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+ servings
stack of vegan chickpea burgers.

Vegan Chickpea Burgers

Amanda
Spiced chickpea burgers flavoured with coriander and cumin and served with a vibrant coriander pesto sauce.
5 from 24 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 398 kcal

Equipment

  • food processor or potato masher
  • sharp knife
  • chopping board
  • blender for the pesto
  • kitchen paper
  • medium scoop – optional
  • Baking parchment

Ingredients
 
 

  • 400 g tin chickpeas rinsed and drained
  • 1 clove garlic crushed
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 1 shallot finely chopped
  • 2 tablespoon flour
  • 1 tablespoon olive oil
  • 1 tablespoon fresh chopped coriander
  • ½ teaspoon salt
  • vegetable oil for frying

For the pesto

  • 20 g fresh coriander rough chopped
  • 1 tablespoon lemon juice
  • 75 ml olive oil
  • 40 g pinenuts
  • 35 g vegan Parmesan
  • ½ teaspoon salt

Instructions
 

  • Make the pesto by putting all of the ingredients into a liquidiser and blend until smooth.
  • Pat the chickpeas dry on kitchen paper then add to a food processor with the rest of the ingredients, (except frying oil).
  • Pulse until the mixture is well combined. 
  • Divide the mixture between 8 or 4 and form into burgers with damp hands.
  • Chill in the fridge on baking parchment for 30 minutes.
  • Heat the oil in a frying pan and cook over a medium heat for 2-3 minutes each side. 
  • Serve with the pesto.

Nutrition

Serving: 0gCalories: 398kcalCarbohydrates: 23gProtein: 8gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gSodium: 958mgPotassium: 316mgFiber: 6gSugar: 1gVitamin A: 456IUVitamin C: 4mgCalcium: 75mgIron: 4mg
Keyword chickpea, chickpea burgers, falafel
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