Go Back

Chickpea & Lentil Burgers

Easy & full of flavour.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Setting time 30 mins 0 mins
Total Time 1 hr 5 mins
Course Breakfast, Main Course, Snack
Cuisine Indian, Moroccan
Servings 4 People


  • 1 x 400g Can Lentils Drained
  • 1 x 400g Can Chickpeas Drained
  • 1 Onion Diced
  • 1 Clove Garlic Crushed
  • 1/2 Bunch Fresh Coriander Leaves & stems seperated
  • 1 or 2 Birds Eye Chilli Optional
  • 1 tsp Cumin Ground
  • 1 tsp Turmeric Ground
  • 1 tbsp Tahini Can be substituted with half a beaten egg
  • 1 tbsp Cornflour For burger mix
  • 1 tbsp Cornflour For dusting
  • 2 tbsp Oil For frying


  • Heat a little oil in frying pan on medium heat. Fry onions & garlic for 5 mins. Cool.
  • Put chickpeas, coriander stems, turmeric, cumin, tahini, 1 tbsp cornflour, chilli, onions & garlic into food processor.
  • Pulse until ingredients are combined but not too fine.
  • Add lentils and pulse 3 or 4 more times. The reason I add in the lentils at the end is to keep the consistency. Add a generous salt & pepper
  • Divide mixture into 6 and form into patties. You can also press each portion into a regular size cookie cutter to form more uniform patties.
  • Heat oil in frying pan on med to low heat.
  • Dust each burger in the remaining cornflour & fry for 10 to 15 mins turning occasionally.
  • Garnish with coriander leaves. Assemble in burger buns, on a salad or top with a poached egg for a quick tasty breakfast!
Keyword gluten free, vegan, vegetarian