Chickpea & coriander burgers

Chickpea & coriander burgers

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(92 ratings)
By
Magazine subscription – 5 issues for £5

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
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal344
  • fat8g
  • saturates1g
  • carbs56g
  • sugars6g
  • fibre6g
  • protein15g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

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

    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
    Eggs

    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

    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

    Tomato

    toe-mart-oh

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
RHSB
2nd Jan, 2019
5.05
These were so easy to make and tasted great. I followed the recipe exactly and they came out perfectly. I didn't serve them on burger buns. I served them instead as rissoles along with some sweet potato wedges and Kale, accompanied by sweet chilli sauce. I will definitely make them again and next time I will try adding a fresh chillie and a little fresh ginger and serve them with rice and salad
flauffy
10th Nov, 2018
3.05
These burgers tasted lovely but must say, they didn't hold too well in the frying pan even after an hour's resting in the fridge. Once they started crumbling I moved them into the oven so they could be baked rather than fried. Really enjoyed the salad extras on the burger and had them in husband's homemade caraway and poppy seed buns with chunky chips on the side.
Mary Miller's picture
Mary Miller
14th Aug, 2018
5.05
Absolutely delicious and so easy to make! I needed a new recipe to shake things up and this was perfect the taste and texture were great unlike others who have posted comments I didn’t need to adjust any of ingredients the burgers held their shape! I served them on half a whole meal bun and had some French fries on the side. Will definitely be doing again.
maizy
27th Jun, 2018
4.05
Not bad. I substituted some of the breadcrumbs with sunflower seeds for some texture, although I ended up with far too much breadcrumbs like some other reviewers so they were a little dry. I also added chilli powder and fried the onion in a smidgen of oil first as I dislike raw onion. Mostly though, I felt like still lacked some flavour and ended up adding a lot of salt. Still, having tried a lot of veggie burger recipes again, I’ll be making these again.
EdAllen
24th May, 2018
5.05
Really nice, works with whatever spices you have!
Sarah Gardiner's picture
Sarah Gardiner
12th May, 2018
4.05
Yum, these are delicious. I used panko breadcrumbs in the last step and 80g ended up being far too much, but saved the mix by using an extra egg to bind it. Light, tasty, simple and made with ingredients in the cupboard - I will definitely be making these regularly.
lizleicester
28th Sep, 2017
4.05
These were slightly too soft to fry effectively but they tasted delicious and were served as a vegetable, rather than being put in a bun.
DeeB2017
10th Jul, 2017
5.05
Delicious, followed the recipe to the letter and added sautéed mushrooms in cooked shallots at the same time as adding the breadcrumbs to the mixture. Definitely be making again and again
little_lady
1st Jun, 2017
5.05
I made these by following the recipe exactly and they turned out really well. I'm always looking out for vegetarian options when it comes to burgers and I would say these are some of the easiest and tastiest I've made. They don't fall apart either!
RReggiani
26th Apr, 2017
5.05
Very tasty and very filling! Be warned these quantities will make 4 VERY large burgers, not at all like the ones in the picture, you could probably get 6-8 like that with these quantities as of course they don't shrink when cooked like the meat option - but I wasn't complaining

Pages

smbx
24th Mar, 2015
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
lolliepop13
27th Sep, 2014
Does it matter what type of bread you use? I need to know for next Thursday. Thanks
goodfoodteam's picture
goodfoodteam
15th Oct, 2014
Hi there thanks for your question. You can use any bread, normal sliced white works well. 
Fairym
12th Jul, 2014
Can I use just normal breadcrumbs from a box and not fresh ones?
AdeleTheSmell's picture
AdeleTheSmell
30th Jun, 2015
5.05
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.
AdeleTheSmell's picture
AdeleTheSmell
30th Jun, 2015
5.05
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.
recipris's picture
recipris
14th Aug, 2014
I made a very similar chickpea burger patty but mine was VEGAN! Yay for us vegans. :) Here's the link if you're interested: http://www.recipris.com/2014/08/13/blue-apron/
AdeleTheSmell's picture
AdeleTheSmell
30th Jun, 2015
5.05
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*