This Vegan Curried Chickpea Burger is super flavourful, hearty and filling, and really nutritious! It's the perfect easy yet healthy plant-based dinner recipe.
Why you'll love these Vegan Curried Chickpea Burgers
I've been thinking up quick and easy dinner recipes that don't require too much cooking, but which are healthy and taste amazing too.
And these spicy Vegan Chickpea Burgers are my answer: they're simple to make, big on flavour, and packed full of plant-based protein and fibre.
There's no flour, oats, rice or flax eggs required, as the blended chickpeas themselves act as an egg replacement to bind together all the ingredients. These burgers are also grain-free and nut-free.
How to make these Vegan Curried Chickpea Burgers
They require just 5 ingredients to make (minus oil + seasonings):
- sweet onion
- fragrant coriander (cilantro)
- spicy curry powder
- creamy, nutty chickpeas
- grated carrot - for nutrients and extra flavour
Scroll down to the bottom of the post for the full recipe including measurements and full instructions.
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Fry the onion, carrot and coriander
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Add the curry powder and fry until fragrant
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Meanwhile, use a food processor to whizz the chickpeas until smooth - you can leave the mixture a bit lumpy if you prefer to have a bit of texture
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Add the cooked vegetables and mix well
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Divide the mixture in half
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Shape the mixture into patties
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Cook on a medium heat for around 7 minutes, then use a spatula to carefully turn them over
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Cook for a further 7 minutes on the other side
Substitutions you can make to this recipe
The carrot can be substituted with any other vegetables you like, such as:
- grated courgette (zucchini)
- green peas
- sweetcorn
- finely chopped pepper
If you're making these burgers for children and you don't want to use curry powder because it's too spicy, you can substitute it with ground cumin or turmeric.
How to serve these Vegan Curried Chickpea Burgers
I like to serve these burgers in buns with salad, vegan mayonnaise and some mango chutney, but they're also amazing served with rice (may I recommend this Yellow Turmeric Rice?) or even a quinoa salad. I bet they'd also be great with a simple potato curry.
More vegan burger recipes:
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Curried Chickpea Burger (GF)
Ingredients
- 2 tablespoons coconut oil , divided (or sub olive, vegetable or rapeseed oil)
- 1 onion , diced
- 1 carrot , peeled and grated*
- Handful of fresh coriander (cilantro) , roughly chopped
- 1 teaspoon curry powder , to taste**
- 400 g (14 oz) tin of chickpeas , drained and rinsed
- Salt + pepper to taste
To serve:
- Burger buns (gluten-free if necessary)
- Lettuce
- Tomato
- Vegan mayonnaise
- Mango chutney
Instructions
- Heat up 1 tablespoon of the oil in a frying pan and add the onion, carrot and coriander once hot
- Fry for around 10 minutes until softened
- Add the curry powder and fry for a minute until fragrant
- Meanwhile, use a food processor or blender (or hand-held blender) to whizz the chickpeas until smooth - you can leave the mixture a bit lumpy if you prefer to have a bit of texture
- Add the cooked vegetables and mix well
- Divide the mixture in half
- Heat up another tablespoon of oil in the same frying pan
- Use your hands to shape half of the mixture into a round patty and place straight into the frying pan
- Repeat with the other half of the mixture
- Cook on a medium heat for around 7 minutes, then use a spatula to carefully turn them over
- Cook for a further 7 minutes on the other side, until slightly browned on both sides
- Serve in burger buns with desired salad ingredients and sauces
Notes
- grated courgette (zucchini)
- sweetcorn
- green peas
- finely chopped pepper
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog - thank you.
Melanie Osborne
Hi Rhona,
Just want to say a massive thank you for making my transition to an animal protein free diet so easy and deliciously enjoyable.
Your tofu curry made last night was totally scrummy and even won over my meat eating husband.
You are a true inspiration
Thank you x
Rhian Williams
Hi Melanie,
Thank you so much for your kind comment, I'm so happy to hear you've found my recipes helpful. Please let me know if you have any recipe requests!
All the best! x
Taj
Super recipe very nice indeed
Rhian Williams
Thank you so much!
Vanessa
I love burgers and this is one of the best I have tried since I turned vegan! Thanks!
Rhian Williams
Yay thank you so much, really happy to hear that!
Petra
Hi Rhian
This is really yummy ..but mine are not compact as yours...do you know why?
Rhian Williams
Thank you so much. I'm sorry you're having trouble sharing the mixture. I think it will depend on how naturally watery your chickpeas and vegetables are. To firm them up I would suggest adding a tablespoon or two of flour (any type should work - wheat flour, gluten-free flour, tapioca flour, rice flour etc). Hope that helps and let men now how you get on!
Hopey.K
Delish! Thanks for the inspiration. I made them with corn, sweet potato and basil.
Rhian Williams
Thank you so much, so glad you liked them!! And thank you for sharing your substitutions.