Vegan pea, herb and chickpea burgers

Vegan pea, herb and chickpea burgers
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min,oven time 10 min, plus chilling

Think falafel meets burger and you get these Middle Eastern-inspired vegetarian patties – made with chickpeas, fresh herbs and tahini then served in warm pittas.

Looking for more vegan burger ideas? These miso and maple aubergine burgers are another great meat-free option.

Nutrition: per serving

Calories
355kcals
Fat
18.6g (2.6g saturated)
Protein
10.8g
Carbohydrates
32.5g (3.8g sugars)
Fibre
7.2g
Salt
0.1g
Calories
355kcals
Fat
18.6g (2.6g saturated)
Protein
10.8g
Carbohydrates
32.5g (3.8g sugars)
Fibre
7.2g
Salt
0.1g

Ingredients

  • 200g frozen petits pois, defrosted
  • 400g tin chickpeas, drained
  • Bunch fresh coriander
  • Bunch fresh mint
  • 1 tbsp tahini
  • 3 tbsp extra-virgin olive oil, plus extra for frying
  • Pinch cayenne pepper
  • Juice 1 lemon
  • 40g fresh breadcrumbs
  • 50g plain flour

To serve 

  • Pittas, rocket, mayonnaise or aïoli and lemon wedges

Method

  1. Put all the ingredients except the breadcrumbs and flour into a food processor and whizz to a rough paste. Scrape into a mixing bowl, then stir in the breadcrumbs and 10g of the flour. Shape into 4 large patties and chill, covered, for 30 minutes.
  2. Heat the oven to 200°C/180°C fan/ gas 6. Put the remaining flour onto a plate and dip each patty in it to coat. Heat a large glug of oil in a frying pan. When it shimmers, add the patties. Fry for 3-4 minutes on each side until golden, then put in a roasting tin and bake for 10 minutes.
  3. Serve the burgers in warmed pittas with rocket, mayonnaise or aïoli and a squeeze of lemon.

delicious. tips

  1. Prepare the burgers up to 24 hours in advance and chill uncooked, wrapped in cling film, until ready to cook.

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