Chickpea & Coriander Burgers

These vegetarian burgers not only contain 2 of your 5 a day, but also pack a real summer flavour.


  • 400g canned chickpeas, drained
  • 1 lemon, zested and juiced
  • 1 tsp ground cumin
  • Small bunch of coriander, chopped
  • 1 egg
  • 100g fresh breadcrumbs
  • 1 red onion – 1/2 chopped, 1/2 sliced
  • 1 tbsp olive oil
  • 4 buns
  • Tomato and cucumber slices to serve


  1. Blitz the chickpeas, lemon zest, lemon juice, cumin, half the coriander and the egg in a food processor with some seasoning. Turn out into a bowl and mix with two thirds of the breadcrumbs and the diced onions.
  2. Tip the mixture out onto a surface, then divide into four equal parts. Shape these into burgers, then coat with the remaining breadcrumbs and refrigerate for at least 10 minutes.
  3. Heat the oil in a frying pan and fry the burgers for around 4 minutes on each side, ensuring that they don’t burn.
  4. Serve in the buns with the tomato and cucumber slices, then top with the remaining coriander and your choice of sauce.

Lead image: SherSor via Getty images.