Home > Recipes > Vegan dinner recipes > Vegan pea, herb and chickpea burgers

Vegan pea, herb and chickpea burgers

Name: Vegan pea, herb and chickpea burgers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
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

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.