Chickpea Chilli Burgers


Prep Time: 30M
Cooking Time: 8M
Serves: 6

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  • 80g (heaping 3/4 cup) rolled instant oats (gluten-free if required)
  • 1 ½ red chillies, deseeded (or ¾ tsp dried chilli flakes)
  • 1 red pepper, roughly sliced into chunks
  • 1 medium red onion, roughly sliced into chunks
  • 1 ½ tbsp tamari or soya sauce
  • 1 tbsp tomato puree
  • 2 tbsp ground flaxseed
  • 35g (1/3 cup) sundried tomatoes, drained
  • ¼ tsp salt and black pepper to taste
  • 1 x 425g (15 oz.) can chickpeas, drained, washed and rinsed
  • 2-3 plump garlic cloves
  • 1 small carrot, peeled and roughly sliced
  • 15g (1/4 cup) fresh coriander/cilantro (or parsley if preferred)
  • 1 ½ tsp dried mixed herbs
  • 3 tbsp protein powder (Pulsin soya bean or pea)
  • 2 tbsp ground chia seed
  • 1 tbsp sundried tomato paste


  • Include 30g (4 tbsp) of goji berries for a nutrient boost
  • Spice it up! Curried chickpea burgers (or similar)
  • Add 1 tsp of ground coriander
  • 1 tsp ground cumin
  • 1tsp, ½ tsp turmeric
  • Serve burgers with minty yogurt
  • Try with different pulses. Black beans and cannellini beans also work well.

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

These chickpea burgers make a great barbecue treat. I love spicing mine up with chillies, but if you are catering for children or those with less spicy palates, you may simply want to omit these.

SO MAN: www.sobody.co.uk

Prep Time: 30 minutes
Cooking Time: 8 minutes
Serves: 6


  • In a food processor or blender, mix together the oats and chickpeas. Pour contents into a large bowl.
  • In the same food processor or blender (no need to wash), add the remaining ingredients and whizz. Pour into the bowl containing the oats – chickpea mixture. Mix well.
  • Using your hands, mould the mixture into 5-6 large patties.
  • Chill for 20 minutes or overnight to firm up.
  • Pan fry in a little coconut oil for 7-8 mins, or grill or barbecue for 10-12 mins, turning half-way through to cook both sides.
  • Serve. I love serving mine with guacamole and lots of fresh salad.

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