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Chickpea & coriander burgers

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

  • Prep: 15 mins
    Cook: 10 mins
    Plus chilling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 344
  • Carbohydrates 56
  • Saturated Fat 1
  • Sugar 6
  • Protein 15
  • Fat 8
  • Fibre 6
  • Salt 1.3

Nutrition per serving

  • Calories 344
  • Carbohydrates 56
  • Saturated Fat 1
  • Sugar 6
  • Protein 15
  • Fat 8
  • Fibre 6
  • Salt 1.3

Ingredients

  • 400g can chickpeas, drained
  • zest 1 lemon, plus juice ½
  • 1 tsp ground cumin
  • small bunch coriander, chopped
  • 1 egg
  • 100g fresh breadcrumbs
  • 1 medium red onion, ½ diced, ½ sliced
  • 1 tbsp olive oil
  • 4 small wholemeal buns
  • 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve

Method

  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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