Sun-Dried Tomato Chickpea Burgers

Jump to Recipe
Plate of our Sun-dried Tomato Herbed Chickpea Burger recipe served with chips

Say hello to my new best friend. I mean, my new favorite veggie burger. (You can’t be friends with a veggie burger, right?)

Food processor with ingredients for our gluten-free vegan Sun-Dried Tomato Herbed Veggie Burgers

Ever since I discovered the trick of quick-soaking chickpeas instead of using canned chickpeas to make the perfect falafel, my mind is spinning with applications.

Don’t worry. This is the first experiment of many.

This 10-ingredient version uses chickpeas as a base and is infused with sun-dried tomatoes* for a savory, sweet tomato flavor, which is balanced with fresh garlic and herbs (parsley or basil).

*Note: you can learn about the origins of sun-dried tomatoes here.

Cooking gluten-free vegan chickpea burgers in a cast-iron skillet

The beauty of this burger is that it doesn’t crumble when bitten into like most veggie burgers. Friends, this is huge! Not only is it delicious and flavorful and full of plant-based protein, but it acts like a “true burger” in texture. Pinch me, I’m dreaming.

I hope you all LOVE this burger! It’s insanely flavorful, hearty, satisfying, grillable, and perfect for cookouts or easy weeknight meals.

If you give these a try, leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we know how they turned out! Cheers, friends!

Halved Sun-dried Tomato Herbed Chickpea Burger for a delicious plant-based dinner

Herbed Sun-Dried Tomato Chickpea Burgers (GF)

Flavorful chickpea burgers infused with sun-dried tomatoes and fresh herbs. An easy, 10-ingredient plant-based entrée perfect on the stovetop or grill!
Author Minimalist Baker
Plate of potato chips and a Vegan Sun-Dried Tomato Chickpea Burger on a bun with toppings
4.56 from 61 votes
Prep Time 2 hours
Cook Time 21 minutes
Total Time 2 hours 21 minutes
Servings 6 (burgers)
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 1/2 cup dry (uncooked) chickpeas
  • 1 cup packed fresh chopped parsley or basil (basil for sweetness, parsley for bitterness)
  • 1/2 cup chopped white or yellow onion
  • 6 cloves garlic (6 cloves yield ~2 Tbsp)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 1 1/2 Tbsp ground cumin
  • 1/2 tsp turmeric
  • 1 1/4 – 1 1/2 tsp each sea salt and black pepper (or sub a pinch of cayenne)
  • 1-3 Tbsp tahini (ground sesame seeds)
  • Olive, grape seed or coconut oil for cooking

FOR SERVING optional


  • Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly (method from the Kitchn).
  • In the meantime, add parsley or basil, onion, garlic, and sun-dried tomatoes to a food processor. Mix until well processed.
  • Once the chickpeas are slightly cooled, add half to the food processor, along with cumin, turmeric, salt, pepper and tahini. Mix to combine thoroughly, scraping down sides as needed. Then add the rest of the chickpeas and blend until you have a dough that’s close to a paste in consistency. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. Add more tahini or a bit of water if the mixture is looking too crumbly or dry.
  • Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 30 minutes – 1 hour to allow the flavors to meld and the texture to become more firm.
  • Remove from refrigerator and divide into 4-6 even patties (amount as original recipe is written // adjust if altering batch size) and gently form into patties using your hands. If the burgers aren’t holding together the mixture may need to be blended more thoroughly, or blended with a bit more tahini.
  • To cook, heat a large metal or cast iron skillet over medium/ medium-high heat (or cook on the grill!). Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many burgers as will fit comfortably in the pan and cook 2-3 minutes on each side. Once the bottom side is evenly browned, flip gently, as they can be fragile. Continue until all burgers are cooked. Adjust heat as needed if they’re browning too quickly, or aren’t cooking quickly enough.
  • These burgers are delicious on their own with garlic dill sauce or pesto and desired toppings. They’re also great with a bun, but it isn’t necessary! Alternatively, serve over greens, in pita, or enjoy as is!
  • To freeze, lay uncooked burgers on a plate or baking sheet and freeze. Once firm, transfer to a freezer safe container and freeze up to one month. Let thaw before cooking on the stovetop or grill.


