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Recipes

Spicy Chickpea & Coriander Burgers

These spicy chickpea burgers are packed with flavour from coriander, garlic, sundried tomatoes and hummus. Smothered with a low-sugar sweet chili mayo sauce (that’s suitable for vegans, too) and crunchy shredded purple cabbage, this burger isn’t just healthy – it’s super-satisfying, too.

This recipe makes 6 burgers – the perfect meal prep for a few days’ worth of lunches or dinners. Don’t fancy them all in one week? Pop them in the freezer for up to 3 months, then when you’re ready, fully defrost them and reheat for 3 minutes in the microwave, or until piping hot all the way through.

Click to jump straight to the nutritionals.

Spicy chickpea burgers

Makes: 6 burgers

Ingredients

For the burgers:

  • 21 oz. canned chickpeas
  • 1/3 cup wholemeal flour
  • 60g fresh chopped coriander
  • 1 medium white onion
  • 4 cloves garlic
  • 2 oz. sundried tomatoes
  • 1 heaped tsp. ground cumin
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • 1 tsp. cayenne pepper
  • 2 tbsp. hummus

For the sweet chili mayonnaise:

  • 3 tbsp. mayonnaise or vegan mayonnaise
  • 3 tbsp. low-sugar sweet chili sauce

Extras:

  • 6 whole-wheat burger buns
  • 1 head shredded purple cabbage and a couples of handfuls of spinach, or any other salad you’ve got in the fridge

Method

1. Begin by draining the chickpeas. Add them to a food processor, along with the flour, coriander, onion, garlic, tomatoes, cayenne, cumin, turmeric, salt and hummus.

2. Next, blend until all of the ingredients are combined and well-processed, scraping down the sides as necessary. If you find the mixture is too crumbly, add a little more hummus and blend again.

3. Once the mixture has been well-processed, cover it with cling film and pop it into the fridge for around 30 minutes until it’s firmer.

4. Once the mixture has firmed up, use your hands to divide the mixture into six parts. Shape each into a burger patty using your hands.

5. Place a non-stick frying pan onto a medium to high heat with a little coconut oil.

6. When the pan is hot, add the burger patties. Fry each for around 3 minutes on each side, carefully flipping them using a spatula.

7. To make the sweet chili mayonnaise, simply mix the mayonnaise (or vegan mayonnaise) with the low-sugar chili sauce.

8. Once all components are ready, simply toast the inside of your burger buns and add a little chili mayonnaise, your chickpea burgers, some spinach and shredded purple cabbage, and finally a little more sweet chili mayonnaise. Perfection.


Enjoy these spicy chickpea burgers?

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NUTRITIONAL INFORMATION

PER BURGER


Spicy Chickpea & Coriander Burgers

Nutritional Facts

Amount per serving

Calories 396kcal 90 Calories from Fat
% Daily Value *
Total Fat10g15%
Total Carbohydrates29g10%
Protein10g20%

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Jennifer Blow

Jennifer Blow

Editor & Qualified Nutritionist

Jennifer Blow is our editor and UKVRN Registered Associate Nutritionist – the UK’s register of competent and qualified nutrition professionals. She has a Bachelor of Science in Nutritional Science and a Master of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research. Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living. Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here: https://uk.linkedin.com/in/jennifer-blow. In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.


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