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Vegan pea, herb and chickpea burgers

Published: 15 Sep 16
Updated: 18 Mar 24

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.

Easy
August 2016

Test kitchen approved

Serves 4
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

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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

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Method

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.
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.
Serve the burgers in warmed pittas with rocket, mayonnaise or aïoli and a squeeze of lemon.