*Recipe inspired by my Sun-Dried Tomato Arancini and adapted from my Classic Vegan Falafel.
*Nutrition information is a rough estimate calculated without buns or toppings.

Nutrition (1 of 6 servings)

Serving: 1 bunless burger Calories: 306 Carbohydrates: 35.6 g Protein: 11.8 g Fat: 14.5 g Saturated Fat: 1.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 341 mg Fiber: 10.3 g Sugar: 6.3 g
Sun-dried Tomato Herbed Chickpea Burger served on a plate with chips

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

      • Kim says

        Haha, I started making this recipe last night and was also confused by the directions regarding the tomato mixture. Now, reading the comments and your replies, I understand it is supposed to stay in the food processor. However, here is where my confusion was with the recipe directions, in Step #2:

        “In the meantime, add parsley or basil, onion, garlic, and sun-dried tomatoes to a food processor. Mix until well processed. Set aside.”

        I thought that “set aside” meant to put it somewhere else while you mix the chickpeas, etc. The tomato mixture was not mentioned again after step 2.

  1. Cat says

    Those burgers were really flavorful! I just eye-balled the recipe and used chickpeas I had soaked for 24 hours and then cooked for 60 minutes. We tried to make them on the grill, but after a few minutes from each side I still found them really doughy. So I tried to bake the next ones in the oven and they came out way better! Delicious recipe that reminds me a bit of falafel burgers!

  2. Anoushka says

    These burgers were a hit for my whole family (including my 3 and 5 year old and their grandparents)! They were so tasty! I put all the chickpeas in the blender instead of half at a time so it was pretty hard to get it To blend without adding 3-4 tablespoons of water. I used 3 tablespoons of tahini and the burgers stuck together and cooked perfectly. The burgers were pretty thick so I ended up using more oil to get them to cook through. I Made the dill aioli with mayo, garlic and dill in the blender which turned out great too. Thank you for the fantastic recipe- we will be making again!

      • Emma says

        Hi, these were delicious! I thought that 60g of basil seemed excessive but I followed the recipe and the flavour turned out perfect. I did find that the chickpeas were still quite hard once processed and wouldn’t break down as much as I would have liked. I could probably have done with adding a little water having read the comments, but even without this they were wet enough to form into nice patties. Due to some of the chickpeas being hard, next time I will soak them for 24 hours first instead of boiling and them soaking for an hour, but other than that I wouldn’t make any changes to the recipe. I do need to invest in a griddle pan though – I had to grill them which made them a little bit dry. I have a feeling that this is going to become a regular meal in our house! Thanks for the delicious and healthy recipe.

  3. Maria says

    I had to substitute most of the cumin with coriander because I ran out, the flavor is still great (added cayenne pepper like 1/4 tsp but think next time will do more). My only comment is maybe mention how big is the food processor you used? I have a normal tiny one and could not blend everything in one batch (more like 4) And then had to mix with the first part that did have all the flavor, it ended Up being a whole ordeal. I made the first one without letting rest in the fridge (I was too hungry) And was very soft and moist (had to add water when blending the chickpeas on their own) And fell appart BUT so tasty! I think next time i will add the crumbles when mixing. Will definitely repeat!
    P.s i didn’t try your method for the chickpeas i cooked 40 min in the instapot (I don’t understand how they would possibly be ready with your method)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t cooked chickpeas in the instant pot for this recipe so I’m not sure how they would’ve behaved. The chickpeas definitely need to be on the firmer side for the texture to work. And our food processor is a 7 cup.

    • Marie says

      Very tasty mixture but so soft and squishy that there was no way they were going to work in a burger (we ended up doing an emergency supermarket run for a plan B). Reading this and Dana’s response, I suspect that I cooked my chickpeas waaaay too long. Which is perfect for creamy hummus but not if you want a firm burger… will try this again!
      With firmer chickpeas perhaps?
      By the way, too tasty not to eat, so I served the squishy chickpea burgers on a salad for lunch.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Marie, it does sound like the chickpeas were cooked too long. We’re so glad you enjoyed the flavor though!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I haven’t tried it that way, but I believe many other people have! Scan the comments for their insights!

