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    Home » Burger Recipes

    Spicy Chickpea Lentil Burgers

    Published: Jan 2, 2015 · Modified: Feb 6, 2018 by Richa 42 Comments

    Jump to Recipe   Print Recipe

    This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. 

    Jump to Recipe   Print Recipe

    Spicy Chickpea Lentil Burger | Vegan Richa

    Kicking off the new year with a delicious burger!

    This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. Add greens, vegan ranch, chipotle aioli or parsley chimichurri or other toppings of choice. You can use Red lentils or whole Mung beans that are cooked al dente instead of mung Dal. 

    It is a simple patty with a few ingredients. Wash the mung dal and cook partially. Then process it up with the chickpeas, roasted red pepper and spices. Add onion, cilantro and greens or other finely chopped veggies of choice. Shape and bake or pan fry. These patties like most of my burger patties are gluten-free.

    I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers. Use other lentils or split peas. cook them to al dente and use for variation.  

    The first picture has patties that have been pan fried. the picture below has baked patties. 

    Spicy Chickpea Lentil Burger | Vegan Richa

    More Burgers from the blog. 

    Lentil Cauliflower Burgers with Chipotle habanero Mayo and Onion rings.

    Smoky Amaranth Black Bean Burgers with Roasted Red pepper cream sauce.

    Sweet Potato Peanut Chickpea Burgers with PB Sriracha Sauce.

    BBQ Lentil Veggie Burger with Mango Carrot slaw.


    Lentil Split Pea falafel.

    Anyone trying vegan diet this January for the Veganuary challenge!? Start up 2015 with plants and awesome food 🙂

    Need some help with the options, see my most popular posts from 2014 to add to the Jan menu! 

    Spicy Chickpea Lentil Burger | Vegan Richa

    Steps:

    Cook the lentils al dente. Process with chickpeas, peppers and spices. Add in the chopped onion and cilantro. Taste and adjust salt and spice. Shape into patties. 

    Spicy Chickpea Lentil Burger | Vegan Richa

    Bake or pan fry. Serve with favorite toppings. 

    Spicy Chickpea Lentil Burger | Vegan Richa

     

     

    Spicy Chickpea Burger with toppings on sesame seed bun on a white plate
    Print Recipe
    4.56 from 9 votes

    Spicy Chickpea Burgers

    These Spicy Chickpea Burgers are super flavorful and packed with roasted red peppers and a homemade taco spice blend to really give it that spicy kick!  This chickpea burgers recipe includes mung dal, or petite yellow lentils, which are split and de-husked green mung beans.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Burger
    Cuisine: American
    Keyword: Spicy Chickpea Burgers
    Servings: 6
    Calories: 84kcal
    Author: Vegan Richa

    Ingredients

    • 1/2 cup (96 g) Petite Yellow Lentils Mung Dal, or use Red/Pink Lentils
    • 1 cup (250 ml) Water
    • 1 15 oz can (425.24 g) Chickpeas, or 1.5 cups cooked
    • 1/4 cup (37.25 g) Roasted Red Bell Pepper, or use Fresh, Chopped Red Bell Pepper
    • 1 Tbsp Taco Spice Blend recipe follows
    • 1/4 tsp (0.25 tsp) Cumin Seeds
    • 1/4 tsp (1/4 to 1/2 tsp) Salt
    • 2 tsp Nutritional Yeast optional
    • 1 tsp Oil, plus more for brushing or the pan optional
    • 1 tsp Lemon Juice
    • 2 cloves Garlic, minced
    • 1/4 cup (4 g) Packed, Chopped Cilantro
    • 1/4 cup (3.5 g) Finely Chopped Red Onion
    • 2 Tbsp Oat, Chickpea, or Wheat Flour, plus more for a crispier crust optional
    • 1/4 cup Breadcrumbs optional

    Toppings:

    • Sliced Avocado/Guacamole, Vegan Sour Cream, Vegan Ranch, Adobo Sauce, Chipotle Aioli (Chipotle Sauce mixed with Veganaise), Sliced Jalapenos, Chimichurri, Lettuce, Tomato, Cilantro, Parsley

