Indian-spiced chickpea quinoa veggie burgers. They're crispy on the outside, soft on the inside, and absolutely packed with flavour and nutrition. Better still, they’re super easy to make and suitable for vegan and gluten-free diets.

Chickpea Quinoa Veggie Burgers [Vegan]






  • 2 tablespoons ground flax plus 5 Tbsp warm water (for flax “eggs”)

  • 1 can (19 oz) chickpeas, drained, rinsed, and coarsely mashed

  • 1 cup cooked quinoa

  • 1/2 cup grated carrot

  • 1/2 cup grated zucchini, most of moisture squeezed out

  • 1/4 cup hemp hearts

  • 2 tablespoons finely diced green onion

  • 2 tablespoons tahini

  • 1 tablespoons fresh lemon juice

  • 1 clove garlic, minced

  • 1/2 teaspoon sea salt

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/4 teaspoon cayenne (optional)

  • 1/4 teaspoon black pepper

  • avocado oil for cooking



  1. In a small bowl, mix ground flax with warm water and set aside for 5 to 10 minutes, until a gloopy egg-like texture is achieved.

  2. Put mashed chickpeas, quinoa, grated carrot, zucchini, green onion, hemp hearts, tahini, lemon juice, garlic, salt, and spices in a large bowl and stir well to combine. Add the flax eggs and mix well. Adjust seasoning to taste.

  3. Shape mixture into 6 patties, approximately 2 cm (or 3/4" inch) thick, or 8 smaller burgers.  Refrigerate the burgers for 20 to 30 minutes to allow them to set while you prepare the toppings.

  4. Heat oil in skillet over medium-high heat and cook the burgers, approximately 4 to 5 minutes per side or until nicely browned and warm in the middle.  Alternatively, the patties can be cooked on a well-oiled grill.

  5. Serve with your choice of buns and toppings.