  4. camila says

    I just made this and the taste was great—I added mustard and skipped the tahini. However, is there a way to make them drier? Mine crumbled when i tried to flip them over :( Thanks!

  5. Margaret Golik says

    My whole family really liked these. I will make them again. They came out slightly dry and crumbly. What can I do to make them a little more moist?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the review! We are so glad your whole family enjoys this recipe. We would recommend adding more tahini or olive oil to yield a more moist texture. Hope that helps!

  6. Michele Marie says

    This was very tasty and delicious. I did make a few changes. I used no oils instead I added some green salsa and coconut aminos for lubrication instead of the recommended oils…. . Truly delicious

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Michele. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  7. Lisa says

    Made these! Not hard at all and very tasty. I used one can of chick peas and just tried to dry them off before I used them. Added a little water so it would be less chunky. Yummy!

  8. Mela Jones says

    I made these exactly as stated although I had my misgivings over only doing a quick soak for the chickpeas. Love the flavors but not 100% sure of texture. Definitely not soggy as others commented, just perhaps a bit too crunchy. Here’s the reason for my comment. Throughout your site you reference using The Kitchn’s method of presoaking. However, their method is instead of an overnight soak BUT still require cooking of the chickpeas. Basically, instead of eight hours in cold water, they suggest the one hour in boiling water. THEN they should be cooked. Is this a typo- do you cook the chickpeas before making the recipe or just the 60 min soak.
    Thanks, LOVE your blog.

  9. Shanthi Bala says

    Made this last week. Used dry chick peas and sundried tomatoes (not soaked in oil) and load of basil. Patties held well and didn’t crumble. It was a bit dry. I added a bit of water because it wasn’t blending well in the processor (too much of dry ingredients, I think). I will try with canned chick peas next time and maybe sundried tomatoes soaked in oil. Paired it with aioli sauce and love both recipes. Thanks Dana

  10. Theresa says

    Just made these tonight and I have to say probably one of the best veggie burgers I’ve ever had!! They stayed together pretty well and with the basil in them they were so good!! Thanks for sharing an amazing recipe❤️

  11. Flexielle says

    I halved the recipe and used one tin of chickpeas and it worked perfectly! I baked mine in the oven for 30 minutes and it came out quite crumbly but super tasty and delicious, I even have one ready for me in the freezer… can’t wait to make this again!

  12. Carmen says

    I noticed you quick-soaked the chickpeas and then put them straight into the recipe. Most recipes suggest cooking them an additional 45 min – 1.5 hours. Why is it that you don’t need to cook/soften them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carmen! We recommend quick-soaking the chickpeas as they do not need to be as tender as cooked canned chickpeas and by quick-soaking, keeps the a good consistency for the burgers.

  13. Kamielle says

    Just made these and OMG SO DELICIOUS.

    This is officially the best veggie burger I’ve ever had – I can’t believe I made it myself! Thanks so much for the recipe!

  14. Taylor says

    Hi, I love all of your recipes an they really help my husband and I follow a mostly dairy and meat free lifestyle. However we have struggle every time when making veggie burgers!! I don’t know what it is but when I put everything in the food processor things don’t blend all that well so I add a smidge more liquid which ends up making the burgers so wet that they fall apart when we cook them on the skillet. I’m going to attempt to bake them so that we don’t move them around as much, but I was wondering if you had any advice?

  15. Larissa says

    I just made this and it was an epic fail. Despite following the directions for soaking the chickpeas, my dough had shards of hard chickpea in it that I couldn’t get out (even at risk of frying my food processor’s motor). This is my 3rd or 4th time using dried chickpeas and I can’t seem to get them soft enough despite using different methods of soaking :( Wish they had come out better. Ended up eating the bag of sweet potato fries for dinner that I had bought as a side lol

  16. Angela says

    Made this and had complaints that I didn’t make enough! Now they are complaining that I didn’t sauté any mushrooms to put on top. Thanks for a yummy lunch recipe.

