Mile-high chickpea burgers with Indian purple coles

Name: Mile-high chickpea burgers with Indian purple coleslaw recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp vegetable oil; 1.5 tsp cumin seeds; 1 small-ish onion, finely chopped; 2 rounded tsp peeled, finely chopped root ginger; 4 garlic cloves, peeled and finely chopped; 2 tsp ground coriander; 1.5 tsp ground cumin; 1.5 tsp garam masala; 1.5 tsp dried pomegranate powder (optional but really delicious); 1.5 tsp chilli powder; 1 pinch salt; 2 x 400g cans chickpeas, drained and rinsed; 2 slices of wholemeal bread, crumbed; 50 g (1.8oz) shredded red cabbage; 20 g (0.7oz) finely sliced red onion; 30 g (1.1oz) finely sliced carrots; 1 large handful of chopped coriander leaves; 80 g (2.8oz) mayonnaise (light is fine); 30 g (1.1oz) Greek yogurt; 2 tsp lemon juice; 1 pinch freshly ground black pepper; 4 large, or 6 small, burger buns (I like those with sesame seeds on top); 1 cup crispy lettuce leaves; 1 large vine tomato, sliced

Servings: persons

4 tbsp vegetable oil
1.5 tsp cumin seeds
1 small-ish onion, finely chopped
2 rounded tsp peeled, finely chopped root ginger
4 garlic cloves, peeled and finely chopped
2 tsp ground coriander
1.5 tsp ground cumin
1.5 tsp garam masala
1.5 tsp dried pomegranate powder (optional but really delicious)
1.5 tsp chilli powder
1 pinch salt
2 x 400g cans chickpeas, drained and rinsed
2 slices of wholemeal bread, crumbed
50 g (1.8oz) shredded red cabbage
20 g (0.7oz) finely sliced red onion
30 g (1.1oz) finely sliced carrots
1 large handful of chopped coriander leaves
80 g (2.8oz) mayonnaise (light is fine)
30 g (1.1oz) Greek yogurt
2 tsp lemon juice
1 pinch freshly ground black pepper
4 large, or 6 small, burger buns (I like those with sesame seeds on top)
1 cup crispy lettuce leaves
1 large vine tomato, sliced

1
For the burgers, heat 2 tbsp of the oil in a non-stick saucepan.
2
Add the cumin seeds and cook for 1020 seconds, or until they have darkened a little.
3
Add the onion and cook until golden and the edges are beginning to brown.
4
Add the ginger and garlic and cook gently for a minute or until the garlic no longer smells raw.
5
Add the spices, salt and a splash of water and cook down until dry again.
6
Add the chickpeas and cook for three to four minutes, or until most of the moisture in the pan has dried off.
7
Taste and adjust the seasoning.
8
Pour just over three-quarters of the contents of the pan into a blender with the breadcrumbs, and blend until smooth.
9
Lightly crush the remaining chickpeas in the saucepan, scrape the blended mixture back into the pan and mix well.
10
Mix together all the ingredients for the coleslaw and season to taste.
11
When you are ready to eat, heat the remaining oil in a non-stick frying pan.
12
Make four to six burgers out of the chickpea mixture, making sure the edges are smooth.
13
Place in the pan and cook over a gentle flame for six to eight minutes, turning once, until both sides are lightly browned.
14
Meanwhile, lightly toast your buns.
15
Assemble the burgers as you prefer, with the coleslaw, lettuce and tomato.
16
Balance the remaining bun half on it all and enjoy.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 4 tbsp vegetable oil, 1.5 tsp cumin seeds, 1 small-ish onion, finely chopped, 2 rounded tsp peeled, finely chopped root ginger, and more.

Yes, Mile-high chickpea burgers with Indian purple coleslaw recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mile-high chickpea burgers with Indian purple coleslaw recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions