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Veggie Chickpea Burger (Vegan & Gluten-Free)

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Veggie Chickpea Burger is a protein and nutrient-rich, delicious, healthy vegan and gluten-free burger made using Pumpkin, Swiss Chard and chickpeas. These Vegan burgers are perfect for your parties or for your lunchbox.

Top view of Vegan and Gluten-Free Pumpkin Chickpea Swiss Chard patties served on a black cheese board along with some potato crisp, onion, tomato, some more patties and nasturtium dip
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Veggie Chickpea Burger is air-fried and is vegan, gluten-free, dairy-free, flour-free. They need zero to minimum oil and are freezer friendly. These patties do not use any flour or bread for binding. This pumpkin, Chickpea and Swiss Chard veggie patties can be assembled in lettuce wraps, wholemeal wraps, Burger Buns or can be enjoyed as is.

If you need to impress your non-vegetarian guest with a good vegetarian starter or meal, try these vegan and gluten-free patties. They would be the star for your next vegetarian thanksgiving party or your potlucks. 

These veggie burgers with chickpeas are also a good idea for picnic food, for your kid’s parties, finger food for your toddler or a great afterschool snack. As they can easily be stored in the freezer and can be cooked within minutes in an air-fryer or an oven.

Vegan chickpea patties assembled in lettuce wraps along with tomato, onion, avocado and nasturtium dip

Ingredients used in Veggie Chickpea Burger

The first main Ingredient used is Pumpkin. I have used the orange pumpkin available locally here. One can use any pumpkin here. I have roasted the pumpkin in an air-fryer. Roasting pumpkin alleviates the taste. It helps caramelize the natural sugar in any vegetable. Roasting can be done in an air-fryer or an oven.

One can even steam if you do not like roasting it. Just be sure that you drain all the water before using the steamed pumpkin or else your burger will be mushy. I however do not recommend steaming pumpkin for burgers. Air-fry or roasting is best.

Pumpkin can be replaced with Butternut Squash or Sweet Potato.

The second main ingredient is Swiss Chard. Swiss Chard is a green leafy vegetable packed with nutrients. The internet has all good sources to help you with the health information on this. I am using this as this is one of the most common vegetables locally available during this season. One can replace the swiss Chard with spinach, kale, fresh fenugreek or Beetroot Greens.

The third main ingredient Chickpeas is used for binding as well as to give the essential proteins. I have used dry chickpeas, which I have soaked, boiled and used. One can use a can of chickpeas too. If using a can rinse and drain all the water before using.

The next ingredient Onion, Garlic, Ginger and chopped Green Chillies are added for taste. Green chillies I just added to satisfy my taste buds and is completely optional. Smoked paprika is again added for flavour and a tiny amount of heat. Salt is the last much-needed ingredient added to it. One can skip the onion and garlic if you do not eat. It would work as well. 

A close up look of Veggie chickpea patties served on a lettuce , with layers of onion, nasturtium dip, avocado and tomato

Recipe process of Vegan Pumpkin Chickpea Swiss Chard burger

Cooking the Pumpkin

The two main ingredients need to be cooked before use, i.e. Pumpkin and chickpeas. As said earlier I have roasted the pumpkin in an air-fryer for 20 mins at 180 Deg C. One can even roast in a preheated oven at 180 Deg C for 15 minutes or steam in an open pot, pressure cooker or Instant Pot.

Cooking the Chickpeas

I am using chickpeas from scratch. So one needs to soak the chickpeas for 6-7 hours and then boil them in a pressure cooker or Instant Pot. I always soak some extra chickpeas and store them in the freezer. When required I simply boil and use it.

Swiss Chard Mixture

I then made a puree of Swiss Chard, ginger and garlic. I have used raw swiss chard here. Just rinsed and cleaned them and pureed them in a food processor. One can blanch the swiss chard and use it as well. Do not add any additional water while pureeing the vegetable.

Veggie Burger Mixture

To make the vegan burger mixture, I let the boiled chickpeas drain for 10 minutes to release any extra water. Then we mash the chickpeas and the pumpkin. This can be done using a potato masher or mince using a food processor. I used a food processor as it was easy. Little chunky pieces or pumpkin on chickpeas here and there are fine.

Assembling Pumpkin, chickpeas, Swiss Chard Burger

The last step is to assemble everything. I added the mashed Pumpkin, chickpeas, Swiss Chard mix and mixed it along with onion, green chillies, salt and paprika. One should be able to combine the whole mixture without the need for any extra flour or bread crumbs if you have drained the excess water from chickpeas or pumpkin (if Steamed). Then form the burgers and let them sit in the fridge for at least 30 minutes. 

A close up look of vegan chickpea patties inside texture. Seen in the background is the chickpea served on lettuce wraps along with tomato, onion and nasturtium dip

Cooking the Veggie Chickpea Burgers

Air-Fryer Method

The last step is to cook them. This can be done on an open pan, air-fryer or in an oven. One can even fry them. I have air-fried them. I simply brushed the burger patties with a little oil on both sides and air-fried them for 20 minutes until crispy. 

Oven Method

If you are using an oven follow the same and cook them for 15-20 minutes at 180 Deg C in a pre-heated oven, turning in between.

Shallow Fry / Deep Fry Method

If shallow frying in an open pan, add some oil and shallow fry them on both sides until crispy. One can even deep fry them.

Thick or Thin Patties

I have made the burger patties a bit thin. You can make it thick if you like. The cooking time will slightly increase. 

Breaded Vegan & Gluten-Free Burgers

I like my burger patties as is. They are crispy. But if you like it breaded, dip them in a batter made of flour and water and coat it with bread crumbs. One can use gluten-free flour and bread for this.

To assemble Pumpkin, Chickpea and Swiss Chard burger

I have kept this as a low-carb meal, so did not use any wraps, Burger Buns. I assembled this in some crunchy fresh & green lettuce. For this, My base was 2-3 lettuce leaves, with a slice of onion on top. Followed by 2 patties (As they are thin) and then topped with some Nasturtium leaves & stems Dip, avocado and tomato. Finally topped it again with some lettuce wraps.

How to enjoy this Vegan patties

  • Serve them as a meal wrapped in some crunchy lettuce, tomato, onion, avocado and some dip. 
  • Enjoy them in wholemeal-wraps
  • Add them as slides in your Burger Buns.
  • Simply enjoy them as is in the form of Cutlets or Fritters.
  • Add them in your sandwich fillings

How long can you refrigerate these chickpea veggie burgers? 

These burgers stay good in the fridge for 2-4 days. Place them in an air-tight container and store them. For cooking use one of the methods mentioned above. The cooking time might increase by 2-3 minutes as they would be a bit cold. 

Is this patties freezer friendly?

Yes, they are. Store them in an air-tight container or a ziplock. For cooking use one of the methods above. Thawing is not needed except for the open pan method. For the open pan, method let it thaw and then cook. There would be an addition of 5-6 minutes if they are cooked frozen.

As these patties can be stored in the refrigerator as well as frozen, the patties can be made well ahead of time.

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Vegan chickpea patties assembled in lettuce wraps along with tomato, onion, avocado and nasturtium dip

Recipe of Veggie Chickpea Burger ( Pumpkin, Swiss Chard and chickpeas)

A close up look of Veggie chickpea patties served on a lettuce , with layers of onion, nasturtium dip, avocado and tomato

Veggie Chickpea Burger ( Pumpkin, Swiss Chard and chickpeas)

Veggie Chickpea Burger is a protein and nutrient-rich, delicious, healthy vegan and gluten-free burger made using Pumpkin, Swiss Chard and chickpeas.
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Air Fryer, Chickpea, Dairy Free, Flour-Free, Gluten Free, Grilled, Mixed Vegetables, Vegan
Prep Time: 1 hour
Cook Time: 1 hour
Resting Time: 30 minutes
Servings: 16 Patties
Author: Renu Agrawal-Dongre

Ingredients

  • 3 cups – 440 grams – pumpkin diced
  • 2 cups cooked chickpeas – 400 grams or 1 Cup Dry Chickpeas
  • 1 bunch around 10-12 – 100 grams Swiss Chard leaves
  • ¼ inch Ginger
  • 2-3 cloves garlic – small size
  • ¼ Cup onion chopped finely
  • 2-3 green chillies chopped -Optional
  • 1 teaspoon Paprika
  • Salt to taste
  • 1-2 tablespoon Oil for brushing the patties -Optional

Instructions

Preparing the pumpkin

  • Chop and rinse the pumpkin into small pieces.
    3 cups – 440 grams – pumpkin diced
    Pumpkin ready to be roasted in air-fryer
  • Drain all the excess water

Air-fryer Method

  • Switch on the air-fryer.
  • Roast the pumpkin in an air-fryer at 180 Deg C for 20 minutes turning in between.
    3 cups – 440 grams – pumpkin diced
    Roasted pumpkin in air-fryer

Oven method

  • Preheat the oven to 180 Deg C
  • Grease the oven tray with a little oil or use parchment paper.
  • Roast the pumpkin at 180 Deg C for 15 minutes turning in between

Preparing the Chickpeas

  • If using Raw chickpeas, clean and rinse the chickpeas.
    2 cups cooked chickpeas – 400 grams or 1 Cup Dry Chickpeas
  • Soak them in room temperature water for 6-8 hours.
  • Pressure cook them for 3-4 whistles with enough water in a stovetop pressure cooker or Pressure cooks them in an Instant Pot for 15 minutes with at least 3 cups of water.
  • Let the pressure release naturally.
  • Drain the chickpeas water and let them cool completely.
  • Alternatively one can use canned chickpeas.
  • If using canned chickpeas rinse and drain the chickpeas completely.

