Chickpea Burger Recipe

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  • Vegetarian




20 min


6 min

Nutrition per portion

Calories 145 kCal 7%
Fat 11g 16%
  -  Saturates 1.5g 8%


  • 1 x 410g tin chickpeas, drained and rinsed
  • 3tbsp olive oil
  • zest 1 lemon, plus juice ½ lemon
  • 1 garlic clove, crushed
  • 1tsp ground cumin
  • ½tbsp tahini paste
  • 2tbsp chopped chives
  • 1tsp fresh red chilli, finely chopped
  • 1 small free-range egg, beaten
  • 1tbsp sesame seeds
  • large handful coriander leaves, roughly chopped
  • 20g (¾oz) breadcrumbs
  • flour, to coat
  • olive oil, for frying
  • slices fried halloumi, flatbreads and crunchy salad, to serve


  • Combine everything from the chickpeas to the breadcrumbs in a bowl and season well. Place half the mixture in a food processor and pulse until you have a smooth-ish purée. Add the rest of the mixture and pulse a little more. The texture should be rough and fairly lumpy, with a few chickpeas still whole.

  • Flour your hands well. Divide the mixture into Ping-Pong-sized balls, coat lightly in flour and press down slightly to flatten the top and bottom. Chill in the fridge for 1 hour to firm up, or cover with clingfilm and leave in the fridge overnight. These mini burgers will also freeze for up to 1 month.

  • When you’re ready to cook, heat a frying pan and add a drizzle of oil. Fry the mini burgers for 2 to 3 minutes on each side, turning once, until they’re dark golden and crisp on the outside. Serve immediately with halloumi, flatbreads and salad.

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