Chickpea burger with tahini yoghurt

Chickpea burger with tahini yoghurt

The Huxtaburger Book
Chris Middleton

Here’s one for those who appreciate a good vegetarian burger. The falafel-style patty, with the added nutritional bonus of kale, works perfectly with the tahini yoghurt and kasundi, to make a filling yet healthy burger.


Quantity Ingredient
vegetable oil, for deep-frying
4 Soft burger buns, cut in half
olive oil, for brushing
60ml Tomato kasundi
35g rocket leaves

Tahini yoghurt

Quantity Ingredient
125g greek-style yoghurt
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons mint leaves, thinly sliced

Chickpea patties

Quantity Ingredient
320g cooked chickpeas
2 french shallots, diced
2 garlic cloves, roughly chopped
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chilli powder
2 tablespoons thinly sliced coriander leaves
4 kale leaves, stems removed, thinly sliced
30g besan


  1. For the tahini yoghurt, put the yoghurt in a fine-mesh seive set over a bowl. Leave to drain in the fridge overnight. Next day, near serving time, mix the yoghurt with the remaining ingredients and set aside at room temperature.
  2. For the patties, place the chickpeas in a food processor with the shallot, garlic and spices. Season with sea salt and freshly ground black pepper and blitz to make a dough. Place in a bowl and fold the coriander leaves, kale and besan through. Form into four evenly sized patties, the circumference of the buns. Reserve between sheets of baking paper in the fridge; the patties can be made up to a day ahead.
  3. To serve, heat about 10 cm of oil in a large saucepan over a medium–high heat, to 175°C. You can test by dipping a wooden chopstick in – the oil should sizzle when ready.
  4. Carefully lower two patties into the oil and cook for 2 minutes, or until one side is golden. Turn over and cook the other side for about 2 minutes, until golden. Remove with a slotted spoon and immediately drain on paper towel. Repeat with the other two patties.
  5. Meanwhile, heat a large non-stick frying pan over a medium heat. Brush the insides of the buns with olive oil and toast lightly in the pan, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Tomato kasundi → Chickpea patty → Rocket → Tahini yoghurt → Bun top
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