Chickpea and coriander burgers

There is nothing quite like a summer time BBQ, the sun is shining and the drinks are flowing with good company enjoying great food. Having said that, ever since I stopped eating meat I have been quite wary of BBQ’s. I am not a fan of Quorn or frozen vegetarian burgers, but unfortunately they tend to be on the menu for non-meat eaters.

This recipe was a result of my trepidation of attending a planned family BBQ. I raided my spice cupboard and searched through the fridge for the right ingredients. It is a simple recipe that is easy to prepare with a blender, whilst also being super tasty and filling. In my little studio in Nice, I do not have the facilities to cook on a BBQ, fortunately the burgers cook just as well on a griddle pan or frying pan.

Makes 4-5 burgers

  • 400g tinned chickpeas
  • 2 spring onions
  • 1 green chilli
  • Juice of 1 lime
  • 10g fresh coriander
  • 1/2 tbs olive oil
  • 2 tsp chickpea flour
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • Salt
  • Pepper

Roughly chop the spring onion and chilli. Place into a blender with the juice of 1 lime. Blend until the vegetables have become a fine paste. Add the chickpeas and fresh coriander, continue to blend until the mixture is holding together. You want it to have some texture and not to be completely smooth.

Remove the mixture from the blender and place into a large bowl. Mix in the cumin seeds, coriander power and olive oil. Season with salt and pepper. Add the chickpea flour to create the desired consistency. The burgers should be able to hold together and form the desired shape.

Lightly oil a BBQ, griddle pan or frying pan with olive oil. Cook the burgers on a medium to low heat, turning often. They will only take 10-15 minutes to cook.

Serve with hummus and salad.

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