This hearty patty is made of chickpeas and carrots, creating a perfectly dense texture. The burger itself is curry-spiced and then topped with a creamy curry mayo sauce. Serve these burgers on toasted buns with avocado, greens, and red onion – with a side of sweet potato fries for dipping in the extra sauce.

Curried Chickpea Burger [Vegan]



For the Burger:

  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 medium carrot, diced
  • 3 scallions, coarsely chopped
  • 2 tablespoons parsley, minced
  • 3 garlic cloves
  • 1 cup panko breadcrumbs
  • 1 cup chickpea flour
  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon red pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the Curry Mayo Sauce:

For Serving:

  • 4 burger buns
  • greens of choice
  • Sliced red onion


To Make the Burger:

  1. Place chickpeas, carrot, onion, garlic and scallions into food processor bowl and pulse until coarsely chopped. Add panko, chickpea flour, lemon juice, 1 tablespoon olive oil, curry powder, cumin, coriander, chili powder, red pepper flakes, salt and pepper. Pulse again until well mixed.
  2. Shape mixture into 4 patties.
  3. Coat a large skillet with remaining olive oil and place over medium heat. Working in batches if necessary, place patties in skillet and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and transfer to a plate.

To Make the Curry Mayo Sauce:

  1. Whisk all ingredients together in a small bowl.

To Serve:

  1. Assemble burger with buns with patties and top with curry mayo, greens and sliced red onions.

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