likely already have. Just mash, mix, shape, and cook!

Let’s explore the kitchen tools, required ingredients, and steps, accompanied by helpful pictures if needed.

🥣USEFUL KITCHEN EQUIPMENT

Discover all the essential tools and ingredient staples for my plant-based kitchen on my Amazon Storefront.

To make this recipe, you’ll need:

• Food Processor – For a quick blend and great texture.

• Mixing Bowl – If mixing by hand.

• Non-Stick or cast iron skillet or Air Fryer – For cooking the burgers evenly without oil. Or a baking Sheet for the oven.

• Spatula – To help shape and handle patties.

Now, let’s review the list of ingredients and potential substitutions, where applicable.

📝INGREDIENTS NOTES

Here is a list of everything you will need to prepare this recipe:

• Chickpeas – High in protein and give the burgers body and texture. I’m using canned ones.
• Lentils – Add moisture, richness, and more plant-based protein. I’m using canned ones.
• Onion – Brings depth of flavor.
• Garlic – Because flavor is life. Alternatively, you can use garlic powder.
• Rolled Oats – For a hearty bite and texture. Use organic and GF if needed.
• Oat Flour – Helps absorb moisture and bind the mixture. Use organic and GF if needed.
• Flax Egg (Flax meal+water) – Natural binder to help the burgers hold together. You can use chia seeds instead.
• Smoked Paprika, Cumin, Nutritional Yeast – Add smoky warmth and flavor.
• Salt & Pepper – To bring everything together.
• Chopped Parsley or Cilantro (Optional) – Adds freshness and color.

👩‍🍳DIRECTIONS

To make these veggie burger, follow these steps:

Mix flaxseed meal with water to make a flax egg. Let it sit for 5 minutes.

Add chickpeas, lentils, onion, garlic, flax egg, spices, nutritional yeast, and herbs to a food processor—pulse until combined but chunky.

Add oats and oat flour. Pulse again. If the mixture is sticky, add more oat flour, 1 tbsp at a time. Form into 4–6 patties.

Cook on a non-stick skillet for 4–5 minutes per side, or air fry at 375°F (190°C) for 10–12 minutes, flipping halfway. Oven: Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, until golden and firm.

Serve on a bun, in a wrap, or over a salad with your favorite toppings.

💡RECIPE TIPS & VARIATIONS

Too wet? Add more oat flour 1 tbsp at a time. Let the mixture sit for 5–10 minutes so oats can absorb moisture before forming patties.

Want it crispier? Use the air fryer or finish on the stovetop with a dry pan for an extra golden crust.

No oat flour? Just blend rolled oats into a fine flour in a blender or food processor.

Extra flavor boost? Add garlic salt or a splash of tamari.

Serving idea: These burgers pair beautifully with a dollop of oil-free hummus or vegan tzatziki.

❓FREQUENTLY ASKED QUESTIONS (FAQs)

Can I make this ahead of time?
Yes! Shape the patties and store them in the fridge for up to 24 hours before cooking.

How do I store leftovers?
Cooked burgers can be kept in an airtight container in the fridge for 4–5 days. They can be reheated in a pan or an air fryer.

Can I freeze this recipe?
Absolutely. Freeze uncooked patties on a tray, then transfer to a freezer bag. Cook from frozen or thaw first for best results.

MORE DELICIOUS VEGGIE BURGERS TO TRY!

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📽️WATCH THE STEP-BY-STEP VIDEO!

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🖨️PRINTABLE RECIPE CARD