Name: Vegan Ranch Chickpea Burgers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 medium carrots, peeled and cut into large pieces; 3 tbsp olive oil, divided; 3/4 tsp fine sea salt, divided; 1 (15-oz.) can chickpeas, drained and rinsed; 1 tbsp vegan mayonnaise; 2 tbsp chickpea flour (aka garbanzo bean flour); 1 tsp nutritional yeast; 1 tbsp dried parsley; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried dill weed; 1/8 tsp white pepper

These vegan chickpea burgers feature the classic flavors of ranch seasoning and are perfect for an easy weeknight meal the whole family can enjoy! Ready in just 20 minutes, gluten-free and easily customizable with your favorite toppings.

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front view of hands holding vegan chickpea burger

What you'll love about these veggie burgers

They are easy to make in just 20 minutes.
They are flavored with a vegan ranch seasoning that's easily made with pantry ingredients.
You can customize them with your favorite toppings.
They're perfect for weeknight meals with your favorite sides.
You can freeze them for future meal prep.

Ingredients you'll need

Canned Chickpeas (drained and rinsed)
Carrots
Olive Oil - used to cook the carrots as well as the burgers
Chickpea Flour (used to bind the burgers)
Vegan Mayo (I used Follow Your Heart - use a soy-free version if needed)
Nutritional Yeast
Dried Parsley
Garlic Powder
Onion Powder
Dried Dill Weed
White Pepper
Salt

hand holding a burger loaded with toppings

How to make these vegan ranch chickpea burgers

First, pulse carrots in a food processor until finely chopped, but not pureed.

Heat 1 tablespoon of olive oil in a non-stick skillet.

Add carrots and salt.

Cook carrots on medium-low until softened (approximately 5-7 minutes), stirring occasionally.

Allow to cool 1-2 minutes.

While the carrot mixture is cooking, rinse out the food processor and set aside.

After the carrots have cooled for 1-2 minutes, add them to the food processor along with the chickpeas.

Chickpeas and carrots in a food processor

Start by pulsing and then, process on low until well combined with some chunks remaining, scraping down the sides as needed.

chickpeas and carrots combined in food processor

Transfer chickpea mixture to a large bowl.

Add vegan mayonnaise, chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, dill, salt and white pepper.

Use a silicone spatula or spoon to combine.

chickpea mixture combined with remaining ingredients in mixing bowl

Separate the mixture into 4 equal pieces.

Form into balls with your hands.

chickpea mixture formed into 4 balls of equal size

Use your hands to form the balls into patties, rounding out the the edges.

Don't make them too thick or they won't cook all the way through and don't make them too thin or they will fall apart.

Heat olive oil in a non-stick skillet.

Add chickpea patties to the skillet and cook over medium heat for approximately 7 minutes per side until golden brown.

Be sure to carefully flip the burgers as they can fall apart easily.

I find a turner spatula that slides completely underneath the burger works best.

Burger topping ideas

Lettuce, Tomato, Red Onion, Avocado
Vegan Mayo
Vegan Ranch Dressing
Vegan Avocado Ranch Dressing
Vegan Cheese Slices

You can serve on a bun...

...or on a lettuce wrap or over greens as pictured below (we topped ours with vegan avocado ranch here).

fork cutting into chickpea burger with avocado ranch dressing

Ideas for side dishes

Veggie burger sitting on a wood cutting board

Storing and reheating

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Alternatively, you can also freeze leftover cooked burgers in a single layer in a freezer-safe zip top bag.

2 leftover burgers in a zip top freezer bag

Reheat leftover burgers in a nonstick skillet with a little bit of olive oil over medium heat until warmed throughout.

More veggie burger recipes

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4.84 from 6 votes

Vegan Ranch Chickpea Burgers

Course Dinner, Main Course

Cuisine American, Gluten-Free, Vegan

Keyword gluten free, meatless monday, ranch, vegan, vegetarian, veggie burger

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 242kcal

Author Sherri Hall

Ingredients

2 medium carrots, peeled and cut into large pieces
3 tablespoon olive oil, divided
¾ teaspoon fine sea salt, divided
1 (15-oz.) can chickpeas, drained and rinsed
1 tablespoon vegan mayonnaise
2 tablespoon chickpea flour (aka garbanzo bean flour)
1 teaspoon nutritional yeast
1 tablespoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill weed
⅛ teaspoon white pepper

Instructions

Pulse carrots in a food processor until finely chopped, but not pureed.
Heat 1 tablespoon of olive oil in a non-stick skillet. Add carrots and ¼ teaspoon salt. Cook carrots on medium-low until softened (approximately 5-7 minutes), stirring occasionally. Allow to cool 1-2 minutes. While carrot mixture is cooking, rinse out the food processor and set aside.
After the carrots have cooled for 1-2 minutes, add them to the food processor along with chickpeas. Start by pulsing and then, process on low until well combined with some chunks remaining, scraping down the sides as needed.
Transfer chickpea mixture to a large bowl. Add mayo, chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, dill weed, ½ teaspoon salt and white pepper. Use a silicone spatula or spoon to combine.
Separate the mixture into 4 equal pieces and form into balls with your hands. Use your hands to form the balls into *patties, rounding out the the edges.
Heat olive oil over medium in a non-stick skillet. Add chickpea patties to the skillet and cook for approximately 7 minutes per side until golden brown. Be sure to carefully **flip the burgers as they can fall apart easily.
Serve with desired toppings.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Suggested Equipment/Tools

Food Processor

Notes

*Don't make the patties too thick or they won't cook all the way through and don't make them too thin or they will fall apart.

**I find a turner spatula that slides completely underneath the burgers works best to flip them.

Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.
Alternatively, you can also freeze leftover cooked burgers in a single layer in a freezer-safe zip top bag. Reheat leftover burgers in a nonstick skillet with a little bit of olive oil over medium heat until warmed throughout.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

This post originally appeared on Watch Learn Eat on December 17, 2018. It has been republished to reflect both recipe and photo revisions. Changes to the story were also made.

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.