Chickpea burger

Ingredients

• 500 gcooked chickpeas
• ½red onion
• 1 heaped teaspoonsweet mustard
• 4 tablespoons (about 32 g)cornflour
• to tastesalt
• as neededolive oil
• optional, to tastebasil
• as neededcornmeal, for coating

Instructions

1. 1

   Blend the mixture

   Put all the ingredients in a food processor and blend them together.

2. 2

   Shape the burgers

   Shape the mixture into burger patties and coat them in cornmeal.

3. 3

   Pan-fry the patties

   Cook the patties in a frying pan with a little olive oil, just until a golden crust forms.

What are chickpea burgers?

Chickpea burgers are patties made by binding cooked chickpeas with flavourings and a dry ingredient, then cooking them until browned. This version comes from a European-style plant-based recipe by Mara Di Noia of the FunnyVeg Academy.

The method is deliberately simple: blend the ingredients, coat the patties in cornmeal and pan-fry them. The cornmeal coating helps give the outside a distinct golden crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The chickpeas provide most of the carbohydrates, while olive oil contributes fat; the chickpeas also supply some plant protein. Pair a burger with plenty of vegetables or salad to make the plate more varied.

The ingredients that hold them together

Chickpeas: cooked chickpeas form the bulk of the mixture and provide its hearty texture.

Cornflour: this helps bind the blended mixture so it can be shaped into patties.

Mustard and onion: sweet mustard brings a gentle tang, while red onion adds savoury flavour. Basil is optional.

Getting the mixture ready

Blend: process all the ingredients together, as the recipe directs. Aim for a mixture that holds together when shaped rather than leaving large pieces of onion or chickpea.

Shape: form the mixture into burgers before coating them. Handle the patties gently so they keep their shape.

Making a golden crust

Coating: pass each shaped patty through cornmeal so its surface is covered. This gives the outside a crisp, browned finish in the pan.

Pan-frying: use only a little olive oil and cook the burgers just until a golden crust forms. The recipe gives no specific cooking time, so use the colour of the crust as your cue.

How to serve them

Serve the burgers as a main course with a green salad or cooked vegetables for a fresh contrast to their crisp coating.

They also work in a burger bun with salad leaves and a sauce of your choice. Keep extra toppings separate until serving so the crust stays at its best.

Recipe notes & tips

• Drain cooked chickpeas well before blending so the mixture is not unnecessarily wet.
• Add the cornmeal coating after shaping the patties.
• Use a little olive oil in the pan, as specified, rather than submerging the patties.
• Turn the patties carefully to help them hold their shape.
• Look for a golden crust as the cue to finish cooking.

Variations

• Add basil: include the optional basil in the food processor for an herbal note.
• Change the mustard: use another sweet mustard if that is what you have to hand.
• Serve in a bun: add salad leaves and your preferred burger sauce at the table.
• Add a salad: serve with crisp greens for a fresh side.
• Make smaller patties: shape the mixture into smaller burgers for bite-sized portions.

Common mistakes to avoid

• Wet chickpeas: drain them well before blending so the mixture is easier to shape.
• Loose patties: shape them gently and coat them in cornmeal before cooking.
• Too much oil: use just a little in the pan, as the method specifies.
• Cooking past the crust: take the patties off once they have a golden exterior.
• Rushing the coating: cover the shaped patties with cornmeal before they go into the pan.

How to store

Store leftover cooked patties in a covered container in the fridge and eat within 3 days. Reheat in a frying pan with a little oil until hot, turning carefully; this helps bring back some of the crispness.

Frequently asked questions