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Speedy Chickpea Burgers Recipe




  • 1 x 400g can of chickpeas, drained and rinsed, refrigerated until chilled
  • 2tsp ground cumin
  • 1tsp smoked paprika
  • 1tsp rose harissa paste
  • generous handful of flat-leaf parsley, including stalks
  • generous handful of coriander, including stalks
  • 1 thick slice of day-old white bread, grated into fine breadcrumbs
  • 1tbsp sunflower seeds
  • 4tbsp sunflower oil
  • 2 white seeded bread buns, toasted
  • 2 heaped tsp vegan mayo
  • 2 handfuls of wild rocket leaves
  • 8 thin red onion rings
  • generous pinch of salt


Add the chickpeas, cumin, paprika, harissa, parsley and coriander to a high-powered blender or food processor and blitz until semi-smooth.

Carefully remove the mixture from the blender and shape into two flat burgers.

Mix together the breadcrumbs and sunflower seeds on a plate, then press the burgers into the mix, coating on all sides.

Heat the oil in a frying pan over a medium-high heat until hot.

Carefully place the burgers in the pan and cook for 4-5 minutes on each side until golden.

Arrange the toasted bread buns on plates. Place the cooked chickpea burgers into the buns, then top with vegan mayo and load over the rocket and red onion.

Recipe courtesy of Easy Vegan Bible by Katy Beskow (Quadrille) Photography Luke Albert


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