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    Home » Recipes » Vegan Main Dishes

    Tabbouleh-Inspired Chickpea Patties

    Updated May 29, 2021 by Lori · THIS POST CONTAINS AFFILIATE LINKS.

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    Imagine the fresh herb flavors of tabbouleh packed into a healthy vegan bean burger! These baked chickpea patties are scrumptious on a bun with all your favorite toppings or added to grain bowls and salads. They're rich in protein and fiber and great for weekly meal prep!

    Tabbouleh-Inspired Bean Burgers topped with tomato, parsley, spinach, mustard and hummus.

    This recipe was originally published in January 2019, and has been updated for content.

    Tabbouleh (sometimes spelled tabouli) is a dish I can't resist. It's so fragrant and nutritious, filled with fresh parsley, mint, lemon, and onion. Amazing, right?!

    Why This Recipe Works

    • Packed with ½ of a cup of parsley and ¼ cup of mint, these chickpea patties are a refreshing twist on typical bean burger recipes.
    • The addition of bulgur and vital wheat gluten give these patties a firmer, sturdier texture and keeps them from falling apart.
    • The flavors are surprisingly versatile. Load chickpea patties onto a bun with tzatziki sauce, tomato, and cucumber, or serve as part of a grain bowl or big salad.
    • And for a crowd-pleasing appetizer, create smaller, slider-size patties. Serve with a squeeze of lemon and a creamy dipping sauce. Party perfection!

    Ingredients

    To make a batch of these herbed chickpea patties you'll need just 12 ingredients and about 20 minutes of prep time.

    labeled photo of ingredients inside food processor bowl.
    • Bulgur - a key ingredient in tabbouleh, bulgur is also great for filling out the patties and acting as a binder. See FAQs below for possible gluten-free options.
    • Pumpkin Seeds (pepitas) - pepitas are affordable, add great texture, and keep this recipe nut-free.
    • Vital Wheat Gluten - this is a handy ingredient to have in your pantry; it's great for making seitan and is rich in protein. Since these chickpea patties already contain gluten from the bulgur, I figured why not add extra. Vital wheat gluten helps bind the patties and reduces that mushy veggie burger texture that no one likes. It also absorbs some of the moisture from the fresh herbs and onion.

    How To Make Herbed Chickpea Patties

    two photos showing herbs and seeds in food processor, then adding remaining ingredients.
    1. First, pulse the pumpkin seeds in a food processor until chopped. Add the garlic, red onion, green onion, parsley, and mint, and process again until fully chopped.
    2. Add the garbanzos, cooked bulgur, lemon, oil (if using), salt, and pepper to the food processor.
    two photos showing blended bean mixture inside food processor then patties resting on baking sheet.
    1. Pulse until there are no more large pieces of bean. Then sprinkle in the vital wheat gluten and let the processor run for a few seconds.
    2. Use ½ cup per patty, then use your hands to form into shape. Place on a parchment-lined baking sheet and bake for 35 to 40 minutes, flipping at the halfway point. The chickpea patties are done when golden on both sides and firm.

    FAQs and Tips

    How do you make bean burgers stick together?

    Ingredients like bread crumbs and eggs are often used as binding agents in veggie burgers. But to create a vegan burger, avoid eggs and use a small amount of vital wheat gluten, whole-grain or all-purpose flour, or cooked starchy rice. These combine with the natural moisture in beans to create a sturdier patty. Baking also helps helps because it dries out the bean burgers and keeps them from falling apart.

    Can these be made gluten-free?

    Since this recipe is inspired by the ingredients in tabbouleh, it's not the best candidate for creating a gluten-free bean burger. Instead you may want to check out my Tex-Mex Chickpea Burger recipe (linked below). If you feel like experimenting, quinoa or rice are possible substitutes for the bulgur, and a gluten-free flour blend might work as a replacement for the vital wheat gluten.

    Is a food processor needed to make the recipe?

    A food processor makes prep much easier but isn't required. The key is to have a uniform mixture that will hold together well in patties. Another option is to use a coffee grinder or blender to pulse the seeds. Then finely chop the other ingredients by hand, and mix everything together in a bowl.

    How long do they keep?

    Store leftover burgers in the refrigerator for up to 5 days. They are easily reheated in a microwave, toaster oven, or on the stovetop.

    bean burgers on buns loaded with toppings.

