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Chickpea & coriander burgers

Chickpea & coriander burgers

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(70 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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2nd Feb, 2015
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!
25th Sep, 2014
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
16th Sep, 2014
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
7th Sep, 2014
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.
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:
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:
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:
20th Jul, 2014
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!
21st Jun, 2014
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.
17th Apr, 2014
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!


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