These chickpea and zucchini patties come together in a food processor and hit the skillet in under 30 minutes. The seasoning is mild enough to work with almost any topping — green goddess dressing, a simple yogurt sauce, or just mustard and pickles. If you want a meatless burger that doesn’t require specialty ingredients or a trip to a health food store, this is a solid weeknight option.
The technique that matters
The food processor step is where this recipe succeeds or fails. You want the mixture finely chopped, not pureed — stop pulsing while there’s still visible texture. Over-processing turns the chickpeas into a paste that won’t hold a patty shape and gets gluey in the pan. The second thing that matters is your skillet temperature. Medium-high heat with the oil fully preheated before the patties go in is what gives you a firm, browned crust. A cold or lukewarm pan causes the patties to steam instead of sear, and they’ll fall apart when you try to flip them.
Troubleshooting
- Patties fall apart in the pan: The mixture is too wet. Zucchini holds a lot of water. After dicing it, squeeze it firmly in a clean kitchen towel before adding it to the food processor.
- Mixture won’t form into patties at all: Pulse a little longer — the chickpeas need to be broken down enough to act as a binder. If the mix still crumbles, refrigerate it for 20 minutes before shaping; the starch firms up as it cools.
- Patties stick to the skillet: Don’t move them too early. Let them cook undisturbed for the full 4–5 minutes per side. They’ll release naturally once a crust has formed.
- Bland flavor all the way through: Season the outside of the formed patties with a pinch of salt and pepper just before they go into the pan, not only during mixing.
- Patties are too thick and stay soft in the middle: Press them to about ½ inch thick when shaping. Thicker patties don’t cook through evenly at medium-high heat in the time given.
Ingredient notes
- Chicken seasoning: This is a pre-mixed blend — common brands include Lawry’s or McCormick. It’s vegetarian-friendly despite the name (check the label). You can swap it for an equal amount of smoked paprika or Italian seasoning if you’d rather keep the ingredient list fully plant-based.
- Canned chickpeas: Rinse them well and shake off as much water as possible before processing. Excess moisture is the main reason these patties fall apart.
- Egg: Skip the egg in the mix — it makes the patty mushy. The chickpeas provide enough binding on their own when the mixture is processed correctly and the zucchini is well-drained.
Storage and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days — stack them with a piece of parchment between each one so they don’t stick together. To freeze, place uncooked shaped patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip-lock bag; they’ll keep for up to 2 months. Cook from frozen in a covered skillet over medium heat for 6–7 minutes per side. To reheat cooked patties from the fridge, a dry skillet over medium heat for 2–3 minutes per side works better than a microwave, which makes them soft and wet.
Chickpea and Zucchini Burgers (Crispy & Easy)
Equipment
- Food processor
- 10-inch non-stick skillet
- parchment paper
- Spatula (fish spatula or wide flexible spatula)
- Mixing bowl (medium)
Ingredients
- 1 can chickpeas 15 oz / 400g, rinsed and drained
- 1 medium zucchini peeled and diced
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon poultry seasoning dried sage and thyme blend — contains no meat
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper adjust to taste
- 1 large egg 50g
- 2 tablespoons olive oil 30ml, divided
Instructions
- Add the chickpeas, zucchini, garlic powder, onion powder, cumin, poultry seasoning, salt, pepper, egg, and 1 tablespoon (15ml) of the olive oil to a food processor. Pulse 3–5 times until the mixture is finely chopped but not pureed — you should still see small pieces of chickpea and zucchini. Reserve the remaining 1 tablespoon of olive oil for cooking.1 can chickpeas, 1 medium zucchini, 1 1/2 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon poultry seasoning, 3/4 teaspoon fine sea salt, 1/2 teaspoon ground black pepper, 1 large egg, 2 tablespoons olive oil
- Divide the mixture into 4 equal portions and shape each into a patty about ¾ inch (2cm) thick. If the mixture feels too wet, let it rest for 2 minutes — the chickpea starch will absorb excess moisture. Meanwhile, heat the remaining 1 tablespoon (15ml) of olive oil in a 10-inch non-stick skillet over medium-high heat until the oil shimmers.2 tablespoons olive oil
- Carefully place the patties in the hot skillet. Cook undisturbed for 4–5 minutes on the first side until a golden-brown crust forms. Gently flip with a wide spatula and cook for another 4–5 minutes on the second side until evenly browned and heated through.
- Transfer the patties to toasted burger buns or serve on a bed of greens. Top with your favourite burger toppings — try green goddess dressing, sliced avocado, pickled red onion, or a simple yogurt-herb sauce.
Notes
Nutrition
Frequently asked questions
Can I make the patty mixture ahead of time?
Yes — you can make the mixture and store it unformed in the fridge for up to 24 hours. Shape the patties just before cooking; the mixture firms up slightly overnight, which actually makes forming them easier.
Can I bake these instead of pan-frying them?
You can bake them at 400°F on a lightly oiled baking sheet for about 20–25 minutes, flipping once halfway through. They won’t get the same browned crust as the skillet version, but they hold together well and are easier to cook in large batches.
Why does my mixture look too wet to form patties?
Zucchini releases a lot of moisture once it’s diced and processed. Squeeze the diced zucchini in a kitchen towel before it goes into the food processor to remove the excess liquid before it becomes a problem.
Can I make these vegan by leaving out the egg?
Yes. The chickpeas bind the mixture well on their own when the zucchini is properly drained and the mixture isn’t over-processed. No egg substitute is needed.
How do I keep the patties from breaking when I flip them?
Let them cook undisturbed for the full 4–5 minutes before attempting to flip — they’ll release cleanly from the pan once a crust has set. Using a wide, thin spatula and flipping in one confident motion also helps.
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