Curried Chickpea Burgers | Vegan Recipes | Veganuary

Curried Chickpea Burgers

Pippa Kendrick

Curried Chickpea Burgers

These Curried Chickpea burgers are packed full of nutrient rich quinoa and chopped chickpeas, made creamy by softened carrots and onion and richly flavoured with curry paste, you can cook them on the stove or on the barbeque. They make a good base for a summery supper; you can even wrap them in iceberg lettuce leaves to form a burger in a bun.


  1. 175g cooked quinoa
  2. 1 x 400g tin of chickpeas, drained and rinsed
  3. 2 carrots
  4. 1 white onion
  5. 1 tbsp curry paste of your choice, just ensure it is gluten and dairy free
  6. 3 tbsp gram flour
  7. 3 tbsp olive oil


  • Makes 8 burgers

They freeze well and you don’t need to worry about defrosting them, you can simply fry them gently from frozen until cooked through, making them handy little things. 


Begin by peeling the onion and carrots and then finely grating, either by hand or using a food processor. Heat one tablespoon of the oil in a large frying pan and then gently fry the onion and carrots until softened – approximately 10 minutes.

Place the chickpeas and cooked quinoa into a large mixing bowl and crush together with a fork until you have a coarse, lightly-bound paste.  Add the softened onion, carrot and curry paste, season with a little sea salt and black pepper and mash together with a fork until bound together.

Using your hands, form the mixture into 8 burger patties and then coat each burger in gram flour, using as much or as little flour as you need to generously coat the burgers.

Heat the remaining oil in the large frying pan over a medium flame, add the burgers to the pan and fry the burgers on both sides until golden, slightly crisp and heated through.

While the cakes are frying dice the tomatoes, avocado and coriander.  Mix together in a small bowl with the lemon juice and season to taste.  Serve the burgers with a little pile of tomato salad on top and whatever accompaniments you like – roasted sweet potato wedges and a big green salad go very well.


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