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Chickpea Burger is a popular plant-based option that combines protein-rich chickpeas with herbs, spices, and breadcrumbs to form a patty. The patties are crisp on the outside, soft inside, and mildly spiced with garlic, onion, cumin, and coriander. They are pan-fried or baked, making them healthier than deep-fried cutlets.
The burger is assembled with fresh lettuce, tomato slices, onions, and cheese if desired, all layered with mayonnaise, hummus, or yogurt-based sauces. The chickpea patty makes the burger satisfying while also being rich in fibre, protein, and complex carbs.
This burger works as a healthy snack, a light dinner, or even a party favourite. It can be customised with toppings like avocado, pickles, or caramelised onions, and served with potato wedges or salad on the side. It’s also vegan-friendly if you skip cheese and use dairy-free sauces.
Prepare patty mixture
Mash boiled chickpeas in a bowl (leave a few chunks for texture). Add onion, garlic, chilli, coriander leaves, spices, lemon juice, and breadcrumbs. Mix well to form a dough-like mixture.
Cook patties
Heat oil in a pan and shallow fry patties on medium flame for 3–4 minutes per side until golden brown. (Alternatively, bake at 200°C for 20 minutes, flipping halfway).
Assemble burger
Toast burger buns lightly. Spread mayonnaise or hummus on the base. Place lettuce, chickpea patty, tomato, onion rings, and cheese (if using). Cover with the top bun.
Serve
Serve hot with potato wedges, fries, or salad.
If the mixture feels too soft, add more breadcrumbs or oats to bind.
For extra flavour, add a spoon of tahini or peanut butter to the patty mix.
Refrigerating the patties for 20 minutes before cooking helps them hold shape.
You can meal-prep the patties and freeze them for up to a month.
Serve with spicy peri-peri mayo or mint chutney for a desi twist.
Yes, but drain and rinse well before using.
Yes, use gluten-free breadcrumbs and burger buns.
Hummus, tahini, garlic mayo, or even Indian mint chutney pair very well.
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