    Instructions

    • Preheat the oven to 400 degrees F / 200 degrees C, if baking the chickpea burgers in the oven.
    • Wash the lentils. Add to a pot with a cup of water and cook over medium heat. Bring to a boil, cover, and cook for 8-12 minutes, or until they are almost tender. Cool for a few minutes.  (If using red lentils, bring to a boil and cook for 3 minutes, or until al dente).
    • Drain the excess water from the yellow lentils and add to a food processor.
    • Drain and wash the chickpeas and add to processor, along with the roasted red peppers, taco spice, cumin seeds, salt, nutritional yeast, oil, and lemon juice, and pulse to get a coarse, pasty mixture.
    • Transfer mixture to a bowl. Mix in the garlic, cilantro, and onion. Taste, and adjust salt and spice.  If the mixture is too wet, let chill for 10 minutes.  If the mixture is still too wet, add the 2 Tbsp flour and gently stir to combine.
    • Shape into patties by pressing into a 3 inch cookie cutter. Coat the patty in flour or bread crumbs, for crisper crust.
    • Brush oil on top and bake in the oven for 20 minutes. Or, pan fry the patties in a greased pan over medium high heat, 3 to 4 minutes each side. I like these patties pan fried.
    • Top with with avocado/guacamole, vegan sour cream, or vegan ranch, to balance the spice. Top with adobo sauce, chipotle aioli, or jalapenos for more spice.  Add chimichurri, lettuce, tomato, cilantro, and parsley.  Serve without the buns, on a bed of greens, with extra sauce for gluten-free.

    Taco Spice Blend

    • Mix 1 Tbsp Cayenne Pepper, 1 tsp Garlic Granules, 1/2 tsp Onion Powder, 2 tsp Cumin Powder, 1 tsp Smoked Paprika, 1/2 tsp Oregano, 1 tsp Coriander Powder, 1/4 tsp Black Pepper. Store in an airtight container.

    Notes

    Nutritional values based on one burger patty without breadcrumbs and without additional oil for cooking.

    Nutrition

    Nutrition Facts
    Spicy Chickpea Burgers
    Amount Per Serving
    Calories 84 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 181mg8%
    Potassium 215mg6%
    Carbohydrates 13g4%
    Fiber 6g25%
    Protein 5g10%
    Vitamin A 115IU2%
    Vitamin C 4.7mg6%
    Calcium 52mg5%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

    Spicy Chickpea Lentil Burger | Vegan Richa

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    « Best Vegan Recipes 2014
    South Indian Quinoa with Tamarind & Pumpkin »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Meena

      October 10, 2021 at 8:15 am

      What can I use instead of breadcrumbs? We avoid all wheat products.

      Reply
      • Richa

        October 10, 2021 at 2:40 pm

        Use some coarsely crushed oats

        Reply
    2. Jamie

      February 18, 2021 at 12:49 pm

      4 stars
      Really good flavour! The mixture felt fine when shaping the burgers but didn’t stay together very well during cooking (especially frying – I did half fried and half in the oven for comparison) so I will try to add some flour next time. My “lentil” of choice was actually some split fava beans, which maybe affected the moisture content.

      Reply
      • Vegan Richa Support

        February 22, 2021 at 4:21 pm

        thank you. ah, yes, the fava beans most likely

        Reply
    3. megan

      January 05, 2021 at 3:28 pm

      Hey there,
      Just wondering if I’m reading this right at 1 TABLE SPOON of cayenne pepper? Yikes that’s a spicy mix?

      Reply
      • Richa

        January 06, 2021 at 9:42 am

        There are a bunch of other spices and you use only a small portion of the mix. You can use a mix of paprika and Cayenne.

        Reply
    4. Makteh

      January 15, 2020 at 7:04 am

      This looks like bun kabab of pakistan

      Reply
    5. ryu

      October 20, 2019 at 1:25 am

      4 stars
      Very tasty! I also would like to find another way to thicken the consistency to handle it better so that the pattie doesn’t mush out of the bun when eaten. Will maybe try with shittake mushrooms and definitely with besan next time. Thank you!

      Reply
      • Richa

        October 20, 2019 at 7:31 pm

        dont mush thebeans too much and add some oats for more texture and hold.

        Reply
    6. Punam

      October 14, 2019 at 12:18 pm

      5 stars
      I made this today and had some issue with the moisture. I didn’t read your recommendation to let it sit for 10 minutes, but I tried by adding 2 tablespoons of besan to help thicken it. It worked a little, just enough to help handle it better. The burgers tastes nice and spicy. Definitely looking forward to taking this to work for lunch .

      Reply
      • Richa

        October 14, 2019 at 12:49 pm

        awesome! thanks!

        Reply
    7. Sapna

      January 22, 2019 at 6:49 am

      Hey! These look very tasty. Do you think I could substitute spinach for coriander. I don’t like the taste of coriander at all.

      Reply
      • Richa

        January 22, 2019 at 9:19 am

        yes

        Reply
    8. Neala

      May 22, 2018 at 3:25 pm

      5 stars
      So delicious and filling! Will definitely make again!

      Reply
    9. Cathy

      May 09, 2017 at 11:45 am

      4 stars
      I made this tonight and it was delicious. One thing, though, was I think there’s far too much lemon juice in the avocado sauce.

