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Chickpea & coriander burgers

Chickpea & coriander burgers

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(52 ratings)

Prep: 15 mins Cook: 10 mins Plus chilling

Easy

Serves 4
High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

Nutrition and extra info

  • Freeze cooked or uncooked
  • Vegetarian
  • Healthy

Nutrition per serving

  • kcalories344
  • fat8g
  • saturates1g
  • carbs56g
  • sugars6g
  • fibre6g
  • protein15g
  • salt1.3g
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Ingredients

  • 400g can chickpeas, drained
  • zest 1 lemon, plus juice ½

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp ground cumin
  • small bunch coriander, chopped
  • 1 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g fresh breadcrumbs
  • 1 medium red onion, ½ diced, ½ sliced
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 small wholemeal buns
  • 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

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Method

  1. In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

  2. Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

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Comments (56)

cass0011's picture

Delicous! Even my meat eating teenage boys were pleasantly surprised.

amethyst99's picture
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These were delicious!! Made them with a hand blender, as didn't have a food processor, and they turned out great! Were quite liquid-y when first made, but firmed up nicely in the fridge. Nice with fried onion :)

amethyst99's picture
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These were delicious!! Made them with a hand blender, as didn't have a food processor, and they turned out great! Were quite liquid-y when first made, but firmed up nicely in the fridge. Nice with fried onion :)

cmangan's picture
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I added two cloves of garlic, some chilli flakes and quite a lot of cracked black pepper as I like food well seasoned. I served this with sweet chilli sauce as suggested but also made up a mint yoghurt sauce, simply by mixing 4 tsp of plain natural yogurt with one tsp of mint sauce, a drop of lemon juice and salt and pepper. This really balanced the chilli and red onion and was cool and refreshing.
Fantastic!

mitchity40's picture
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Even the teenage carnivore eaters loved this recipe. I added grated carrot to bulk it out a bit. Served with homemade oven chips. Cheap and delicious!

ela_yar's picture
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Really tasty and easy to make. I stuck to the recipe and fried the burges, they turned out nice and moist. Ate them with Wäsa cracker bread.

katiemurphy01's picture
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I added a small amount of crumbled feta, pan fried them to get them crispy and then put them in the oven for 15 mins. I also made my own breadcrumbs using wholemeal seeded bread. They were delicious!!! In the future I would consider adding some chopped toasted nuts for a bit of crunch.

domingal's picture
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Lovely, so quick and cheap too. I added a fresh red chilli to mine for extra kick. Great served with wedges and a salad

jobrett's picture
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I love theses, they are so easy and so tasty. I used a lime instead of a lemon and it worked well with the extra zing in it. have also done them with lemon and equally as good.

lizleicester's picture
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Had them without the buns and they were fine but improved the following day when the lemon was more detectable.

jennyhw's picture
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Made these for tea tonight. They are really good and so easy. I followed the suggestion and fried the onion for a few mins first I also made 8 smaller burgers which cooked fine and did'nt fall apart at all. Great recipe and one I will defo make again.

imorra's picture
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Yes, they do remind me of falafels but they are such a healthy and delicious alternative to burgers/frozen veggie burgers! I love them and in order to stay free off cholesterol I only used egg whites. Works just as well.

ainetryan's picture
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Made these last night and cooked them on the gas BBQ. Very tasty and held together excellently, which is rare for veggie burgers. Might try next time with a smidgen of grated cheddar in the mix...

rheahardy's picture
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These were lovely- and normally i am no fan of the chickpea!! I blended everything together in one and it worked fine. Added a chilli for heat. Smaller burgers worked better than larger ones that seemed to fall apart. Served in wraps with natural yogurt and sweet chilli.

killfrill's picture
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Must have been my mistake - but the burgers got completely destroyed in the pan. So I basically found myself with a pan of crumbs :(
Served the few presentable bits with pan fried cherry tomatoes and a fresh mint, yoghurt and mayonnaise dressing. Although the taste wasn't bad at all, I'm SO not making this recipe again...unless someone is revealing me the trick to make these burgers stay together!

lynz_hewitt's picture
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Great recipe, even managed to get my meat loving boyfriend to like them! Becoming a regular in this house.

sadiem's picture
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These are good, very,very good. Followed the recipie exactly and served with salad and natural yoghurt with a little tomato ketchup and harrisa mixed together as a dressing. SO easy to make and they can be frozen so are always on hand when I get the muchies... mmm

fatimamat's picture

Very tasty and easy to make. I followed the recipe but also added parsleyand crushed red pepper. My 12 year old loved them and asked for more. this recipe is definitely a keeper. Thank you!

beanslover's picture
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Added a red chilli, covered in breadcrumbs and sesame seeds. V tasty and quick, but found it wet, so will mix without egg next time, and see if that makes it firmer.

babsfazekas's picture
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I added tzatziki to the buns and this was tasty, fun and easy to make. However, I don't think frying the burgers in 1 tablespoon olive oil really works that well. It took much longer than 4 mins on each side for them to get crispy, I kept having to add more oil and the sides still remained soft and soggy. Frying them falafel style might work better, or some kind of oven baking/grilling combo might do the trick. Will probably make again and experiment as the final result was really quite tasty. Sweet chilli compliments this well, oddly enough.

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