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Chermoula chickpea burgers

  • 0:35 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil, plus 1 teaspoon extra
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 400g can chickpeas, rinsed, drained
  • 1 cup (85g) fresh wholegrain breadcrumbs
  • 1 egg, lightly beaten
  • 1-2 tablespoons chickpea (besan) flour (see note), to thicken (optional)
  • Cos lettuce, to serve
  • Pita bread, warmed and cut into quarters, to serve
  • Tabbouleh, to serve
  • Hummus, to serve
  • Baked beetroot salad, to serve


  • 1/2 onion, finely chopped
  • 1 teaspoon finely chopped coriander leaves
  • 2 teaspoons finely chopped flat-leaf parsley
  • 1 garlic clove, crushed
  • 3 teaspoons ground cumin
  • 2 teaspoons mild paprika
  • 1 teaspoon ground turmeric
  • Pinch of cayenne pepper


  • 1
    To make the chermoula, combine all the ingredients in a bowl and set aside to allow the flavours to develop.
  • 2
    Heat the oil in a frypan, add the onion and garlic and cook over low heat for 5 minutes or until golden.
  • 3
    Place the chickpeas in a food processor and process until they resemble breadcrumbs.
  • 4
    Add the fresh breadcrumbs and egg and season with pepper, then add the onion mixture and process for a few seconds or until the ingredients are just combined.
  • 5
    Add chickpea flour if the mixture is too wet.
  • 6
    Form the mixture into 8 burgers.
  • 7
    Mix the chermoula with 2 tablespoons water. Brush the burgers generously with the chermoula and leave to marinate for 20 minutes.
  • 8
    Heat the extra olive oil in a non-stick frypan or on the barbecue hotplate and cook the burgers over medium heat for 4-5 minutes each side until browned. Don’t have the heat too high or they will burn, which will spoil the flavour.
  • 9
    Serve the chickpea burgers with lettuce, pita bread, and separate bowls of hummus, tabbouleh and baked beetroot salad, and assemble the burgers at the table.

Source: taste.com.au


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