CHICKPEA BURGER for Roughcut Magazine



  • 400g can chickpeas, drained
    • ¼ bunch coriander leaves
    • 4 cloves garlic
    • 3 slices sourdough bread, crusts removed
    • ½ cup blanched almonds, toasted
    • 1 tsp ground cumin
    • ½ tsp ground coriander seed
    • pinch chilli powder
    • 1 egg
    • sea salt flakes and freshly-milled black pepper
    • 4 Tbsp feta cheese
    • 4 bap rolls, split
    • ½ cup green tahini
    • 1 cup green coral lettuce
    • 1 cup raw beetroot spirals
    • ¼ cup Greek yoghurt
    • tabouleh, to serve



1 Combine the chickpeas, coriander leaves, garlic, bread and spices in a food processor and pulse until smooth. Add the egg and pulse again. Season with salt and pepper. Divide into four equal parts and form each around a tablespoon of feta cheese to make patties. Fry in a hot ribbed griddle using the olive oil for 3 minutes each side.

2 Spread the bap rolls with green tahini, then top the bases with coral lettuce and beetroot. Place a pattie on top and finish with yoghurt. Serve with tabouleh.