Vegan Baked Chickpea Burgers

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In yesterday’s photo food journal, I referenced these new Baked Chickpea Burgers I made:

Baked Chickpea Burgers from Carrie on Vegan

They were inspired by a giant bag of frozen organic chopped kale I got at Costco last week (actually, I bought two bags because I was so ecstatic pleased to find it):

Frozen organic chopped kale from Costco

I started the burgers by thawing two large cups of the frozen kale in the fridge overnight:

Frozen kale

Once I squeezed out the moisture from the defrosted greens, I had about one very full cup of kale:

Defrosted, squeezed kale

I threw that in the food processor with 2 1/2 cups of cooked chickpeas:

Chickpeas and kale in processor

I blended the mixture with some of my favorite tahini made from unhulled sesame seeds:

Chickpeas and kale blended together

I used Coconut aminos, a shallot, fresh garlic, cumin, smoked paprika, no-salt seasoning, and low-sodium miso paste for flavor:

Coconut aminos for flavor

This recipe makes enough for eight burgers; I ended up freezing half of it for later:

This makes a lot of Chickpea Burgers

After 40 minutes in a 375 degree oven, here’s what the Baked Chickpea Burgers looked like:

Baked Chickpea Burgers all done

I served mine on top of a salad and it was so flavorful and satisfying, reminiscent of falafel but chock-ful of kale:

Baked chickpea burgers on salad

Baked Chickpea Burgers
Recipe type: Main Dish
Serves: 8
  • 2 cups frozen kale
  • 2 ½ cups cooked chickpeas
  • 1 shallot, chopped
  • 2 garlic cloves, minced
  • ⅓ cup unsalted tahini
  • 1 teaspoon low-sodium miso paste
  • 1 teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • 2 teaspoons coconut liquid aminos
  • 1 teaspoon no-salt seasoning
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Place frozen kale in a medium bowl and defrost overnight in the fridge. Alternatively, you can defrost the kale in the microwave according to the package label.
  3. Combine the defrosted kale with the chickpeas in a food processor. Turn processor on high until ingredients are combined, stopping to scrape down the sides of the bowl if necessary.
  4. Add the shallot, garlic, tahini, miso, cumin, paprika, coconut aminos, and no-salt seasoning to the food processor with the chickpeas and kale. Turn on high until ingredients are combined. If necessary, you can add a tablespoon of cold water to ensure that the ingredients get mixed together.
  5. Pour the mixture into a large bowl and use your hands to form approximately 8 burger patties.
  6. Place the patties on the sheet and bake for 20 minutes. Flip once, and then bake another 20 minutes, or until the tops of the burgers have turned golden brown.

I was all industrious yesterday and added the recipe to Vegan Delish as well. There is quite a nice little assortment of burgers going on there now (Baked Chickpea Burgers, Ultimate Tofu Burgers, Beet Burgers, and Lentil-Mushroom Burgers):

Burger assortment from Vegan Delish

You can download Vegan Delish on your iPhone or iPad here.


I’m headed out to Seattle today for a long weekend with my sister and friends. I’ve also planned my very first visit to an animal sanctuary and I can’t wait to have that experience and share it with you. Other weekend to-do items include going to the amazing farmers’ markets of the Pacific Northwest, going hiking, attending my nephew’s 5th birthday party, and frequenting some of Seattle’s fantastic vegan restaurants. I’m taking my laptop along so I’ll be blogging from the road. Wish me safe travels until we meet again tomorrow.

Note: This post was submitted to Wellness Weekends.


  1. says

    These look phenomenal! I have had utter fails with my bean burgers, but these have renewed my energy in attempting another recipe! I absolutely love, love, love your blog, Carrie! Have a relaxing trip, dear!

    • says

      Awww, thanks for the nice words of support, Annie! I’ve had plenty of bean burger fails as well which is one reason I was so happy that these turned out so well. 🙂

  2. Alison says

    These look wonderful, Carrie. I am always looking for new veggie burger inspiration. I usually start following a recipe and then think: I could just add more veggies. But when I do, it always messes up the texture (go figure 😉 ). This time I think I will stick to your recipe. 🙂

    Hope you have a wonderful trip. I’m looking forward to reading more about it.

    • says

      Thanks, Alison! I agree, it’s tough to make a decent bean burger, let alone one that includes vegetables. Let me know if you make this version and what you think. 🙂

  3. says

    Oooh kale-d up burgers sound great. Love that you can get frozen kale in the stores. The only leafy green I can get frozen is spinach unfortunately.

    • says

      Hi Emma! Thanks for the note. Frozen spinach would work beautifully in this recipe, too. And, yes, I feel quite grateful to have access to the organic frozen kale now.

  4. Oly Jacobsen says

    Safe travels, dear Carrie!

    This recipe sounds delicious! It reminds me of my hummus recipe … instead of kale I use a lot of fresh herbs froms my pots, and then some liquid to make it more smooth 🙂 Enjoy your weekend! We are heading to our beach house.

  5. Patty says

    These burgers sound great, and I have everything on hand for these. So, it sounds like I have a great meal now to whip up this weekend. Have a fantastic time in Seattle, Carrie. You will LOVE going to an animal sanctuary. Frankly, it’s one of my FAVORITE things. I feel at peace there, with the animals, and truly at peace in their presence. Just getting to look in to their eyes and breathe the same air is heavenly. I truly believe that my life’s work should be to be working and volunteering at an animal sanctuary and if I can ever redesign my life to accommodate that (even if it has to wait ’til retirement) then that’s exactly what I’ll do. Tell me how you like it and share some photos, k? I’d love to hear your thoughts and photos on the Seattle veg scene. I’ve never gotten to go there, but have always wanted to. I MAY have to miss the Portland VegFest this year, because work is forcing my travel plans to change this month. Darn it! So, maybe when things lighten up, I can go there, even if VegFest isn’t on or to Seattle for a change. Have fun! xo

    • says

      Thanks for the note, Patty. I can’t believe it’s taken me this long to schedule a visit to an animal sanctuary, and I am very excited about it. Ohhhh, I really want to go to the Portland VegFest…maybe we can meet there next year? 🙂

  6. says

    Hmmm… these sound easy. Almost deceptively easy. But I will give it a try. I had vowed never to try making a veg burger again because I fail over and over again… but this just sounds too easy not to try ;p
    Have fun in Seattle!!! I haven’t been there yet, but I hear it’s full of vegan-y goodness =)

  7. says

    Just found your blog. These look good! Nice to see another oil free burger recipe!

    I’ve purchased similar packs of chopped kale before, do the stems not bother you? It’s a deal breaker for me!

    • says

      Great, Annie! I’m so glad they turned out well for you and you liked them. I froze a bunch last week so I’m going to be baking them this week. 🙂

  8. Saskia says

    Hi!! I tried these and the only thing that I changed was using fresh kale. They tasted delicious but ended up very crumbly =(. Any idea what I might’ve done wrong?

    • says

      Hi Saskia, gosh, I’m sorry the texture wasn’t right. Since I didn’t test it using fresh greens, I am assuming that was the difference.


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