  17. Linda Strachan says

    Do you think you could make this the day before, refrigerate and cook the next day? (wondering if the mixture might get too dry?)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katy! Try adding more tahini or water when blending, or try letting it sit longer in the fridge.

  18. Ashley says

    Can you do video tutorials. I think that would help alot. I wanna master so bad making veggie burgers. I think videos would help viewers.

  19. Gabrielle says

    Made it with 2 x 19oz cans of chickpeas, and my patties were very mushy. Did not retain shape at all. During frying they didn’t firm up and then broke apart when I tried to flip them. Had a similar problem with the falafel recipe. Not sure if canned chickpeas is the problem or something else…

    • Linda Strachan says

      I made these using canned chickpeas. I used a generous 1 1/2 cups chickpeas, drained. I also used sundried tomatoes that were in oil (oil drained). I did add just a bit of water when processing. The consistency was perfect. Grilled them and they stayed completely intact! (Next time I would reduce the cumin but they were still awesome!)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Gabrielle, this recipe likely won’t work unless you use chickpeas that are NOT canned.

  20. Joan gray says

    I’m going to try this recipe tonight. When do you add the basil mixture to the chickpea mixture? It’s not clear from your recipe.
    Thanks very much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You will be adding the chickpea mixture to the basil mixture, so it will already be in the food processor!

  21. Alyssa says

    I soaked a bunch of chickpeas without measuring them first. Any idea the amount of soaked chickpeas needed?

  22. Carla says

    This looks delicious! What do you recommend for a cooking method for those of us who don’t use oil. Also, could I use this recipe and cooking method with black beans? Thanks so much!!

  23. BeRandi says

    wowza!!! i made these, just popped open a can of chiks and used the whole can. these are my new favorite veggie burgers! i wolfed one down plain post-gym and it was perfect!

  24. Stephanie says

    Hey! I tried making these amazing looking patties. I followed the recipe exactly. But while they were frying in the skillet they started crumbling. Not sure what I could have done differently. Any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie! I’m sorry to hear that! Next time, maybe add more tahini or a bit of water if the mixture is crumbly again!

    • Adrienne says

      I just followed the recipe starting with dried chickpeas. They were absolutely delicious but if I make them again I will use canned chickpeas because mine still crumbled too. This is after adding about 3 tbs of water in addition to 2 tbs of tahini. I’m no expert but I think they’re still crumbling because the chickpeas aren’t cooked quite as much as the canned ones would be. May need some of that creaminess from the chickpeas to hold better.

  25. Becca says

    These were absolutely amazing, thank you so much Dana. I litterally only just stumbled upon your website as I have just became vegan and I can’t wait to try more of your creations. I adapted a little with using Sundried tomatoe paste and a little less Tahini and fully dried canned chickpeas but it didn’t ruin the texture so I’m happy. Keep up the good work!!! :)

  26. Morgan says

    SUCH a good recipe, about to make them for the second time and this time it will be a double batch! I made them with canned chickpeas and added breadcrumbs as necessary until I reached a texture I liked. I also used all basil because mmm I love basil. And the sundried tomatoes were not in oil, but I soaked them in hot water for 10 minutes and it works like a charm + cuts down on fat! Thanks Dana!

  27. Jes says

    Thanks for the recipe, the idea of sun-dried tomato and chickpea burgers sounded amazing.

    Unfortunately, I had some struggles with this recipe. I followed the recipe to letter, (until the ‘taste’ step, which is where I attempted to modify). I think for me, it was the crunchiness of the chickpeas that didn’t work. They didn’t seem to be cooked through (I followed the steps on how to prepare them), which gave the burgers a kind of grassy taste, that didn’t cook out. This may very well be the way they are supposed to be (this is my first time using dry chickpeas, I normally use canned)…. but it isn’t for me. I found that, to my palette, all of the other flavours were lost.

    However, I’m not giving up! I’m going to try this with tinned chickpeas, and throw in something to dry out the mix a bit (like a little oat flour etc). I’ll also add more tomato. In step 4, I doubled the sun-dried tomato content, and I still couldn’t taste them.

