Veggie spinach and chickpea burger in a pita with a courgette and cucumber salad

Veggie Chickpea Burgers Recipe

40 Minutes
Serves: 2
A Delicious veggie chickpea burger recipe, crispy cornmeal coated spinach and chickpea patties spiced with garlic, ginger, coriander, chilli and garam masala served in a toasted pitta bread with a mint yoghurt sauce and a mouth wateringly fresh courgette and cucumber salad

Recipe Ingreds

Patties

  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tin small tin chickpeas
  • 1 whole onions
  • 2 cm fresh ginger
  • 1 whole fresh chilli
  • 1 tsp garam masala
  • 4 sprig fresh coriander
  • 2 single pitta bread
  • 4 portions frozen spinach
  • 30 grams cornmeal
  • 1 sunflower oil (for frying)
  • 0.25 whole cucumber
  • salt (to taste)
  • black pepper (to taste)

Yogurt sauce

  • 2 tsp mint jelly
  • 150 ml natural yoghurt

Salad

  • 1 whole courgette
  • 0.5 whole cucumber
  • 3 sprig fresh mint
  • 1 tsp nigella seeds
  • 30 grams rocket leaves
  • salt (to taste)
  • black pepper (to taste)

Dressing

  • 2 grams brown sugar
  • 0.5 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 0.5 whole lemon

Recipe with pictures Steps

Step 1

  • set the oven to 180C 350F or gas mark 4
  • cover the baking tray with foil
  • add half the oil to the baking tray
  • drain the chickpeas really well reserving the liquid
  • place the chickpeas on the baking sheet
  • coat the chickpeas in the oil
  • place in the oven and cook for 10 minutes or until just dry and beginning to split
  • remove from the oven

Step 2

  • melt the mint jelly in the microwave or a pan
  • add the natural yoghurt a spoon at a time initially for the first 2 or three spoons then add the remaining yoghurt. Refrigerate

Step 3

  • heat the frying pan
  • toast the onion seeds in the pan
  • cook for a minute or two
  • set a side

Step 4

  • squeeze the lemon(s) .
  • make the dressing by mixing all the dressing ingredients together

Step 5

  • grate the courgettes
  • grate the cucumber
  • add to the bowl
  • add the rocket
  • to the bowl

Step 6

  • wash and finely chop the fresh mint
  • add to the bowl
  • add the onion seeds
  • add the salad dressing
  • stir to mix the ingredients
  • season with salt and pepper
  • set a side

Step 7

  • heat the frying pan with half the oil
  • peel and finely dice the onions
  • place in the pan and cook for a minute or two
  • place the frozen spinach in the second frying pan defrost and cook gently till the spinach is just moist

Step 8

  • wash and finely chop the chilli
  • peel and grate the ginger
  • peel and crush the garlic
  • add to the frying pan with the onions
  • cook for a minute or two

Step 9

  • add the garam masala to the onion frying pan
  • stir to mix the ingredients
  • cook for a minute or two

Step 10

  • place the chickpeas in the food processor
  • add half the onion mixture from the frying pan to the processor
  • add the coriander to the food processor
  • place half the spinach in the food processor
  • blend the ingredients in the food processor till chopped but not pureed

Step 11

  • add the contents of the food processor to a bowl
  • add the remaining onion mixture to the bowl
  • chop the remaining spinach and add to the bowl
  • season with salt and pepper
  • stir to mix the ingredients
  • add the chickpea liquid from the tin a spoon at a time stirring constantly till the spinach and chickpea mixture is firm enough to hold together to form patties

Step 12

  • form the spinach and chickpea mixture into patties using your hands
  • place the cornmeal on a plate
  • place the remaining chickpea liquor into a bowl
  • coat the patties in the chickpea liquor and then coat the patties in cornmeal

Step 13

  • heat about 21/2 cms of frying oil in a frying pan
  • cook the patties in batches
  • add the spinach and chickpea patties to the pan cook on a medium heat till golden brown on both sides
  • Drain on kitchen paper
  • keep warm till all the patties are cooked

Step 14

  • toast the pitta bread
  • cut the pitta bread in half lengthwise
  • place the patties on the pitta bread
  • squash the pattie on to one side of the pitta bread

Step 15

  • grate the cucumber and add a spoonful of grated cucumber to the pitta bread
  • add the yoghurt sauce to the pitta bread
  • cut the pitta bread into 4 sections
  • add the pitta to the serving plate

Step 16

  • add the salad to the serving plate

Recipe Utensils

  • 1 baking tray
  • 1 bowl
  • 2 chopping board
  • 1 foil
  • 1 food processor
  • 3 frying pan
  • 1 Garlic crusher
  • 2 grater
  • 1 jug
  • 1 kitchen paper
  • 1 large bowl
  • 2 large knife
  • 1 plate
  • 1 sieve
  • 2 small bowl
  • 1 small frying pan
  • 1 squeezer
  • 1 whisk

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About our spinach and chickpea burgers

These our one of our favourite homemade veggie burgers,; they're a fusion of vibrant Indian flavours and wholesome ingredients. Crispy-coated spinach and chickpea fritters infused with garlic, ginger, coriander, chili, and garam masala, nestled in warm pita bread alongside a refreshing mint yogurt sauce and a zesty courgette and cucumber salad. This chickpea burger recipe offering the perfect blend of spice, crunch, and freshness.

