Chickpea & coriander burgers
Chef DefneKitchen Studio chef · October 17, 2026Veggie burgers built on blended chickpeas, lemon and cumin, pan-fried until crisp and tucked into wholemeal buns with fresh salad.
Calories are an AI estimate, for information only.
Ingredients · 10
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- ChickpeasDrained400 g
- LemonZested and juiced1
- Ground cumin1 tsp
- CorianderChopped1 bunch
- Egg1
- Fresh breadcrumbs100 g
- Red onionHalf diced, half sliced1
- Olive oil1 tbsp
- Small wholemeal buns4
- Tomato, cucumber and chilli sauceSliced, to serve1
Method · 4 steps
- 1
Blitz the chickpeas in a food processor with the lemon zest and juice, cumin, half of the coriander, the egg and a little seasoning.
- 2
Scrape the mixture into a bowl and mix in the diced onion and 80 g of the breadcrumbs. Shape into 4 patties, press the leftover breadcrumbs onto both sides, then refrigerate for a minimum of 10 mins.
- 3
Pour the oil into a frying pan and get it hot. Cook the patties for 4 mins on each side, turning the heat down to medium so they don't scorch.
- 4
Split the buns and fill each one with sliced tomato, a patty, red onion slices, cucumber, a spoonful of chilli sauce and the rest of the coriander.
