Chickpea & coriander burgers

Chickpea & coriander burgers

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(61 ratings)

Prep: 15 mins Cook: 10 mins Plus chilling


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

  • kcal344
  • fat8g
  • saturates1g
  • carbs56g
  • sugars6g
  • fibre6g
  • protein15g
  • salt1.3g
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  • 400g can chickpeas, drained
  • zest 1 lemon, plus juice ½



    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



    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

    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



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


  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 (61)

louokane's picture

I've tried a lot of chickpea burger recipes and this is up there as one of the best. My two boys really enjoyed these too. Will definitely make again.

uk2901's picture

So simple, quick and delicious! Much nicer than a lot of shop-bought veggie burgers! Will definitely make those again. They held together perfectly too! Yum!

kbw's picture

I thought these were so easy to make. I put everything into the processor. Added some grated carrot after another suggestion and they came out great. I didn't make the hummus I just used sliced tomatoe and a slice of cheese with a whole wheat bun. It made 6 so I've frozen 4. Will use this recipe again.

valerie88's picture

This is a great tasty, low fat, cheap meal to make. If your counting the calories you could easily have this burger with a mixed salad instead of a roll. I made six out of the recipe and they kept ok in the fridge for a few days. One tip if you don't have a food processor you can mash the chickpeas fairly easily into a paste and I used a scone mould to make a good shape.

jenxsx's picture

Had this tonight and really enjoyed them, were more filling than expected. Had made them last night and just kept in the fridge, it may have helped firm them up. Had some feta cheese in fridge so crumbled that through also. Had these on whole meal Pittas instead of rolls but just shaped into burgers then cut into a few wedges when ready and stuffed into pitta with rockets, red onion and a drizzle of sweet chilli sauce. Also had a dip in sour cream which was lovely. Forgot to put the red onion in the burgers but just had on top! Will def make again.

usingmainlyspoons's picture

I made this recipe twice, once it worked brilliantly (with a hand blender) and once it was still really tasty but went really crumbly (blended in small batches in tiny food processor). Definitely advise blending it all in one go for those of you with full sized food processors! I also added carrots as per previous comments. Uber tasty!

yagriffiths's picture

Tastes great, but mine were a bit crumbly and fell apart. Maybe next time i'll try using another egg to bind it together more :)

MIW_DEAdGIrL's picture

Made these for a food tech assignment, it was delicious and very easy to work with seeing as the other people in my food group all eat meat. I would definitely recommend this to everyone!

mitchity40's picture

Seriously. .These are delicious, filling and nutrious! Everyone liked them ...even meat and 2 veg eating friend who was staying with they are cheap to make. The only addition I made was some grated. carrots. I will definitely be making these again.

KathrynTodd's picture

Mmm these are so yummy! I made them with parsley (because I forgot to get any coriander) and added a spoon of curry paste. They were delicious and the family agreed! Will make then again!

karengould's picture

Really tasty and easy to make! Left them in fridge for couple of hours to 'harden up' before cooking, and they firmed up nicely. Did not make any changes and will definitely make again.

belindacaroline's picture

These were absolutely superb, I am so pleased I found this recipe...enjoyed by vegetarians and meat-eaters equally. I added chopped fresh red chillies, 2 cloves garlic and plenty of milled black pepper (and a pinch of salt), as suggested by another commenter below. I think this really made the flavour well rounded, and as we all like plenty of strong seasoning we would have found it too bland without the additions. I also fried the chopped onion to soften it first, as suggested by another commenter, as don't like onion to be too raw tasting. I made the amount into 6 cakes, and after coating with the breadcrumbs and shaping, I drizzled with the oil and baked them in the oven at 200 degrees for about 20-25 minutes. This worked really well, they were crisp and kept their shape perfectly when transferred to the buns. I had no problem with them being crumbly, the consistency was excellent. I served with chopped roasted aubergines, onion slices and tomatoes ( oven roasted in chilli infused oil and tossed in some garam masla ), then garnished the vegetables with the mint yoghurt. Definitely going to be a regular recipe used in this house!

mintjo's picture

Delicious, filling, healthy, economical and easy to make. What's not to like? I'm not a veggie, but will definitely be making these again.

wildmiffy's picture

Really nice and easy to do - i was pleasantly surprised that they did not take too long. Used a hand blender instead of a food processor but it worked just as well. Will definitely be making these again.

sienaone's picture

Just made these for a vegetarian friend. Very easy to make, tasted wonderful. Even to non veggies!

daisypher00's picture

I have made these burgers so many times, not just for my son and his wife who are veggies, but for myself as well. I love them, they are very tasty and filling and very easy to make. They are quite crumbly so treat them gently when cooking. I prefer mine in pitta bread or on their own with salad. Can't wait to eat them again!


Questions (5)

smbx's picture

Probably a silly question, but what are the rules regarding defrosting these? Can I cook them/reheat them from frozen? Also, is it better to freeze them cooked or uncooked?

lolliepop13's picture

Does it matter what type of bread you use? I need to know for next Thursday. Thanks

goodfoodteam's picture

Hi there thanks for your question. You can use any bread, normal sliced white works well. 

Fairym's picture

Can I use just normal breadcrumbs from a box and not fresh ones?

AdeleTheSmell's picture

I didn't have enough fresh breadcrumbs so I used some from a box and it worked just as well. It possibly alters the nutritional value, but otherwise I noticed no difference in taste.

Tips (3)

AdeleTheSmell's picture

I've made these twice now and love them. I didn't bother to chop anything, instead I just whizzed up the bread and onion, then added everything else until combined. I coated them in cornmeal (polenta) at the end to give them added crunch.

AdeleTheSmell's picture

Thanks for sharing this. I'm a new Veggie planning a transition to Vegan, so it's great to see how I can adapt recipes.

Also, I need to apologise, I clicked 'report comment' by accident while trying to "thumb up" *blush*