      Reply
      • Richa

        May 11, 2017 at 6:18 pm

        there is no avocado sauce in this recipe. 🙂

        Reply
    10. AP

      June 21, 2016 at 2:09 pm

      5 stars
      This recipe looks really awesome. I am going to try this. Do you have any nutrition numbers for this burger?

      Reply
      • Richa

        June 21, 2016 at 10:34 pm

        Thanks! I don’t have them. You can add the recipe to myfitnesspal or caloriecounter and find the numbers.

        Reply
    11. Stephen

      June 12, 2016 at 8:57 am

      4 stars
      I made these burgers, baked them and ate on a bun with tomato, mustard and avocado, very good!
      I am wondering how to improve the texture and give it a little more chew.

      Thanks

      Reply
      • Richa

        June 12, 2016 at 10:51 am

        You can add some flour or vital wheat gluten to the mix.

        Reply
    12. Christin

      March 21, 2016 at 12:07 pm

      I have dried chickpeas, and both red lentils and yellow split peas (the round kind, not the long mung days). So, I have two questions:

      1. Do you think I can cook the chickpeas and lentils together in my pressure cooker to save a little time? Is the texture of the lentils particularly important?
      2. Would yellow split peas or red lentils work equally well, do you think?

      Thanks! I love your site, by the way.

      Reply
      • Richa

        March 21, 2016 at 5:08 pm

        Thanks Christin!

        1. You can’t cook the chickpeas and lentils together and the cooking time for lentils is 2 minutes under pressure and chickpeas will take 25 to 30 minutes. Cook them separately. The red lentils ( split ones) can be cooked in just 10 minutes in a saucepan on stove top.
        The texture of the lentils isnt important, but they will become a puree and mix into the water when you cook them with chickpeas in a pressure cooker.
        2. yes both cooked red lentils and split peas will work for the patties. you might need some additional flour or breadcrumb binding with the red lentils.

        Reply
    13. Joe

      March 21, 2016 at 9:22 am

      They were acceptable.

      Reply
      • Richa

        March 21, 2016 at 10:56 am

        Thanks. You can adjust the flavor profile and texture before cooking the burgers. Add some other flavors and herbs that you prefer.

        Reply
    14. Carolann

      January 22, 2016 at 9:37 pm

      I think these look great, but I don’t see mung beans as an ingredient and am wondering if I am missing something. Thanks for any help that can be provided.

      Reply
      • Richa

        January 22, 2016 at 9:48 pm

        Hi, Mung Dal (petite yellow lentils) are Mung beans that are split, just like red lentils are brown lentils that are split and dehusked. Mung dal cooks faster than whole mung beans. I should add that in the post. You can use red lentils, cook them al dente and use, or use whole green mung beans and cook them till aldente. Hope this helps.

        Reply
    15. Judy

      January 10, 2016 at 4:48 pm

      Absolutely wonderful! Was terrific crumbled on a bed of greens with diced tomato and avocado. This is going to be on the weekly rotation in our household!

      Reply
      • Richa

        January 10, 2016 at 6:19 pm

        Awesome!

        Reply
    16. Rhonda

      June 20, 2015 at 3:29 pm

      5 stars
      Hi, I’veh just discovered your website and am very pleased I have :). Tried these today for my lunch and absolute love them – heaps of flavour and spice, and pretty easy/quick to put together. Thank you

      Reply
    17. Lisa

      May 14, 2015 at 3:15 am

      By far the best burger I’ve made in the 4 months my boys have been Vegan.
      This recipe is a keeper!
      Thank you for all of the details and options, too!

      Reply
      • Richa

        May 14, 2015 at 12:28 pm

        yay! awesome!

        Reply
    18. Satya

      April 02, 2015 at 5:47 am

      Hi Richa,
      I made these burgers, but they didn’t work out for me. They were so soft, and did not hold together – even though I put the bowl in the fridge for 2 hours before forming patties. I wonder what I missed… any suggestions? Thank you!
      Satya

      Reply
      • Richa

        April 02, 2015 at 10:17 am

        maybe extra moisture in the patties. Sometimes moisture in unpredictable. it can come with the beans, veggies or other ways. add more flour or breadcrumbs. also if they are too soft, bake them. they will get sturdy after baking.

        Reply
        • Satya

          April 05, 2015 at 7:00 pm

          Thank you for the tips!

          Reply
    19. Laura

      January 14, 2015 at 9:24 am

      Burgers with chickpeas and lentils? Yes please!! Looks awesome:)

      Reply
    20. Thalia @ butter and brioche

      January 13, 2015 at 11:56 pm

      I have to make this chickpea and lentil burger for myself and my vegetarian family. Love how delicious they look!