    I hope you enjoy these deliciously healthy Tabbouleh-Inspired Chickpea Patties. If you make them I would LOVE to hear about it!

    Be sure to comment below to share your feedback, and don't forget to snap a pic of your beautiful chickpea burgers and tag @myquietkitchen on Instagram. Enjoy!

    You might also like:

    • Smoky Vegan Chickpea Burgers
    • Vegan Mushroom-Barley Burgers
    • Zhoug Sauce (Oil-Free Version)
    • Vegan Tempeh Burgers With Sausage Spices
    two bean patties loaded with tomato, mustard, hummus on a whole wheat bun

    Tabbouleh-Inspired Chickpea Patties

    Author: Lori Rasmussen, My Quiet Kitchen
    Parsley, lemon, mint and bulgur bring irresistible flavor and texture to these protein-rich vegan patties. Easily made oil-free by omitting the tablespoon of oil. Delicious on a toasted bun with hummus, tzatziki, or mayo. Add cucumber, tomato, and more herbs for extra fresh tabbouleh vibes! Nut-free.
    Servings: 6 burgers
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time: 20 mins
    Cook Time: 40 mins
    Total Time: 1 hr

    Equipment

    • food processor
    • parchment paper
    • baking sheet

    Ingredients 

    • ⅓ cup plus 1 Tbsp raw pumpkin seeds (sub ½ cup walnut halves if desired)
    • 3 cloves garlic
    • half of a large red onion, quartered
    • 4 green onions, chopped
    • ½ cup chopped fresh parsley
    • ¼ cup chopped fresh mint
    • 1 (15 ounce) can garbanzo beans, rinsed and drained
    • 1 cup cooked bulgur (small/fine variety) - Cooks in just 10 minutes!
    • 2 tablespoons lemon juice
    • 1 tablespoon olive oil, optional
    • 1 ½ teaspoons fine sea salt
    • black pepper
    • ⅓ cup vital wheat gluten
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    Instructions
     

    • Preheat oven to 400 degrees F (204 C), and line a baking sheet with parchment paper or a silicone mat.
    • Pulse the pumpkin seeds in a food processor 5 or 6 times or until chopped. Add the garlic, red onion, green onion, parsley and mint, and pulse until the onion is chopped and everything is incorporated.
    • After draining the garbanzo beans, pat dry to remove excess water. Add the garbanzos, bulgur, lemon, oil, salt and pepper to the food processor, and pulse until there are no more large pieces of bean. Sprinkle in the vital wheat gluten, and pulse to combine.
    • To form the patties, spoon the mixture into a ½ cup measuring cup and pack it down tightly. Run a butter knife around the edges, and coax the mixture out of the measuring cup. Use your hands to flatten the patties and form into a compact/smooth shape. The patties should be about 4 inches in diameter and about ½-inch thick. Transfer to the baking sheet. 
    • Bake the burgers for 18 to 20 minutes or until the bottoms are golden brown. Flip and bake for another 18 to 20 minutes, or until the 2nd side is browned. Serve with a squeeze of lemon, your favorite tabbouleh-inspired burger fixings, or atop a big salad or grain bowl.

    Notes

    Storage
    Store leftover patties in an airtight container in the refrigerator for up to five days. Also freezer-friendly.
    Gluten-Free
    Since this recipe is inspired by the ingredients in tabbouleh, it's made with bulgur wheat. That means it's not the best candidate for creating a gluten-free bean burger. I suspect quinoa or rice could work just fine, but I haven't had a chance to test those substitutes yet.
    These Tex-Mex Chickpea Burgers have a GF option are also easy to make and great for meal prep!
     

    Estimated Nutrition (per serving)

    Calories: 178kcalCarbohydrates: 20gProtein: 12gFat: 7gSaturated Fat: 1gCholesterol: 0mgSodium: 670mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 15.7mgCalcium: 50mgIron: 2.2mg

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

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      Recipe Rating




    1. Sue

      May 18, 2021 at 6:42 pm

      simple recipe packed with tons of flavor! Thanks Lori.

      Reply
    2. Nina - Edamommy4life

      May 02, 2021 at 9:58 pm

      Loved these! My kids loved them too! It's not often they all ask for seconds! Thank goodness I doubled the recipe. I thinned out some Kite Hill tzaziki dip as a dressing. We ate these over a bed of fresh spinach, tomatoes and cucumber. I'll definitely make again!

      Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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