Dinner

Chickpea & Coriander Burgers Recipe

ByCleo Brixton November 10, 2025November 10, 2025

Introduction

These chickpea and coriander burgers are a delicious, plant-based option perfect for a quick and satisfying meal. Packed with fresh flavors like lemon and cumin, they make a great alternative to traditional meat burgers.

The image shows three layered veggie burgers on white buns with oats sprinkled on top, placed on a white marbled surface. Each burger has a thick, golden-yellow veggie patty with visible herbs and bits of vegetables, sitting on a red tomato slice on the bottom bun. The patties are topped with bright green cilantro leaves and thin pale purple onion rings. The top bun is slightly angled, showing the layers inside clearly. In the front, there are extra onion rings and fresh cilantro scattered around, with a white bowl of dark red sauce and a spoon nearby. The overall look is fresh and colorful with a soft focus background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can chickpeas, drained
Zest of 1 lemon, plus juice of ½ lemon
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
Chilli sauce, to serve

Instructions

Step 1: In a food processor, blend the chickpeas, lemon zest, lemon juice, ground cumin, half of the chopped coriander, egg, and some seasoning until smooth.
Step 2: Transfer the mixture to a bowl and stir in 80g of the breadcrumbs along with the diced half of the red onion.
Step 3: Shape the mixture into 4 equal burgers, then press the remaining breadcrumbs onto both sides of each burger. Chill them for at least 10 minutes to firm up.
Step 4: Heat the olive oil in a frying pan over medium heat until hot. Cook the burgers for 4 minutes on each side, ensuring the heat stays medium to prevent burning.
Step 5: To serve, slice the buns and layer each with a tomato slice, a cooked burger, a few slices of red onion, cucumber slices, a dollop of chilli sauce, and the remaining coriander.

Tips & Variations

Use gluten-free breadcrumbs to make this recipe gluten-free.
Add chopped garlic or a pinch of smoked paprika for extra flavor.
For a vegan version, replace the egg with a flax egg or mashed avocado.
Serve with a side salad or sweet potato fries for a complete meal.

Storage

Store cooked burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Uncooked patties can be chilled for up to 24 hours before frying but are best cooked fresh.

How to Serve

The image shows three layered veggie burgers on white buns with sesame seeds on a white marbled surface. Each burger has one round, golden-brown veggie patty with a slightly crumbly texture, topped with fresh green cilantro leaves and thin rings of purple onion. One burger in the front has a layer of bright red sauce dripping slightly on the patty and sits on a thick slice of red tomato. Two bowls with red sauce and a spoon, slices of purple onion, and fresh green cilantro are scattered around the burgers. A woman's hand holds one burger in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these chickpea burgers?

Yes, you can freeze uncooked patties by placing them on a baking sheet to freeze individually, then transferring them to a freezer bag. Thaw overnight in the fridge before cooking.