      Reply
    21. Richa

      January 06, 2015 at 3:34 pm

      yes they should freeze fine. freeze them uncooked separated by parchment. Thaw slightly and bake.

      Reply
    22. Sara Pereira

      January 06, 2015 at 6:04 am

      These look great! Do you think they would freeze well? Say, make the patties and freeze them on a baking sheet, then take out and cook only what you need… I live alone and I prefer to freeze ahead instead of downsizing recipes when I can. Thank you in advance!

      Reply
    23. IR

      January 04, 2015 at 4:00 pm

      Wow, this looks delicious! Thank you for telling us about veganuary. I will try it! (can’t fully abandon eggs and yogurt yet =/)
      Happy New Year!

      Reply
    24. Kittee Bee

      January 03, 2015 at 8:51 pm

      Your burgers always look so amazing Richa!
      Yuuuum.
      xo
      kittee

      Reply
    25. Handmade by Lorna

      January 03, 2015 at 9:58 am

      5 stars
      These look seriously yummy – I have took a look at Veganuary and I am aiming to eat vegan two days at week. Not perfect I know but it is something I can build on. Happy New Year.

      Reply
    26. Amy Stefani

      January 02, 2015 at 4:09 pm

      Yum! I’m always on the lookout for new veggie burger recipes to try!

      Looks delish!!

      Amy

      Reply

    Spicy Chickpea Burgers

    Published: Jan 2, 2015 · Modified: Jun 25, 2019 by Vegan Richa Support Leave a Comment

    Jump to Recipe   Print Recipe

    These Spicy Chickpea Burgers are super flavorful and packed with roasted red peppers and a homemade taco spice blend to really give it that spicy kick!  This chickpea burgers recipe includes mung dal, or petite yellow lentils, which are split and de-husked green mung beans.

    Jump to Recipe   Print Recipe

     

    Spicy Chickpea Burger with toppings on sesame seed bun on a white plate

    I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers.  These spicy chickpea burgers are gluten free and take less than 1 hour to make!

    How to make Spicy Chickpea Burgers

    These spicy chickpea burgers come together quick and easy with a few simple ingredients.  First, wash the mung dal (petite yellow lentils) and cook partially.  Then, add the mung dal to your food processor along with the chickpeas, roasted red peppers, spices, salt, nutritional yeast, oil, and lemon juice, and process until smooth.  Transfer to a bowl and mix in the garlic, cilantro, and onion.  Shape into patties using a 3 inch cookie cutter.

    How to cook Spicy Chickpea Burgers

    For this spicy chickpea burger, there are two options:


    1. Bake them in the oven at 400 degrees F for 20 minutes.
    2. Pan fry them over medium heat in a skillet for 3-4 minutes on each side.

    I really like the texture and taste of the pan-fried version, but the choice is up to you!  Baking them in the oven will use less oil, so if you are looking for a low calorie spicy chickpea burger, go with this option.  The chickpea burgers will still be just as delicious!  I included pictures of each version to give you a visual, too!  The first picture has patties that have been pan-fried.  The second picture has baked patties.

    How to serve these Spicy Chickpea Burgers

    I really like my chickpea lentil burgers eaten like you would a traditional burger on my Multigrain Buns, Rye Almond Buns, or Glutenfree Burger Buns.  To balance out the spice, add some avocado slices, guacamole, vegan sour cream, or vegan ranch.  For sauce options, if you want to add more spice, use adobo sauce or make your own Chipotle aioli by combining Chipotle sauce and Veganaise – add some sliced jalapenos for even more spice!

    And for a gluten free version, simply place the spicy chickpea burgers over a bed of greens, with extra, extra sauce for dipping!

    Ingredients for the Best Spicy Chickpea Burgers and Substitutions:

    • Can’t find Mung Dal or Petite Yellow Lentils?  Replace them with an equal amount of split peas or red lentils, cooked to al dente.
    • You want the chickpea burger mix to be moist.  If it is too wet, chill it for 10 minutes.  If it is still too wet, add up to 2 Tbsp Oat, Chickpea, or Wheat (if not gluten free) Flour to the mixture.  If the chickpea burger mix is too dry, add a Flax Egg (1 Tbsp Flaxseed Meal + 3 Tbsp Water, let sit for 5 minutes), or 1-2 Tbsp Applesauce/Sweet Potato Puree.
    • Coat the chickpea burger patties in flour or breadcrumbs (if not gluten free) for an extra crispy crust.
    • For flavor variations, replace the Taco Spice Blend with other blends such as Garam Masala or Chili Powder.

    …

    Read More

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Best Vegan Recipes 2014
    South Indian Quinoa with Tamarind & Pumpkin »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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