Crispy toasted burger buns, topped with tandoori spiced chickpea patties, mango chutney, minty yogurt plus chilli – coconut crunch.

Tandoori Chickpea Burgers with Minty Yogurt, Mango Chutney and Spiced Coconut Crunch [Vegan]





For the Chickpea Tandoori Burgers:

  • oil for frying
  • 1 shallot, finely chopped (about 1/4 cup)
  • 1 clove garlic, grated
  • 1 teaspoon grated ginger
  • 1 1/2 cup cooked chickpeas
  • 1/4 cup chickpea flour
  • 2 teaspoon tandoori masala
  • 2 tablespoons chopped cilantro
  • 1 tablespoon mustard oil (or other oil of choice)
  • 1/2 tablespoon lemon juice
  • 1/4teaspoon sugar
  • 1/2 teaspoon salt

For the Minty Yogurt:

  • 1/2 cup coconut yogurt
  • 1/4 cup chopped mint leaves
  • 1/2 teaspoon toasted cumin seeds
  • Salt & pepper

For the Spiced Coconut Crunch:

  • Oil for frying
  • 1 clove garlic, chopped
  • 1/4 cup desiccated coconut
  • 1 teaspoon chilli flakes (or to taste)
  • A good pinch of coarse sea salt

For the Extra Toppings:

  • (GF) burger buns of choice, toasted
  • Mango chutney (homemade or store bought)
  • Cucumber, sliced
  • Red onion, sliced


For the Chickpea Tandoori Burgers:

  1. Heat the oil in a small pan. Sauté shallot until translucent, add the garlic and ginger and sauté for another minute. Set aside.
  2. Pulse the chickpeas in a food processor, leaving some structure. Or use your hands or a fork.
  3. Tip the mixture into a bowl and stir in the other ingredients. Cover and place in the refrigerator for 30 minutes.
  4. Form into 2-3 patties.
  5. Preheat the oven to 190° Celsius. Line a baking tray with parchment paper. Bake the burgers for 20 minutes, turning them halfway.

For the Minty Yogurt:

  1. In a small bowl combine the ingredients for the minty yogurt. Season to taste with salt and pepper. Set aside.

For the Spiced Coconut Crunch:

  1. Heat some oil in a small pan, add the ingredients for the crunch. Sauté until the coconut turns golden, keep stirring. Remove from the pan, stir in the sea salt. Set aside.

For the Assembly:

  1. Spread the buns with some mango chutney. Top with a burger patty and cucumber and red onion slices. Drizzle with minty yogurt and sprinkle with some spiced coconut crunch.