User Review
3.38 (13 votes)

Chickpea and coriander burgers

Serves 6

Prep Time 15 min + chilling

Cooking Time 15 min


  • 2 x 400g tins chickpeas in water, drained
  • Cooking oil spray
  • 1 onion, finely chopped
  • 2tbsp medium curry paste
  • 250g sweet potatoes, peeled, grated
  • 100g porridge oats
  • 2tbsp chopped fresh coriander
  • 1 egg, lightly beaten
  • Flour, to dust
  • 2tsp olive oil
  • 4 medium wholemeal rolls, halved horizontally
  • 150g reduced-fat hummus
  • 4 x 25g reduced-fat vegetarian cheese slices
  • 1 little gem lettuce
  • 2 cooked beetroot, sliced


  1. Whiz the chickpeas in a food processor until they resemble breadcrumbs.
  2. Spray a large non-stick frying pan with oil and set over a medium heat. Cook the onion for 5 min, then add the curry paste and cook, stirring, for 1 min or until fragrant. Add the sweet potatoes and cook for 3 min.
  3. Add the mixture to the chickpeas in the food processor, then add 75g of the oats, the coriander and the egg. Pulse to combine.
  4. Dust your hands with flour, then shape the mixture into 6 flat burgers. Put the remaining oats in a dish, then add the burgers and turn to lightly coat. Chill in the fridge for 30 min to firm up.
  5. Heat the olive oil in a large non-stick frying pan over a medium-high heat, then add the burgers and cook for 3–4 min on each side until golden and cooked through. Remove from the pan and drain on kitchen paper.
  6. Fill each roll with hummus, a burger, a cheese slice, lettuce leaves and beetroot slices, and a dollop of hummus.

Nutrition per serving

Read more on how we calculate nutrition.
518 27g 17.2g 4.7g 13.7g 9.8g 1.9g 425mg 65.3g 5.4mg

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