    Thank again for sharing your recipes. My comment is in no way a criticism. It’s actually a positive. Before coming across your recipes, cooking seemed so tiresome to me… but your one bowl, low ingredient list made it seem achievable. Now, here I am, not only cooking, but trying recipes more than once to find a way to make them work for my tastes! :)

  28. Raissa says

    Tried to make these but I ended up with too much moisture in my paste. How can i make them less moist ? They crumble when I try to cook them. The mixture is yummy though so I’m using it as hummus until I find a solution ?

  29. Pamela Wofford says

    I didn’t have sundried tomatoes, so sauteed red bell peppers , a sweet onion, and mushrooms together as a substitute. I also added smoked paprika and used a couple of tablespoons of flour as a binder. The patties held together very well and were delicious!
    I was wondering about what thickness the patties should be. I got 9 patties out of my batch of mixture, so tried to experiment a little. I thought the thicker ones were a little mushy in the middle, so tried turning the heat down a bit and frying longer, which seemed to help dry the burger insides out a bit.

  30. Haley says

    When you say to use tahini, do you mean tahini butter? Or literally just sesame seeds that have been ground? Thank you!

  31. Roisin says

    I made these and served them with your Cajun sweet potato fries and both went down a treat, even among family who are not the most supporting of me being vegan and like their meat. I didn’t have enough fresh herbs so I think that let them down a bit but even so they were really good and would be amazing with enough herbs (come summer with more sunshine for the plants).

  32. Maria says

    I made them! It is a bit of work. But it was worth it!!! I ate one just by itself with smoked bbq sauce and a bit of mayo.
    YummY yummy! Do you have recipes with lentils?

    Thank you so much for sharing your recipes!!


  33. Kali says

    I made this as is first, it was really crumbly so I added an egg and it held together HEAPS better. I found them quite bland so I made another batch. This time I doubled the sundried tomatoes, used a whole onion and added some breadcrumbs because of the extra moisture from the tomatoes – I found them much better this way. A lot more flavourful and will definitely make them again.

  34. Meredith says

    So good! thankyou
    Made it into a salad with oven chips
    Instead of dried i used maybe 2/3 of a 400g can of chickpeas

  35. Sean says

    Thank you for the recipe. Is a food processor required ? I cooked the chickpeas ( boiled ) till tender, then chopped them into a ( rough ) paste, using a ‘Ninja’ blender.
    I tried to fry the patties on a non stick greased pan. They become dry, and fall apart.
    User error I know !
    Any tips on how I can save this mess ? Thank you for any help !

  36. Adriel Jaeger says

    Hi :) I’d just like to let you know that in your ingredients list for this recipe your links to the Garden Dill Sauce and the Vegan Pesto actually don’t link to those recipes; they link to the Mediterranean-Baked Sweet Potatoes recipe and the Sweet Potato Lasagna recipe.

  37. Patricia says

    I love your ideas these are awesome vegan ideas and I’m new with my Littles ones to this vegan life style.
    I do have one comment to make though. … I have a 5, 3, and 1 year old and this one and the quinoa taco meat is too spicy so I would just omit the pepper completely out of this one and maybe just a dash of chili powder in the quinoa meat. But these are very tasty suggestions. Thank you very much.

  38. Lorrie says

    These have an AMAZING flavor but they were waaaaaaaay mushy and soft. :(
    I used sun dried tomatoes in oil and canned chick peas and I think that is part of the problem but what can I add to make this more solid and dry so it sticks together and can be put on the grill???
    Please help!

  39. teb says

    These are very visually impressive, however flour or another stiffening agent is a must. Next time I’ll figure something out.

  40. Kathryn @ The Scratch Artist says

    Dana!! This was SO GOOD! Now I’ve gotta make the Arancini. The flavors went together so perfectly. The best!

