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ChickPea and Burger Recipe

Chickpea & Veggie Burgers

So, many of you have asked me to share this recipe with you. First off, I’d like to clarify that I’m not a chef by any stretch of the imagination, but I do love cooking and experimenting in the kitchen. I love trying new things and creating healthy meals (and not so healthy ones!) for the family. I decided to try these as I have about a million tins of chickpeas in that I need to use, and my fridge is full of vegetables as being the cliche that I am, I’m attempting to start the New Year off being healthy. So here it is. Please excuse the pix as I don’t have proper lights just yet, and I wasn’t expecting to be posting this recipe, so didn’t make any effort when snapping it. I’m not a food stylist but it definitely tasted better than the pix look! My husband, who last week says he feels cheated if he has to eat a dinner without meat, adored these. You’ll need a food processor to make these, unless you’re really good at chopping and blending by hand!

ChickPea and Burger Recipe


1 400g can of chickpeas, drained

1 handful of kale

3 florets of cauliflower

1 medium carrot

1 medium onion

4 cloves garlic

1 stick celery (optional)

1/2 red chilli

1 inch piece of fresh ginger

Juice of 1/4 lemon

2 tsp ground cumin

1 tsp turmeric

2 tsp garam masala

Salt & pepper

Bunch fresh coriander

table spoon of coconut oil for frying

gram flour for coating

3 tbsp tomato puree

Olive oil for frying

1/2 a ripe avocado

1 tbsp mayonnaise

Burger buns – I use the Pat the Baker Slimbos as they’re nice and thin and only 89 calories. Use gluten free bread to make the dish gluten free.

Fresh tomato, sliced

Mixed salad leaves – I used baby leaf salad



Blitz the onion, garlic, chilli and ginger in a food processor.


Heat the coconut oil in a large pan or wok and fry the garlic, onion, chilli and ginger mix for a minute or so, stirring all the time and taking care that the garlic doesn’t burn. Add the cumin and turmeric and mix well.


Blitz the kale, carrot and cauliflower in the food processor too – you don’t need to wash it or anything, as everything is going to be cooked together anyway. I left a few lumps for texture but it was pretty finely blitzed. Add the veg to the pan along with the garlic onions etc and stir for a few minutes.


Remove the veg mixture from the pan and place in a large bowl.


Blitz the chickpeas and the fresh coriander together and add to the bowl along with the vegetables. Mix well.


Chop the celery into very small pieces (roughly half the size of a chickpea) and gently fry to soften a bit but still keeping a bit of a bite. This adds lovely texture to the burger, but keep the celery out if you’re not a fan. I know plenty of people don’t like it at all. Add this to the bowl with the mix through.


Squeeze in the lemon juice, tomato puree, garam masala and season with salt and pepper. Make sure everything is mixed well and taste – you could add more salt, pepper, lemon or tomato puree, depending on your tastes.


Put two plates on your work surface and put a handful of gram flour on one of them. The other is to place the burgers when they’re formed.


Divide the mixture into the number of burgers you need. I made four large ones with this quantity but you can make whatever size you prefer, depending on your appetite.


Using clean hands, form the burger and coat in gram flour. Squeeze any air out to ensure they don’t fall apart on the pan. If you find that they’re too wet, depending on how much lemon or tomato puree you added, you could use extra gram flour. Place each one on the clean plate.


If you’re using the same pan you used before, give it a quick wash and dry and add some olive oil for frying. Make sure the pan is hot before placing the burgers on it, otherwise they’ll just soak up the oil – you want them to be crisp on the outside.


Fry on each side originally for 2-3 minutes, keeping an eye that they don’t burn. I had mine in a non-stick pan and turned them down to a medium heat. I turned them a few times during cooking. I cooked mine for about 10 minutes in total, turning regularly and ensuring they were hot right through. But it will depend on the size of the burgers you make so use your own judgement.


Meanwhile, make your avocado mayonnaise by using half a fully ripe avocado and mixing with 1 tbsp mayonnaise, salt and pepper. I used a fork and made sure it was nice and smooth and creamy. You could blitz in a food processor if you prefer.


Lightly toast the bun and spread a bit of avocado mayo on the bottom. Add some red onion and top with your burger. Place slices of tomato on top of your burger, then add another dollop of avocado mayo to the top bun, along with your leaves. I served mine with chips from the air fryer and thoroughly enjoyed.

    • Ciara
    • 20th January 2018

    We made these today and they are amazing! Just wondering if they freeze well?

    • ciara
    • 20th January 2018

    We made these today for brunch and they were delicious! Are they suitable for freezing?

      • Aine - BiaMaith Editor
      • 20th January 2018

      Hi Ciara, I’m not actually sure! I’m going to make a batch during the week and I will freeze one and report back ? Aine

    • ciara
    • 21st January 2018

    Thanks Aine ?

    • Paul
    • 28th April 2018

    Giving these a go today for Mrs K , they look tasty Aine.

      • Aine - BiaMaith Editor
      • 2nd May 2018

      Hope she enjoyed them, Paul! And I hope you did too 🙂

  1. Reply

    Thanks for the amazing recipe, Aine!! Is it possible to make them also using an air fryer? Since I bought mine I fry everything in it, but I`m not sure for this one.

      • Aine - BiaMaith Editor
      • 6th June 2018

      Hmmm..never thought of putting them in the air fryer, Laura. It might lack that proper seal if you do them in it though I can’t be sure. I might try it one day soon and I’ll report back. Let me know if you try it!

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