The best chickpea burger
What you’ll need
100g chickpeas (about ½ cup), drained- 85g sweetcorn (about ½ cup)
- Small handful fresh coriander, chopped (stalks and leaves separated)
- ½ tsp ground paprika
- ½ tsp ground cumin
- Zest of ½ lemon
- 1 tbsp plain flour (plus extra for dusting)
- 1 tsp rapeseed oil
- 1 small tomato, sliced
- A few iceberg lettuce leaves
- 1 burger bun
- Optional: ketchup or sauce of choice
Preperation & method
- Weigh and set out your ingredients.
- Wash and pick the coriander.
- Wash and slice the tomato.
- Wash and shred the lettuce.
- Drain chickpeas and sweetcorn.
- Add chickpeas, sweetcorn, and coriander stalks (plus half the leaves) to a food processor. Pulse until roughly combined.
- Add paprika, cumin, flour, and lemon zest. Pulse again until the mixture holds together but still has texture.
- Lightly flour your hands and shape into 1–2 burger patties. Chill for 20–30 minutes to firm up.
- Heat the oil in a frying pan over medium heat. Cook the patties for 3–4 minutes on each side until golden and heated through.
- Add sauce to the bun, then layer with tomato, lettuce, and the cooked patty. Finish with the remaining coriander leaves.
- Close the bun and serve.
Chef’s tips
- Kids love helping to mash and shape the chickpea patty.
- Get creative with veggie toppings and sauces.
- Make a double batch of patties and freeze them for a quick midweek meal.
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The best chickpea burger