Chickpea and feta burgers with lemon yoghurt dressing

Chickpea and feta burgers with lemon yoghurt dressing

Dinner Like A Boss
4 burgers
20 mins
Cooking time
15 mins
Benito Martin

Here’s a great meat-free option that hopefully the kids will be excited about. The patties work as burgers, or you can serve them with salad and vegetables. You can replace the lemon yoghurt dressing with a good-quality whole egg mayonnaise. Or try the Chilli and caper mayonnaise for adults and the more adventurous eaters.


Quantity Ingredient

Chickpea and feta patties

Quantity Ingredient
400g tinned chickpeas, drained, rinsed and drained again
150g feta, crumbled
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon ground coriander
1 1/2 garlic cloves, crushed
2 tablespoons greek-style natural yoghurt
60g panko breadcrumbs
1 egg, lightly beaten
2 tablespoons olive oil

To serve

Quantity Ingredient
4 burger buns, split
see method for ingredients, optional
good-quality whole egg mayonnaise, optional
salad leaves, optional
2 medium carrots, peeled and coarsely grated
1 quantity see method for ingredients


  1. For the patties, put the chickpeas, feta, parsley, coriander and garlic in a food processor and blend to a rough mixture. Tip the mixture into a bowl and add the yoghurt, panko breadcrumbs and egg and season with salt and pepper. Form the mixture into four patties about 8 cm in diameter or, alternatively, make eight smaller patties about 6 cm n diameter. Chill the patties in the refrigerator for at least 30 minutes. (If freezing any patties, layer them in between pieces of baking paper and freeze in a freezer bag. Defrost in the refrigerator before cooking.)
  2. Heat the olive oil in a large frying pan over a medium heat. Add the patties, in a single layer, and fry them for about 15 minutes, allowing the patties to cook for a few minutes before touching them, to allow a crust to form. Then turn them regularly until they are golden brown and cooked through.
  3. While the patties are cooking, if warm buns are preferred, heat them in the oven at a low heat or toast them under a grill.
  4. To assemble, drizzle a little of the lemon yoghurt dressing on the cut sides of each bun, or spread them with some mayonnaise. Top each base with salad leaves and/or carrot (if using). Top with a patty, some red onion relish (if using), another drizzle of dressing and the bun lid.
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