Chickpea & nut burgers with sweet potato chips

Chickpea & nut burgers with sweet potato chips

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 25 mins


Serves 2

These veggie burgers taste delicious hot or cold. Roll into small balls, making them into falafel if you prefer

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal523
  • fat19g
  • saturates2g
  • carbs63g
  • sugars20g
  • fibre14g
  • protein19g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 small red onion, roughly chopped
  • 1 large garlic clove, peeled and halved
  • 25g mixed nuts, such as brazils, almonds, hazelnuts, walnuts and pecans
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g can chickpeas, drained and rinsed
  • 25g plain wholemeal flour
  • 1 small pack coriander
  • 1 lemon, ½ juiced plus ½ cut into wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the chips

  • 300g sweet potatoes, peeled and cut into long wedges
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the salad

  • 50g bag mixed spinach, watercress and rocket salad
  • 2 ripe tomatoes, cut into wedges
  • ⅓ cucumber, sliced
  • 2 spring onions, trimmed and finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

For the minted yogurt sauce

  • 50g full-fat natural bio-yogurt
  • 2 tbsp finely chopped mint



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.

  2. Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.

  3. Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.

  4. While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn’t be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.

  5. Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don’t burn.

  6. Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Helena McGinty's picture
Helena McGinty
20th Jun, 2018
Goodness. Nice sounding recipe but so wordy. I suppose some people will need to know how to prepare a salad but really! I cut it down to 1 page of A4 for my recipe file. eg. for yogurt dip just add the words 'and mix' to the 2 ingredients. I will be making a lot more than this recipe and freezing as I have a huge pan of chickpeas on the boil just now. Also as I live in Spain I will be using olive oil rather than rapeseed. I suspect the taste is stronger but then I love it. As electricity is expensive here I think I will just sauté the sweet potatoes rather than light the oven. Quicker and cheaper. Also I never ever buy bagged salad on principle. Just a way for supermarkets to make a lot more money out the the same amount of food. (Supermarket income from salad greens up but amount of salad sold the same!). I have also read that usually half is thrown away - food waste. You can always use left over greens in stir fry. But again,living in S Spain we have loads of different fresh greens in the shops. Thank you for the ideas
20th Jan, 2018
Made this for my family last week as we had a cupboard full of chickpeas so I wanted something to use them up. Two of the family (myself and my 14 year old daughter) are vegetarian but the rest of them (husband, 17 year old and 12 year old daughters) are not. Myself and my 12 year old made them using my food processor which was really easy - just threw everything in and pulsed it till it was the consistency we wanted, then shaped and fried them. My 17 year old took one bite and said 'Oh my goodness, what is this - it's amazing' and there were clean plates all around so I think we can say it was a hit! My mixture came out a little wet - but that could have been from processing it a little too much - just added a little more flour to get the consistency right. I also substituted gram flour as my 17 year old is coeliac - worked perfectly. This recipe will definitely be going into the rotation for weekday dinners
23rd Feb, 2016
Make just the burgers of this recipe to provide a component of a meal that was suitable for a vegetarian who wasn't having steak. It went down a treat. Had one myself and I'd compare it to falafel. The nuts give it a nice depth of flavour and the chickpea adds that and texture, while the coriander/onion/garlic/spices makes it very tasty. If you like more bite, a red chilli or two would definitely work as an addition.
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.
Want to receive regular food and recipe web notifications from us?