Chickpea Burgers
Serves: 8
  • 2 x 400 gram tins chickpeas, rinsed and drained
  • 1 egg, beaten
  • 1 tablespoon ground cumin
  • ½ red capsicum, seeded and diced
  • ½ bunch fresh coriander, leaves and stems, finely chopped
  • 1 handful mint leaves, chopped
  • 4 spring onions, white part only, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon harissa
  • zest of 1 lemon
  • 2 tablespoons rice flour
  • extra flour for dusting burgers
  • 1 teaspoon salt
  • olive oil
Yoghurt Sauce:
  • 1 cup plain yoghurt
  • 1 Lebanese cucumber, deseeded and finely chopped
  • 1 tablespoon lemon juice
  • 1 small garlic clove, crushed
  • pinch of salt
  • 1 tablespoon chopped mint leaves
  • To Serve:
  • rocket leaves
  • bread rolls
  • lemon wedges
  1. Using a food processor (using the pulse button) or potato masher, smash the chickpeas so that some are coarse and others more pureed.
  2. In a large bowl, add the smashed chickpeas, egg, cumin,capsicum, coriander, mint, harissa, garlic,spring onions, rice flour, lemon zest and salt. Mix together so all the ingredients are combined.
  3. Roll the mixture into evenly sized balls. Flatten them into patties. Place a handful of flour on a large plate and light coat each burger with flour. Tap off excess.
  4. Heat olive oil in large non-stick frying pan. Carefully add the burgers and cook until golden brown. Gently turn over and cook the other side until golden brown. Place on a plate in a warm place while you cook the rest of the burgers.
  5. To make the yoghurt sauce, combine all ingredients in a small bowl and stir to combine.
  6. To serve, toast the bread roll, add a cooked burger, top with yoghurt sauce and a handful of rocket leaves. Serves with a wedge of lemon.
Recipe by Villiers Brown at