Chickpea & coriander burgers

Chickpea & coriander burgers

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(87 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
  • Healthy
  • Vegetarian

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, questions and tips

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Mary Miller's picture
Mary Miller
14th Aug, 2018
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.
27th Jun, 2018
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.
24th May, 2018
Really nice, works with whatever spices you have!
Sarah Gardiner's picture
Sarah Gardiner
12th May, 2018
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.
28th Sep, 2017
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.
10th Jul, 2017
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
1st Jun, 2017
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!
26th Apr, 2017
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
jenclews's picture
10th Jan, 2017
I read a lot of the comments before I made these, so adapted the recipe a bit. I cooked the onion in a tiny bit of oil, and added a grated carrot and a chopped fat green chilli. I also swapped 50g of the breadcrumbs for chopped raw nuts for added texture. I also chilled them for a couple of hours before cooking. They were very tasty, much nicer than commercial ones and didn't fall apart when they were cooking. Will make again with more chilli!
23rd Nov, 2016
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.


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
27th Sep, 2014
Does it matter what type of bread you use? I need to know for next Thursday. Thanks
goodfoodteam's picture
15th Oct, 2014
Hi there thanks for your question. You can use any bread, normal sliced white works well. 
12th Jul, 2014
Can I use just normal breadcrumbs from a box and not fresh ones?
AdeleTheSmell's picture
30th Jun, 2015
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
30th Jun, 2015
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
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:
AdeleTheSmell's picture
30th Jun, 2015
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*