In association with
Chickpea & coriander burgers

Chickpea & coriander burgers

  • 1
  • 2
  • 3
  • 4
  • 5
(74 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
13th Mar, 2014
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.
28th Jan, 2014
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.
4th Nov, 2013
Just made these for a vegetarian friend. Very easy to make, tasted wonderful. Even to non veggies!
2nd Nov, 2013
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!
18th Oct, 2013
Really yummy burgers and super easy and quick to make. I didn't have a food processor or hand blender, but managed just fine with a potato masher and muscle. We had two burgers each (but no bread!), served with salad, which seemed like a good amount. Will definitely make again as so cheap too!
24th Jul, 2013
A great veggie burger that reminded me the flavours of India. The earthy notes of the herbs/spices worked well with the lemon and it complemented the chickpeas. Would make it spicier next time.
Mary Miller's picture
Mary Miller
19th Jul, 2013
This is a great recipe healthy and so easy to make I had it tonight for a second time and loved it, On the side I served individual ramekin's with "lite mayonnaise" with a squeeze of lemon juice!!!! Nice and light on a hot summers evening,
5th Jun, 2013
Made as per recipe and they were delicious, enjoyed even by my 18 mth old. Served with greek salad, very yummy.
laurabat's picture
9th Apr, 2013
Made this last night! I just left out the cumin and added chillies but kept everything else the same. It was delicious!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.