How to make chickpea burgers

Our chickpea and spinach burgers make the perfect veggie dinner, the recipe uses canned chickpeas which are are toasted in the oven till dry. While the beans are in the oven the spinach, diced onions, crushed garlic, grated ginger and fresh chopped chilli are cooked in a skillet till soft. Using a food processor the chickpeas are mashed with half the spinach mixture. The remaining spinach mixture is flavoured with garam masala and fresh coriander and then mixed with the contents of the food processor and seasoned with salt and pepper. The mashed chickpea mixture is formed into even patties and then coated in cornmeal. The patties are lightly fried till golden brown, and then placed into a pitta bread with grated cucumber and mint yoghurt. The burgers are served with a courgette salad made from grated courgette, cucumber and rocket, dressed in lemon vinaigrette and sprinkled with toasted black onion seeds. 

Ingredients for chickpea veggie burger recipe

All the ingredients are readily available in the supermarket

chickpeas - the chickpeas are tinned, they are lightly baked in the oven to ensure that they are dry enough to make the perfect crispy burger. If your using dried chickpeas instead make sure you soak and cook the chickpeas well as the texture of these burgers is quite soft, you will not need to bake them in the oven 

cornmeal - the burger patties are coated in cornmeal to give them a crunchy coating, if cornmeal is unavailable you can use breadcrumbs 

chilli - use fresh green chillies just the regular chillies, but if you love hot dishes feel free to add a hotter chilli

ginger - fresh root ginger 

onion - we have used regular onions but this recipe will work well with red onions 

Fresh coriander - this herb is essential to add a freshness to the dish

When to make these easy chickpea burgers

These simple to make burgers are perfect for a mid week dinner, they are pretty spicy so may not be ideal for children. The recipe can be made all year round and is perfect for any season, we tend to serve it in spring and summer because of the side salad, but you could replace the salad and serve with potato or sweet potato chips making a lovely carb packed winter meal

Can these burgers be frozen

Yes this is a good recipe for freezing, you can definitely make the patties in advance and freeze. you can simply make double and save the extra to cook for another night . To freeze them lay them on a baking sheet on parchment paper cover with cling film and freeze. Once frozen you can remove them from the baking sheet and store in a plastic bag. Ensure the patties are fully defrosted before cooking then follow the recipe instructions as before

Who will love this recipe

This patty recipe is ideal for adults and children who like spicy food,  would recommend reducing the amount of chilli if you have a mixed audience, They are perfect for vegetarians and with a different topping ideal for vegans. They are quite quick to cook and can be frozen so are a good option for busy worknight dinners 

What to serve with our veggie chickpea burgers

This recipe is a great recipe with the courgette and cucumber salad, but you can serve other sides, we would suggest 

  • Indian spiced coleslaw, with cabbage carrots, onions and fresh coriander and an Indian s
  • Spiced sweet potato chips 
  • Simple green salad with cucumbers and tomatoes 
  • black pepper potato chips 

What makes our veggie burger recipe the best

This easy recipe uses canned chickpeas and is ideal when you are looking for a quick and spicy recipe for  dinner,  The simple mixture or chilli ginger, garlic and garam masala gives these cooked patties a delicious spiciness, fresh coriander adds an amazing freshness as does the spinach. The cool mint yoghurt sauce add the final freshness hit. This recipe has a delicious  mixture of textures with the softness of the chickpeas and spinach patties complimenting perfectly by the crispy cornmeal and toasted pita

Tweak our chickpea veggie burgers

If your not a fan of cornmeal, then you can change the coating on the burger and use a breadcrumb coating instead

If you are looking for a vegan burger then this recipe can  be used  for vegans, you will need to make a different topping that is vegan friendly 

You can also serve this plant based burger with alternative salads, such as an Indian spiced coleslaw or in the winter serve with some spicy sweet potato fries

top tips

make sure you dry out the chickpeas sufficiently in the oven otherwise the mixture will be too wet 

if you don't have a food processor you will need to mash the chickpeas by hand with a potato masher, and chop half the spinach and onion mixture finely, then follow the recipe


More Vegetable patties

Butter Bean & Parsnip Patties with Green Salad

Mushroom & Lentil Burgers with Courgette Chips

Feta Cheese Fritters with Aubergine & Pistachio Rice

Carrot & Chickpea Burger with Barbecue Sauce

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