These masala chickpea burgers are full of flavour and inspired by the classic Indian curry – chana masala. They don’t fall apart and the perfect dinner for the whole family. The burgers are vegan-friendly and gluten-free.
It made me so happy making these masala chickpea burgers. It gave me the confidence boost I needed. My knowledge and cooking skills on using spices and Indian ingredients is really coming together. Meaning there is a lot more of these Indian fusion recipes to come! The burgers turned out great taste wise and didn’t fall apart, which is something I really struggle with when making vegetarian burgers.
I think this chickpea burger recipe is one of my best vegetarian recipe creations so far. Plus I did it all on my own without any help from my mum, grandma or aunties. Learning about authentic Indian cooking is really paying off.
This recipe is inspired by a Punjabi curry called chana masala. The curry has a tomato-base sauce with lots of Indian spices. I will be sharing my chana masala recipe with you all soon, so be sure to look out for it. It is a very popular dish in restaurants, especially as it is a vegetarian dish that is vegan and gluten free friendly.
In this dish I have used spices and ingredients that compliment chickpeas. The flavour and aroma of whole spices are released when cooking them in oil. This technique is used time and time again in Indian cooking. By stir frying onions in these spices gives these burgers the chana masala flavours without being overpowering.
To bind these burgers I am not using any flour or bread crumbs. I wash and drain the chickpeas and allow them to sit for up to two hours. This gets rid of any excess moisture and means the mixture binds well and the burgers don’t break apart. I also make smaller burger patties, which are easier to flip when cooking. I used a potato masher to mash up the chickpeas and to get the right texture.
Serve the chickpea burgers in a pitta or bread bun. I like to have lots of salad inside my pita and add tomato relish or ketchup. Check out my masala chips recipe for the ultimate side dish to complete this meal.
Please leave me a comment and rate this recipe if you like it, I want to know if this spiced up your day! Share your pictures on Instagram with #prettypatel_vegetarian.
Ultimate masala chickpea burgers
Yield 2 people
These masala chickpea burgers are made using Indian flavours and spices. This is the ultimate vegetarian burger recipe which doesn’t fall apart.
- 1 x 400g can of chickpea, rinsed and drained
- 2 tablespoons sunflower oil
- 1 cinnamon stick
- 2-3 dried red chillies
- 1 teaspoon cumin seeds
- 4-6 cloves or whole black peppercorns
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon red chilli powder
- 1 teaspoon salt
- Thumb-sized root of ginger, peeled and minced
- 1 onion, finely chopped
- Handful of fresh coriander, chopped
- Wash and drain the chickpeas in a colander, this can be done up to 1-2 hours beforehand.
- Heat one tablespoon of oil in a medium size pan for a minute over a medium heat.
- Add the cinnamon, dried red chillies, cumin seeds and cloves and let them cook for 30-60 seconds until they start to darken.
- Reduce the heat to low and add the turmeric, ground coriander, red chilli powder, salt, ginger and onion.
- Mix well and cook for 5-10 minutes until the onions are soft, stirring occasionally.
- Remove the cinnamon stick and red chillies from the onion mixture.
- In a bowl add the onion mixture, fresh coriander and chickpeas and mash together with a potato masher or folk.
- Divide the mixture into 4 and bind into burgers patties.
- In a frying pan heat the other tablespoon of oil over a medium heat for a few minutes.
- Carefully place the burgers in the frying pan and cook for 8-10 minutes on each side, being careful when flipping over.
- The burgers are ready when they have turned golden brown and warm through.
- Serve immediately.
- Allow the chickpeas to sit for as long as possible, this removes excess moisture and helps the burgers to bind.
- Add a tablespoon of gram/chickpea flour if the mixture is too moist to bind together.
- Peel the ginger with a knife or teaspoon, scraping off the skin. Use a food processor to mince. You can save time here by checking out my tips and tricks post.
- Serve the chickpea burger in a pitta or bread bun with salad. Check out my masala chips recipe for the ultimate side dish to complete this meal.
Amount Per Serving
% Daily Value
Total Fat 20 g
Saturated Fat 2 g
Unsaturated Fat 13 g
Sodium 1208 mg
Total Carbohydrates 29 g
Dietary Fiber 13 g
Sugars 1 g
Protein 11 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.