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plate filled with burgers that have lettuce, avocado, chickpea spinach burgers, and caramelized onions on top

Vegan Chickpea Spinach Burgers

Easy chickpea spinach burgers with Mediterranean flavors! These burgers are easy to pan-fry, grill, or bake making for an easy weeknight dinner.
4.41 from 10 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 50 minutes
Servings: 5 burgers


  • 2 cups frozen spinach starts as 2 cups and then gets rinsed and strained to be ½ cup
  • ¼ cup sundried tomatoes in oil
  • 1 can cooked chickpeas about 1 ½ cups chickpeas strained
  • 1 flax egg 1 Tbsp ground flax mixed with 3 Tbsp water
  • 2 tablespoons lemon juice juice of 1 lemon
  • 1-1 ½ teaspoon salt add more or less depending on preference
  • ½ teaspoon garlic powder or 1 garlic clove
  • ¼ teaspoon black pepper
  • ¾ cup oat flour oat flour is just finely ground rolled oats


Making the chickpea spinach patties

  • First, run the frozen spinach under warm water until soft. Then, squeeze out all the water from the rinsed spinach.
  • Add the rinsed spinach and sundried tomatoes to a blender or food processor and blend together. Remove and set aside.
  • Next, add the chickpeas to a large mixing bowl and use a potato masher to mash the chickpeas. Then, add in the spinach and sundried tomato mixture, flax egg, lemon juice, salt, garlic powder, and black pepper, and continue mashing until a thick mixture forms. It's okay to leave some chickpeas whole for texture.
  • Then, add in the oat flour. Use the potato masher or a fork to mix together until all the flour is incorporated. Then, cover the mixing bowl and add the chickpea spinach mixture to the fridge to sit for 15 minutes.

Cooking the patties

  • Remove the chickpea spinach mixture from the fridge and form into 5-6 patties. To do this, scoop out a ½ cup of the mixture, roll it into a ball, then pat into a patty that is 1-inch in height.
  • Lightly grease a cast-iron skillet and turn on the heat. Once warm, cook the patties on medium heat for 3-5 minutes on each side until lightly browned. This will take two rounds as you do not want to overcrowd the pan.
  • Remove the patties from the skillet and add to a burger with your favorite toppings. Enjoy!


  • Oat flour can be subbed 1:1 for all-purpose flour or for ½ cup cassava flour for a grain-free version (though cassava flour makes the patties slightly more dry)
  • Frozen spinach can be subbed 1:1 for ½ cup sautéed fresh spinach so it has wilted.
  • If the sundried tomatoes you have were not sitting in oil, add ½ Tbsp of oil to the recipe.
  • Leftover cooked patties can be stored in a closed container between sheets of parchment paper. They will keep in the fridge for 3-4 days or in the freezer for up to 1 month. Reheat in the microwave on a skillet at low heat until warmed throughout.


Serving: 1patty without bun/toppings | Calories: 196kcal | Carbohydrates: 29g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1015mg | Potassium: 527mg | Fiber: 8g | Sugar: 1g | Vitamin A: 7402IU | Vitamin C: 11mg | Calcium: 131mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!