Chickpea burgers

Bill Granger combines the best elements of a falafel wrap in healthy, flavour-packed burgers, served with or without buns
By Bill Granger
Chickpea burgers
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes plus 5-10 min standing
  • Effort: easy


  • 800 g cooked or canned chickpeas, drained
  • 3 eggs
  • 1 handfuls chopped coriander
  • 1 handfuls chopped flat-leaf parsley
  • 3 spring onions, finely chopped
  • 2 tsp finely grated lemon zest
  • 1 red chilli, finely chopped (seeds removed, if preferred)
  • 120 g wholemeal breadcrumbs
  • 3 tbsp extra virgin olive oil, plus extra for drizzling

To serve

  • labne or Greek yogurt
  • paprika or sumac, for sprinkling
  • watercress or leaves of lettuce
  • flat-leaf parsley
  • finely sliced red onions
  • sliced tomatoes
  • chilli sauce
  • 8 wholemeal burger buns, (optional)


1. Put the chickpeas, eggs, 1 teaspoon of sea salt and some freshly ground black pepper in a food processor and blitz until nearly smooth. Transfer to a large bowl and add the coriander, parsley, spring onions, lemon zest, chilli and breadcrumbs. Stir together and leave for 5-10 minutes.

2. Moisten your hands with water and shape the mixture into 8 large patties, or 16 small ones if you prefer.

3. Heat the oil in a large frying pan over a medium-high heat. Working in batches, cook the patties for 3-4 minutes on each side, or until browned.

4. Serve the patties with labne or yogurt dressed with olive oil and paprika, watercress, parsley, red onion, tomato and some chilli sauce. Alternatively, use these ingredients to fill wholemeal burger buns, spreading the cut sides with the labne or yogurt.

Image by Mikkel Vang. From Bill's Basics, £25, Quadrille

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