Dairy-Free Healthy Eating Recipes Vegan Vegetarian

Chickpea Burgers

Chickpea Burgers

The one quality that makes chickpeas so fantastically versatile is their rather marvellous texture. More uniform and slightly drier than other pulses, chickpeas possess an almost claggy characteristic perfect in hummus, as a crispy ball of falafel or even a “meaty” chickpea burger. What is more, chickpeas have a culinary coup in reserve; their flavour is a little less prevalent than that of other pulses. With chickpeas a delightful ambience of taste is assured, one that is easily peppered with high points from a wealth of suitable ingredients.

Though some guidance is offered below, you may flavour your chickpeas burgers any way you wish – the pantry is your proverbial oyster. Mint and coriander make particularly suitable herbs here; their fragrance carries through in a most satisfactory manner. However, where this recipe excels is in the addition of mango chutney. The chutney gives each burger a little sweetness and compliments the cumin perfectly.

Chickpea Burgers

When selecting your chutney go for the hottest, most fragrant you can find – whole spices such as cloves, cardamom and onion seeds are a good omen. Though, you may of course make use of my spectacular and much-frequented mango chutney recipe – your chickpea burgers will be full of grace and thanks… as will your taste buds!

Chickpea Burgers

Makes 6-8


• 2 x 400g tins of chickpeas, or soaked equivalent

• 2 tbsp mango chutney

• 2 cloves of garlic, mashed

• 3 tbsp mint, coriander or similar, chopped

• 1 tbsp ground whole cumin seeds

• A twist of lemon juice

• A drizzle of olive oil

• Enough plain or gram flour to bring the mixture together, around 3 tbsp

• Salt and pepper


1. Mash your chickpeas in a large bowl with a fork. Once they resemble a lumpy paste stir in the chutney, garlic, herbs, spices, lemon and oil. Incorporate the flour and season generously.

Chickpea Burgers

2. Form the mixture into burgers – making between 6 and 8 – and coat in flour before refrigerating for 30-40 minutes.

Chickpea Burgers

3. Once chilled, shallow fry the chickpea burgers until golden brown on each side and serve with red cabbage slaw and a pita.

Chickpea Burgers

Cost: Chickpeas, like most pulses, are exceptionally cheap, particularly when soaked from dry. As such, even with the addition of mango chutney, these burgers should set you back no more than £1.10!


52 replies on “Chickpea Burgers”

These look great. How would you say they differ from falafel, though? The basic recipe looks pretty similar. It doesn’t matter anyway…anything with chickpeas is fine by me!

Hi there – these were excellent – saw your blog post last night and made these burgers for our tea! So easy and incredibly delicious (healthy too!) We didn’t have enough chickpeas so subbed one of the tins for black eyed beans and it worked really well. Served them with a green salad. Made enough for tonight too, which we’re having with ratatouille. So all in all, thank you!

[…] ♔ I absolutely love a good veggie burger, like love love (surprisingly the best fast food type veggie burger I ever had was at a chicken restaurant (nandos), very odd haha). This one (again paired with red cabbage, I can see a theme emerging) looks simply delightful and very (literally) mouthwatering! Chickpea Burgers with Mango Chutney […]

I love your blog! The recipes and photography are amazing and I wish you the best of luck in becoming a journalist. Your recipes pose a challenge for me since I’m in the USA and we measure in “cups” instead of “grams”, but I found a handy online calculator that should help convert. Thanks!

[…] One of the lasting horrors of my youth is white cabbage drenched in poor quality mayonnaise. In other words, good ol’ fashioned coleslaw is to me the stuff of nightmares. I don’t know what it is about mayonnaise, but it brings out the ill-making sulphurous nature of cabbage and tends to spoil it, particularly after a short amount of time has elapsed. This Spiced Red Cabbage Slaw recipe is different; it’s crunchy, flavoursome and light – the perfect vegan accompaniment to delights like falafel, or chickpea burgers. […]

These were amazing. I added slivers of slowly fried, caramelised onions. Next time I will add a lot more coriander and maybe even some crispy bacon. I’ve got huge arm muscles after mashing the chickpeas (phew!) and grinding the cumin seeds – who needs weights and gym equipment when you’re cooking frugally?

Everything about the burgers was appealing – the texture, the colour, the taste, the simplicity of the recipe and of course the cost. Five stars, highly recommended. Thank you.

Great recipe! The mango chutney makes all the difference. When I made mine I also added some frozen peas to the mix which helps lift the flavour for me. I do, however, make mine in the food processor because I’m lazy.

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