Chickpea & coriander burgers

Chickpea & coriander burgers

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(65 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, questions and tips

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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!
29th Mar, 2013
Delicous! Even my meat eating teenage boys were pleasantly surprised.
18th Mar, 2013
These were delicious!! Made them with a hand blender, as didn't have a food processor, and they turned out great! Were quite liquid-y when first made, but firmed up nicely in the fridge. Nice with fried onion :)
18th Mar, 2013
These were delicious!! Made them with a hand blender, as didn't have a food processor, and they turned out great! Were quite liquid-y when first made, but firmed up nicely in the fridge. Nice with fried onion :)
cmangan's picture
11th Feb, 2013
I added two cloves of garlic, some chilli flakes and quite a lot of cracked black pepper as I like food well seasoned. I served this with sweet chilli sauce as suggested but also made up a mint yoghurt sauce, simply by mixing 4 tsp of plain natural yogurt with one tsp of mint sauce, a drop of lemon juice and salt and pepper. This really balanced the chilli and red onion and was cool and refreshing. Fantastic!


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