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Chickpea Burgers

Chickpea burgers in pita pockets
Nathan Congleton / TODAY

Chef notes

Veggie burgers get such a bad rap because, let’s face it, they are pretty underwhelming most of the time. I love a burger as much as the next guy but every now and again I like to mix things up and these healthy chickpea burgers are my go-to recipe when it comes to meat-free burgers.


  • 15½ ounces canned chickpeas, drained and rinsed
  • 1 cup (60g) breadcrumbs
  • 2 tablespoon tahini paste or smooth peanut butter
  • 1 large free-range egg
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 6 scallions or spring onions, chopped
  • 2 tablespoons grapeseed oil
  • 1/2 cup (150g) natural yogurt
  • 1 teaspoon garam masala
  • Sea salt and ground black pepper
  • 4 wholegrain pita breads
  • 4 leaves lettuce
  • Grated carrots



Place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin. Blitz until smooth. Remove the blade and stir through the remaining chickpeas and the scallions. Season with sea salt and ground black pepper.


Form the mixture into four 4-inch burgers by hand or using a burger press. Place on a plate and cover, leaving to sit in the fridge for at least 2 hours to firm up.


In a large frying pan, heat the oil over medium-high heat. Fry the burgers in the pan for 5 to 6 minutes on each side, until they have a nice golden color.


In a small bowl, mix the yogurt with the garam masala. Toast and split the wholegrain pitas.


Serve the warm burgers in the pitta breads with the spiced yogurt, lettuce leaves and grated carrots.