Chickpea and hemp seed patties – vegan burgers

A vegan burger that really holds together is no myth. Chickpeas plus hulled hemp seeds create a mixture that provides a cohesive patty without eggs, cheese shreds, or baking powder. Hemp seeds add fats that help bind the chickpea mixture and complete plant protein that complements the lysine in chickpeas. Crispy on the outside, soft and moist on the inside. Ready in 30 minutes, whether in a bun or on a plate. I will show you how to shape and fry patties that won’t fall apart in the pan.

KEY INFORMATION
• Chickpeas contain about 8.9 g of protein per 100 g and are rich in lysine, complementing the amino acid profile of hemp seeds (USDA FoodData Central, 2023).
• Hulled hemp seeds contain about 31 g of protein per 100 g and all 9 essential amino acids (House et al., Food Chemistry, 2010).
• One patty (70 g) provides about 9–11 g of protein, 6 g of fat, and 12 g of carbohydrates.
• Hemp seeds contain about 210 mg of magnesium per 100 g – 50% of the daily requirement for an adult (USDA, 2023).

What does adding hemp seeds to the patties provide?

Chickpeas alone provide a good base for vegan patties – they have the right starchiness and flavor. The problem arises with binding: without eggs, the mixture tends to crumble. Hemp seeds partially solve this due to their fat content (about 49% of the mixture), which acts as a natural binder, holding the dry chickpea mixture together. House et al. (Food Chemistry, 2010) confirm that hemp seeds contain all 9 essential amino acids – complementing the amino acid deficiencies of chickpeas, which are low in sulfur amino acids.

The nutritional effect is twofold. Chickpeas are rich in lysine (about 0.7 g/100 g cooked), which grains do not provide in sufficient amounts. Hemp seeds complement methionine and cysteine. Together, chickpeas and hemp seeds create an amino acid profile close to the WHO reference protein – making these patties one of the few vegan dishes with complete protein without mixing many different legumes.

We noticed in tests that cooling the mixture before frying is a crucial step that many overlook. 20 minutes in the refrigerator hardens the fats from the hemp seeds and helps the patty maintain its shape in the pan even without eggs. Without this step, the mixture stretches during frying, and the patty becomes flat and easily breaks when flipped.

Nutritional values – what does this serving provide?

Two patties (about 140 g) provide about 310–350 kcal, 19 g of protein, 14 g of fat, and 30 g of carbohydrates. The fiber from chickpeas and hemp seeds is about 8 g per serving – a value comparable to a large bowl of salad. Magnesium from hemp seeds covers about 25% of the daily requirement for an adult in one serving of the dish.

Ingredients – what do you need?

Proportions for 6 patties (3 servings). Preparation time: 15 minutes + 20 minutes cooling. Frying time: 8 minutes.

• 1 can (400 g) of chickpeas in brine
• 4 tablespoons of hulled hemp seeds (about 40 g)
• 2 cloves of garlic
• 2 tablespoons of flour (oat, rice, or whole wheat)
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of smoked paprika
• salt and freshly ground black pepper
• 2–3 tablespoons of oil or coconut oil for frying
• optional: a tablespoon of chopped fresh coriander or parsley
• for serving: burger buns, lettuce, tomato, avocado, tahini sauce

How to prepare chickpea and hemp seed patties – step by step?

The secret to good vegan patties lies in three steps: proper mashing (not a smooth puree), chilling before frying, and careful flipping in the pan.

Step 1. Prepare the chickpeas. Drain and rinse the chickpeas. Dry with a paper towel – this is important, as wet chickpeas will create a watery mixture. Place in a bowl and mash with a fork or pulse in a blender to a coarse, grainy paste. There should be pieces of chickpeas the size of peas – not a smooth puree.

Step 2. Add ingredients and mix. To the chickpea mixture, add hemp seeds, garlic pressed through a garlic press, flour, cumin, coriander, paprika, salt, and pepper. Mix by hand or with a fork until uniform. The mixture should be moldable – if it's too dry, add a tablespoon of water; if too wet – add a tablespoon of flour.

Step 3. Shape and chill. Divide the mixture into 6 portions. Wet your hands with water. Shape into round patties about 1.5 cm thick. Place on a plate lined with baking paper. Refrigerate for 20 minutes – a crucial step that should not be skipped.

Step 4. Fry the patties. Heat oil in a pan over medium-high heat. Place the patties in the pan and fry for 3–4 minutes without moving them – they need to form a crispy crust. Flip with a wide spatula in one decisive motion. Fry for another 3–4 minutes. Check readiness by gently pressing – they should be firm, not soft.

Tips and variations

Here are a few tried-and-true modifications to this recipe:

Baked version. Instead of frying, place the patties on a baking sheet greased with oil. Bake at 200°C for 20–25 minutes, flipping halfway. The result is less crispy, but the patties are healthier and less greasy – a good choice when making a large batch at once.

Sweet potato version. Replace 1/3 of the chickpeas with cooked and mashed sweet potato. Sweet potatoes add natural sweetness and enhance the binding of the mixture due to starch. The color of the patties becomes a vibrant orange – visually appealing and flavorful.

Mediterranean herb version. Swap cumin and coriander for oregano, thyme, and basil. Add 2 tablespoons of finely chopped sun-dried tomatoes to the mixture. Serve with tzatziki sauce (yogurt+cucumber+garlic) instead of tahini.

Also check out our recipe for lentil dhal with hemp seeds – another vegan dish with hemp seeds and legumes.

Frequently Asked Questions

Why do vegan patties fall apart?

Patties fall apart when the mixture is too wet or too smooth. Three solutions: 1) thoroughly dry the chickpeas, 2) do not blend into a smooth puree – maintain texture, 3) refrigerate the patties for 20 minutes before frying. Hemp seeds contain about 49% fat (USDA, 2023), which naturally aids in mass consistency.

How much protein do chickpea and hemp seed patties contain?

One patty (about 70 g) provides approximately 9–11 g of protein: about 6 g from chickpeas and about 3–4 g from hemp seeds. Hemp seeds contain about 31 g of protein/100 g with a complete amino acid profile (House et al., Food Chemistry, 2010) – complementing the deficiencies of chickpeas.

Can hemp seed patties be frozen?

Freeze the patties raw before frying. Arrange on a tray, freeze until firm (2 hours), then transfer to a bag. Fry from frozen for 5–6 minutes on each side. They can be stored for up to 3 months without losing flavor and texture.

What sauce goes well with vegan hemp patties?

Tahini diluted with lemon juice and garlic is a classic pairing with chickpeas. Ajvar, hummus, or coconut yogurt with caraway also pair wonderfully. The omega-6 to omega-3 ratio in hemp seeds is about 3:1 (Callaway, Euphytica, 2004) – a valuable fat profile regardless of the chosen sauce.

This article is for informational and educational purposes and does not replace consultation with a doctor. If you are pregnant, breastfeeding, taking medications, or have chronic conditions, consult the use of supplements or herbs with a specialist.

Author: Michał Waluk · Published: 2026-05-04 · Updated: 2026-05-04