Preparing the Swiss Chard Puree

  • Clean and rinse the Swiss Chard to remove all the dirt.
    1 bunch around 10-12 – 100 grams Swiss Chard leaves
  • Cut the stalks into 1-inch pieces.
  • Tear the leaves into 1-inch pieces.
  • In a food processor or a blender add in the chopped stalks, leaves, ginger and garlic.
    1 bunch around 10-12 – 100 grams Swiss Chard leaves, ¼ inch Ginger, 2-3 cloves garlic – small size
    Swiss Chard added in a food processor
  • Mince this mixture and keep aside.
    Swiss Chard Puree

To make the pattise mixture.

  • In a food processor add in the drained chickpeas and cooked pumpkin.
  • Process the chickpeas and pumpkin.
  • In a large bowl add in the processed chickpea and pumpkin.
  • To this add the swiss chard puree, onion, paprika, green chillies and salt.
    ¼ Cup onion chopped finely, 1 teaspoon Paprika, Salt to taste, 2-3 green chillies chopped
  • Mix everything until it forms a nice lumpy mixture.
    Vegan and Gluten-Free Pumpkin Chickpea Swiss Chard patties mixture

To cook the pattise

  • Take around 2-3 tablespoons of mixture into your hand.
  • First, make a tight ball using the mixture and then shape it into the form of patties.
  • Patties can be thick.
    Pumpkin Chickpea Swiss Chard burger-thick
  • To make thinner patties simply press it in-between your hands.
    Pumpkin Chickpea Swiss Chard patties shaped
  • Refrigerate the uncooked patties for at least 30 minutes.
    Pumpkin Chickpea Swiss Chard Patties being shaped
  • After 30 minutes, use one of the below methods to cook.

Air-fryer Method

  • Brush them with a little oil on both sides.
    1-2 tablespoon Oil for brushing the patties
    Pumpkin Chickpea Swiss Chard burger ready to be cooked in Air-Fryer
  • Air-Fry them for 15 minutes at 180 Deg C turning in between. (I have not preheated the air-fryer)
    Veggie Patties Cooked in Air-Fryer
  • They are ready when they turn golden brown and crisp.
    Veggie Patties Cooked in Air-Fryer

Oven method

  • Brush them with a little oil on both sides.
    1-2 tablespoon Oil for brushing the patties
  • Preheat the oven to 180 Deg C.
  • Cook them in a preheated oven for 10-15 minutes turning in between.
  • They are done when they appear crisp on the edges and the top.

Shallow Fry / Deep Fry Method

  • For Shallow frying, in a pan add 3-4 tablespoons of oil.
  • Once the oil is hot, cook on both sides until golden brown.
  • For Deep frying, add oil in a large wok.
  • Deep fry them until golden brown.
  • Serve them as is, or in lettuce wraps or assemble them in wraps and Burger Buns
  • Read above on how I have assembled this gluten-free Burgers in lettuce-wraps.

Notes

  • Standard US Size Cups used
  • If your mixture has more water content one can add oats flour, or bread crumbs.
  • For gluten-free, one can use any gluten-free flour or bread crumbs for binding.
  • Swiss Chard can be replaced with Spinach, Kale, fresh Fenugreek, Beetroot Greens or any green leafy vegetable.
  • Butternut Squash or Sweet Potato can be used instead of Pumpkin.
 
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Recipe Rating




MANDY

Thursday 25th of November 2021

What a delicious combination for a burger - can't get my kids to eat chard so I will have to give this a go

Renu Agrawal Dongre

Thursday 25th of November 2021

Hope you like it.

Rebecca - Glutarama

Thursday 25th of November 2021

What a fantastic recipe and so very simple to follow too with your instructions.

Kate - Gluten Free Alchemist

Thursday 25th of November 2021

These sound delicious Renu. Love that they are naturally GF too. Thanks for sharing xx

Lesley

Wednesday 24th of November 2021

What a great meat free meal, I'm a fan of any dish containing chickpeas which I eat a lot of. I love serving burgers and patties in lettuce leaves for added crunch.

Azlin Bloor

Wednesday 24th of November 2021

This is going to be perfect for my vegetarian kids. Looking forward to trying it out this Sunday, fingers crossed.

Renu Agrawal Dongre

Wednesday 24th of November 2021

Hope you like it