Chickpea & coriander burgers

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• Babka the Brave

  22 May 2012

  Babka the Brave rated and commented on this recipe

  

  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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• Beanslover

  28 June 2012

  Beanslover rated and commented on this recipe

  

  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.

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• rayan

  05 July 2012

  rayan commented on this recipe

  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!

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• sadie

  07 July 2012

  sadie rated and commented on this recipe

  

  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

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• lynz_hewitt

  12 July 2012

  lynz_hewitt rated and commented on this recipe

  

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

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• someoneailsa

  17 July 2012

  someoneailsa rated this recipe

  

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• frill

  23 July 2012

  frill rated and commented on this recipe

  

  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!

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• Emu

  25 July 2012

  Emu rated and commented on this recipe

  

  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.

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• ryana

  27 July 2012

  ryana rated and commented on this recipe

  

  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...

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• Despina

  17 August 2012

  Despina rated this recipe

  

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• imorra

  08 September 2012

  imorra rated and commented on this recipe

  

  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.

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• jennys food

  11 September 2012

  jennys food rated and commented on this recipe

  

  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.

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• lizleicester

  29 September 2012

  lizleicester rated and commented on this recipe

  

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

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• Jo Brett

  28 October 2012

  Jo Brett rated and commented on this recipe

  

  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.

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• domingal

  23 November 2012

  domingal rated and commented on this recipe

  

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

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• katiemurphy01

  29 November 2012

  katiemurphy01 rated and commented on this recipe

  

  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.

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• Morwen

  05 December 2012

  Morwen rated and commented on this recipe

  

  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.

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• mitchity40

  14 January 2013

  mitchity40 rated and commented on this recipe

  

  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!

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• Michie

  29 January 2013

  Michie rated this recipe

  

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• Supermanspants

  11 February 2013

  Supermanspants commented on this recipe

  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!

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Ingredients

• 400g can chickpeas , drained
• zest 1 lemon , plus juice ½
• 1 tsp ground cumin
• small bunch coriander , chopped
• 1 egg
• 100g fresh breadcrumbs
• 1 medium red onion , ½ diced, ½ sliced
• 1 tbsp olive oil
• 4 small wholemeal buns
• 1 large tomato , sliced, ½ cucumber, sliced and chilli sauce, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Vegetarian, Low-fat, Super healthy

Freeze cooked or uncooked

Ingredients

• 400g can chickpeas , drained
• zest 1 lemon , plus juice ½
• 1 tsp ground cumin
• small bunch coriander , chopped
• 1 egg
• 100g fresh breadcrumbs
• 1 medium red onion , ½ diced, ½ sliced
• 1 tbsp olive oil
• 4 small wholemeal buns
• 1 large tomato , sliced, ½ cucumber, sliced and chilli sauce, to serve

PER SERVING

344 kcalories, protein 15g, carbohydrate 56g, fat 8 g, saturated fat 1g, fibre 6g, sugar 6g, salt 1.3 g

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