  41. Jamie says

    So I had some time before work to prepare these chickpea burgers, which look and sound delish. However, while I stored the ingredients in the refrigerator, they didn’t see, to “firm” up well. I used a vitamin due to not having a food processor, would that have something to do with it?
    the mix tasted amazing btw, so Im hoping I can fry them up somehow.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, I would think a vitamix would work just fine for this! Did it need to be blended more or did the mixture not firm up because it seemed too dry or wet? If it’s too dry, you could add more tahini or water to the mixture. If it was too wet, maybe try adding oat flour. Hope that helps!

      • Lorrie says

        this is waaay too wet. there is no dryness at all in here. i can never find fresh basil, enough for one full cup, so i used spinach instead.
        anyway………..this REALLY REALLY needs firmness because it does not stick together nor does it stay together. :-C

  42. Abby Smith says

    Just made these for dinner! I used basil and it was delicious! I also used canned chickpeas but I’ll definitely be trying your soaking method soon! I can’t wait to have leftovers tomorrow!!!

  43. Khyati says

    Quick question : when do I mix the sun dried tomato paste in the chickpeas ?

    A friend introduced me to your recipes , I am loving it so much that ordered your book from Barnes and noble

  44. cosmo says

    hello there!
    I attempted your recipe just moments ago, the batter was really wet and the making of the patties was unsuccessful. the outcome wasn’t pretty. I’m going to try this again but bake them instead of trying to fry, they fell completely apart and soaked up the coconut oil. :(

  45. Joanna says

    Made for dinner for the first time and my family and guests were crazy about burgers. I toasted the buns and served with the garlic dill sauce, scallions, tomatoes and cabbage as toppings!! My boys 6 and 1 loved them as well :-) the only trouble I had was mixing throughly… I believe it’s just my food processor but I also added more tahini and the mixture came out beautiful and the burger was juicy and held together just perfect! I will be making this again and highly recommend this recipe!

  46. Redoq says

    Ohh lovely.. U can also try college Grill , Stoke On Trent.. I think they offer the best takeaway food in Stoke. The most important part is u can order online also.

  47. andrea says

    Made these last night, read the directions wrong so I soaked them over night and just used those so I skipped the boil part. They are the best veggie burgers I have ever eaten ever. yummo.

    Thank you soooo much,
    This is my favourite blog I will be continuing to make everything.


  48. Nicole says

    Made these tonight! Great flavor! I had some left over homemade pasta sauce to be used, so instead of forming the dough into patties I formed them into about 20 balls. I put them in the oven at 350 for about 25-30min, paired them with pasta sauce and spaghetti. Delicious! I will definitely make again and try the patties with the recommended sauces.

  49. April says

    I made these a couple of days ago, they are awesome but somehow I messed up, because I had a lot of difficulty with getting the patties to bind. I kept adding tahini, maybe there wasn’t enough moisture to counteract that? Since I’m not a vegan I ended up adding 1 egg to the mixture, which seemed to help a little. But the patties stayed intact much more nicely than when I tried cooking them after storing them in freezer bags overnight.

      • April says

        Glad it wasn’t just me, then. I thought adding tahini would help bind things together more in the pre-patty stage, but obviously not. I’m thinking this recipe needs eggs, or an egg substitute like “chia eggs” or “flax eggs,” unless the author has some secret in the way they are actually cooked after being pattied.

  50. Patty Perez says

    Wow! You’ve done it again. These were out of control amazing. I served them on a bed of green with pickled red onion, homemade pickles, and tomatoes. So good!!

  51. Sarah says

    These looks great! I love your site. For this recipe, do you recommend oil packed sundried tomatoes or the dry type? Thanks for the great vegan recipes!

  52. Barb Hart says

    Good ‘loosely cooked’ with added sun dried tomatoes, finely chopped cucumber and sour cream inside a wrap. Yum.

  53. Eden says

    I made it! I’m quite liberal with throwing garlic and spices in without measuring, so I love how easily this came together and just *worked* – thank you! <3

  54. Martha says

    Yum!! These turned out great. I was pleased that they held together so well. I added a little extra of several things – sundried tomatoes, parsley and onion. Extremely flavorful! Also made the lemon dill sauce, and that was great, too.

