For those of you that need to sneak veggies into your kids at every opportunity, this one’s for you! Our girls have no idea that these burgers have both carrots and red pepper ... and I’ll keep it that way for a while.

Find this Sneaky Chickpea Burgers recipe and more in the Forks Over Knives Recipe App.

By Dreena Burton,


  • 1 cup carrot, cut in discs
  • ½ cup chopped red bell pepper
  • 1 medium-large clove garlic
  • 2 cans (14-ounces each) chickpeas, rinsed and drained
  • ½ cup nutritional yeast
  • 1 tablespoon tomato paste (can substitute natural ketchup)
  • 1 teaspoon sea salt
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dijon mustard
  • freshly ground black pepper (optional)
  • 1 teaspoon fresh thyme or rosemary leaves
  • 1 cup rolled oats


  • In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped.  Add remaining ingredients except rolled oats and process through. Stop processor a few times and scrape down, and continue to process until smooth. Then add rolled oats and pulse through.
  • Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready to shape patties, take out scoops of mixture and form burgers in your hands.
  • To cook, place patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side.
  • Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through, however I prefer the sear and texture that pan-cooking offers. Serve on buns, or in tortillas or pitas with fixings of choice!

    Kiddo Note: Although most children do not like dijon mustard, garlic, or some fresh herbs, they will likely not notice these ingredients at all! Our daughters devour these burgers without ever noticing the seasonings (or the veggies)!

Comments (29)

(5 from 13 votes)

Recipe Rating

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This is a really delicious recipe. It’s a win, win at my house because everyone eats them. The fresh thyme makes them extra yummy. Easy to throw together and everyone I make them for is impressed and asks for the recipe.


What are the nutrition facts per serving? I’m not seeing them here. TY!

Lisa, Forks Over Knives Support

Hi Kerry, We are currently working on adding nutritional information to all our recipes and anticipate for this feature to be live on the website in coming months. Please stay tuned for updates!

Bob McGuire

Mine turned out to be 'mush patties'. I think I over processed everything. I'll try again with the idea of just crushing and mixing to leave more substance.


I made these the other night and they were super easy, especially since I forgot the oats :(, but though they ended up very soft they were awesomely delicious. I’ve seen this recipe for a long time and I want to say, All the wasted years without these burgers!!


Looks like an excellent recipe. However, I don't see where you have an option to print this recipe out. Can you post a link so I can print out this recipe?


I take my request back. I was able to print this after trying several times.


are the carrots raw or cooked?

Megan Edwards

Hi Amber, The carrots are raw. The whole patty will get baked in step three so there won't be any crunchy bits when you bite into your burger. Let us know how it goes!


Can you Grill these?

Excellent. Very flavorful and so easy to make.


Kathy Powell

What about the amount of sodium in these recipes?

Megan Edwards

Hi Kathy, We hear your feedback, and we’re looking into adding nutritional information to our recipes for the future. Please stay tuned for updates!

Brooke Thomas

Enjoyed the flavorful Sneaky ChickPea Burger. Froze several to have later.


Hi, did you freeze the burgers raw or cooked?


I freeze them raw on a cookie sheet lined with parchment paper, then I put them in an air-tight container and store in the freezer.


Can barley be used for oats?


Can you please give me. An idea to use in place of oats?


If you are gluten free, try the same amount of rolled quinoa flakes. The flavor might be slightly different, but the binding capability should be the same.


Can you prep the mixture the night before and leave in the fridge? Will they still turn out?


Made these tonight and love them! I think they'll be a go-to burger in our house!

Diane Turner

I have made these burgers many times for my family and everyone loves them! If you have a food processor it's a very easy recipe.


Hi, did you freeze the burgers raw or cooked?


How can they be ready in 30 minutes if they need to be in the refrigerator for 1/2 hour? That leaves no time for chopping or cooking. Could you please adjust the upper data to reflect actual time from start to ready to eat?

Leah Stolar

This is my go-to burger! I make a batch and freeze them so I can have burgers at a moment's notice. I roll out handful size balls, flatten them and cut out burgers with the mouth of a glass and cook on a skillet without oil. After a crust forms after a few minutes, they can be flipped without sticking. I serve them on Dave’s Killer Bread 21 Whole Grains and Seeds Burger Buns with sweet potato fries (baked at 450 on parchment paper) with steamed kale and/or corn on the cob.


Looking nice and easy. I need to make it. I need help. I can't find any receptor for buns. I living in UK and it is impossible to buy wholemeal buns without extra not natural ingredients like emulsifiers and preservatives

Cathy Connally

Yield: 4 large or 8 medium buns Total Time: 3¾ hours Equipment: Mixing bowls, sifter, stand mixer (optional), kitchen towels or paper towels, hamburger bun pan or baking sheet with parchment paper, pastry brush (optional), cooling rack 1½ tsp active dry yeast ½ cup (118 ml) warm water 1 cup (237 ml) unsweetened cashew milk, no salt added (or other plant-based milk) pinch of monk fruit, stevia or 2 tsp sugar 1½ cups (175 g) organic whole wheat flour 1½ cups (210 g) all purpose flour or bread flour ½ tsp baking soda ½ tsp sea salt ¼ cup (36 g) white or black sesame seeds Mix the sweetener or sugar with the yeast and ½ cup ( 118 ml) warm water in a large mixing bowl. Time for 5-10 minutes until the yeast blooms. Add ½ cup cashew milk and stir until incorporated. Sift and mix the flours, salt, half the sesame seeds and baking soda into the bowl with the yeast and knead by hand for 3 minutes and trickle in the remaining cashew milk as needed to achieve a soft and supple dough (or add to the stand mixer and knead on low speed for 3 minutes while trickling in the cashew milk slowly). If the dough is too dry, add up to 2 tablespoons of additional water. Place a wet kitchen towel on top of the bowl of dough and put into a warm place (microwave turned off or cold oven with the light turned on) for 1 to 1½ hours or until the dough has more than doubled. Take the kitchen towel off of the dough and fold the dough over onto itself and gently deflate it. Divide into either 4 or 8 pieces. Shape each piece into a smooth ball. Place each ball of dough into the wells in a hamburger bun pan or place the balls a few inches (5 cm) apart onto a baking sheet covered with parchment paper. Cover the buns loosely with a damp kitchen towel or damp paper towels and set in a warm spot for an hour to rise. Preheat oven to 375°F (191°C). Remove kitchen or paper towels and using the extra 2 tbsp cashew milk, “paint” the tops of the buns gently with a pastry brush or your fingers and sprinkle the other half of the sesame seeds on top of the buns. Gently press the seeds to make sure they adhere during baking. Bake the buns for 20-25 minutes or until golden brown. Remove the buns to a cooling rack. If using the hamburger bun pan, gently release each bun from the pan and set aside to cool. There will be extra buns if you make the medium buns. They can be frozen or refrigerated for a week and used for other sandwiches.


These are possibly the best bean burgers I've ever had. They actually stick together and taste amazing. I baked them and they required longer time than suggested, I did the 10 min at first and flipped them and then after about 18 minutes or so they were very crispy.

Paula Arndt

I have made this recipe for years and its so, so tasty!! I have become very sensitive to gluten however so I use a little bit of GF oatmeal and then sub with quinoa and a bit of potato starch to help keep the mix together.

About the Author

Headshot of Dreena Burton

About the Author

Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit, and follow her on Instagram and Facebook.
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