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    Recipes » Recipes » Lunch & Dinner

    Vegan Curried Chickpea Burger (GF)

    Last updated - July 14, 2021; Published - June 11, 2018 By Rhian Williams 10 Comments

    Jump to Recipe Print Recipe
    Photo of a curried chickpea burger with a bun, tomato, lettuce and purple cabbage against a grey background

    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. 

    Photo of a curried chickpea burger with a bun, tomato, lettuce and purple cabbage against a grey background

    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

    Photo of chickpeas, chopped coriander, grated carrot, diced red onion and curry powder on a blue plate against a marble background

    Scroll down to the bottom of the post for the full recipe including measurements and full instructions.

    1. Fry the onion, carrot and coriander
    2. Add the curry powder and fry until fragrant
    3. 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
    4. Add the cooked vegetables and mix well
    5. Divide the mixture in half
    6. Shape the mixture into patties
    7. Cook on a medium heat for around 7 minutes, then use a spatula to 
carefully turn them over
    8. Cook for a further 7 minutes on the other side

    Photo of four yellow chickpea burgers in a black frying pan

    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. 

    Photo of a curried chickpea burger with a bun, tomato, lettuce and purple cabbage against a grey background

    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:

    • Tofu Burger
    • Eggplant “Pulled Pork” Burger
    • Mushroom Black Bean Burger

    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.

    Photo of a curried chickpea burger with a bun, tomato, lettuce and purple cabbage against a grey background

    Vegan Curried Chickpea Burger (GF)

    This Vegan Curried Chickpea Burger is super flavourful, hearty and filling and really nutritious. 
    4.63 from 16 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Asian
    Keyword: curried chickpea burger, vegan chickpea burger
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 2
    Calories: 486kcal
    Author: Rhian Williams

    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

    *Other vegetables you can add:
    • grated courgette (zucchini)
    • sweetcorn
    • green peas
    • 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.
    Nutrition Facts
    Vegan Curried Chickpea Burger (GF)
    Amount Per Serving
    Calories 486 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 12g60%
    Sodium 37mg2%
    Potassium 759mg22%
    Carbohydrates 63g21%
    Fiber 17g68%
    Sugar 13g14%
    Protein 18g36%
    Vitamin A 5150IU103%
    Vitamin C 8.5mg10%
    Calcium 121mg12%
    Iron 6.3mg35%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    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.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Melanie Osborne

      June 11, 2018 at 1:24 pm

      5 stars
      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

      Reply
      • Rhian Williams

        June 11, 2018 at 1:30 pm

        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

    2. Taj

      June 11, 2018 at 9:05 pm

      5 stars
      Super recipe very nice indeed

      Reply
      • Rhian Williams

        June 12, 2018 at 4:56 am

        Thank you so much!

    3. Vanessa

      June 12, 2018 at 1:42 am

      5 stars
      I love burgers and this is one of the best I have tried since I turned vegan! Thanks!

      Reply
      • Rhian Williams

        June 12, 2018 at 4:53 am

        Yay thank you so much, really happy to hear that!

    4. Petra

      July 29, 2018 at 5:26 pm

      5 stars
      Hi Rhian
      This is really yummy ..but mine are not compact as yours...do you know why?

      Reply
      • Rhian Williams

        July 29, 2018 at 6:53 pm

        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!

    5. Hopey.K

      March 27, 2019 at 2:35 am

      5 stars
      Delish! Thanks for the inspiration. I made them with corn, sweet potato and basil.

      Reply
      • Rhian Williams

        March 27, 2019 at 3:01 pm

        Thank you so much, so glad you liked them!! And thank you for sharing your substitutions.

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    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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