I love these little Moroccan veggie burgers – they have a great, nutty flavour, and they make the most of store-cupboard ingredients.






Skill level

Average: 3.2 (95 votes)


  • 1 400 g (14 oz) tin of chickpeas, drained and rinsed
  • 60 g (2 oz) breadcrumbs
  • 2 tbsp tahini paste or smooth peanut butter
  • 1 large free-range egg
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 6 spring onions, chopped
  • 1½ tbsp ( 30 ml) canola (rapeseed) oil
  • 150 g (5 oz) natural yoghurt
  • 1 tsp garam masala
  • Sea salt and ground black pepper
  • Wholegrain pita breads, salad leaves and grated carrot, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through the remaining chickpeas and the spring onions. Season with sea salt and ground black pepper.

2. Form the mixture into four 10cm (4in) burgers by hand or using a burger press (you can also form these into bite-sized balls, to serve as nibbles with drinks). Place on a plate and cover, leaving to sit in the fridge for at least 2 hours to firm up.

3. Place a large frying pan over a medium–high heat and add the oil. Fry the burgers in the pan for 5–6 minutes on each side, until they have a nice golden colour.

4. In a small bowl, mix the yoghurt with the garam masala. Toast and split some wholegrain pitta breads. Serve the warm burgers in the pitta breads with the spiced yoghurt, salad leaves and grated carrot.