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Moroccan Chickpea Burgers

Veggies and meat-eaters alike will love these!

20 6
Moroccan Chickpea Burgers | DonalSkehan.com, Veggies and meat-eaters alike will love these!

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Moroccan Chickpea Burgers

Veggies and meat-eaters alike will love these!

Friday, June 26, 2015

1 x 400g tin of chickpeas, drained and rinsed

60g breadcrumbs

2 tbsp tahini paste or smooth peanut butter

1 large free-range egg

1 tsp ground coriander

1 tsp ground cumin

6 spring onions, chopped

2 tbsp rapeseed oil

150g natural yoghurt

1 tsp garam masala

Sea salt and ground black pepper

Wholegrain pitta breads, salad leaves and grated carrot, to serve

Food processor

Frying pan

20 mins + setting time
Serves 6

Veggie burgers get such a bad rap because 9 times out of 10, they are pretty underwhelming. I love a burger as much as the next guy but every now and again I like to mix things up and these healthy chickpea burgers are my go to recipe when it comes to meat-free burgers.

Place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper. Form the mixture into four 10cm (4in) burgers by hand or using a burger press. Place on a plate and cover, leaving to sit in the fridge for at least 2 hours to firm up.
Place a large frying pan over a medium–high heat and add the oil. Fry the burgers in the pan for 5–6 minutes on each side, until they have a nice golden colour.
In a small bowl, mix the yoghurt with the garam masala. Toast and split some wholegrain pitta breads. Serve the warm burgers in the pitta breads with the spiced yoghurt, salad leaves and grated carrot.
20 mins + setting time
Serves 6

Ingredients

1 x 400g tin of chickpeas, drained and rinsed

60g breadcrumbs

2 tbsp tahini paste or smooth peanut butter

1 large free-range egg

1 tsp ground coriander

1 tsp ground cumin

6 spring onions, chopped

2 tbsp rapeseed oil

150g natural yoghurt

1 tsp garam masala

Sea salt and ground black pepper

Wholegrain pitta breads, salad leaves and grated carrot, to serve

You'll Need

Food processor

Frying pan

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  • Zara

    Great recipe Donal – Im vegan so can I substitute the egg with something else?

    • You can leave it out. They might be a little crumbly but will still be very tasty! :)

    • Sarah Beth Fredericks

      Hey Zara! I used a flax-seed “egg” and mine stayed together quite well!

  • Dee Morrissey

    Would it be ok without the bread crumbs? Trying hard to be bread free household-any substitute??

    • Yes you can go ahead without the breadcrumbs. They might be a little crumbly but will still be very tasty. :)

      • Dee Morrissey

        I blitzed some porridge oats in food processor to make oat flour and used that instead. They worked out really well-will definitely do them again!!

  • Tried these Donal and they are delicious :) Your scotch eggs recipe is on the cards for this weekend!

  • Sarah Carroll

    Can you freeze these?

  • Niamh

    Hi Donal, these look great. I was thinking of doing these for a dinner party i am having. Could i cook them in the oven ( i do this with lamb burgers) I dont want to be over the frying pan when i have guests! Thank you in advance for any advice you can offer!

  • Maymona

    Excuse my ignorance, but 1 x 400 grams is 400 grams or 1400 grams of chickpeas?

    • You just need one tin of chickpeas (400g approx). Hope you like them!

  • Steve Townsend

    I loved this recipe. I was pleasantly full with 2 burgers and salad. I took the other two to work the next day and heated them up. Lots of “That smells nice!” comments, but I did not let on it was chickpeas. Definitely going on my weekly menu list.