  55. Lisa Rosen says

    I can’t get your “Print Friendly Version” button to create a doc. for me. It always generates a blank page. Any ideas? Many thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure! Have you tried closing your browser and reopening it? Which browser are you using? Also make sure it’s up to date (has all of its recent updates). Hope that helps!

  56. Lynsey Jade || One More Slice says

    These look AMAZING. I am curious to know – have you ever considered experimenting with aquafaba? L x

  57. Jules says

    Made this recipe last night for dinner which the burgers held up very well when cooking them. I did let the mixture sit in the fridge for 3 hours before cooking. Next time I make this recipe will add more spices to it. The flavor even with pesto sauce was a little bland. This recipe is a keeper.

  58. Cassie says

    I am so sure that will LOVE these patties when I try them! They look so vibrant in color and delicious in texture and flavor!

    • Danielle says

      Sometimes I sub fire roasted red peppers (jarred) in place of sun dried tomatoes. I have not tried it in this recipe, but perhaps it would work?

  59. Jeff says

    Really good. I wasn’t sure when to add the tomato mixture so I added it with the first batch of beans in the processor. Turned out great cooked on stove. While definitly do again and recommend.

  60. Ally says

    I was so excited to find this today as I have all the ingredients ts today!! Except…only have canned chick peas. Sigh. Can I make with canned or no? Will it not be sturdy like this one? I really like the idea of a non-crumbly burger

  61. Kara says

    LOVE how simple this ingredient list is! I’ve loved your veggie burger recipes in the past, so this one is totally going on my must-make list.

  62. Akino says

    These look so delicious, and they’re really unique! Thanks so much for sharing :) Also: I got your cookbook for my birthday, and I basically want to try everything so I’m set in terms of cooking for months! Great job on everything :)


  63. Lindsay Cotter says

    I say, yes, you can be friends with a veggie burger – especially if it looks as amazing as this one! lol

  64. Kirsty says

    Hey! These lookdelish! Can I asks how the nutritional values are worked out? Just want to make sure I’m being consistent when planing my meals! Being vegan I like to make sure I’m getting enough protein per day etc

  65. Celeste | The Whole Serving says

    OMG, this looks absolutely over-the-top delicious. If only I had magical powers to turn my screen into the real thing. I’ll be adding this to my vegan burger list.

  66. Sophia @ Little Box Brownie says

    This looks stunning. I’ve only ever tried using dried chickpeas once and they stayed hard even when I boiled and soaked over night. So have always stuck to the can ones since then. This looks like a good enough reason to re-visit the dried version.

  67. Sisley says

    Oh my goodness…these look absolutely PERFECT!!! Can’t wait to try yet another amazing recipe. PS – SO excited for your cookbook signing tomorrow! XOXO

  68. Emma says

    These look delicious!

    And thank you so so much for the July bonus recipe, just tried the black bean version and it’s AMAZING! I’m in love <3

  69. charlene says

    I just made these last night but i did use canned chickpeas.. loved them! My daughter made a salad and crumbled it in the salad. She said it was delicious!

  70. Hallie says

    Hey Dana- these look delicious….is it safe to eat chickpeas that haven’t been thoroughly cooked? I have read various options after a quick search. Please tell me it is OK, because these really sound good!

    • Nancy says

      YOu are going to process them in the food processor, mix them with other ingredients and then cook them so they will “not” be uncooked.

  71. Joanne says

    Definitely going to try these! For the sun dried tomatoes, do you mean dry ones or the kind that come packed in oil? Thanks!

  72. Rebecca @ Strength says

    Delicious! Exactly how I live my veggie burgers! So hearty and so full of flavor! Love the smokiness of the sundried tomatoes!

  73. Hannah says

    Can I use canned chickpeas? I can never seem to find dry chickpeas in my tiny town :(
    Thanks – these look delicious!!

  74. Aleksandra says

    Had some of your tofu stir fry last night (delicious), but I can see another dinner contender incoming.. :)

  75. Christine @ WRY TOAST says

    this looks SO yummy! I love me a good veggie burger, especially when it includes sundried tomatoes, which are my absolute favorite :) so pinning! xo