Chickpea burgers with cucumber raita and green salad

Serves 2


10ml olive oil (divided)

200g/ 2 carrots, grated

150g/ 1 onion, finely chopped

1/2 tsp chopped chillies in water

2 garlic cloves, crushed

1/4 vegetable stock cube

a little boiling water from the kettle

1 can chickpeas (270g drained weight), rinsed and drained

1 rye crackerbread

100ml low fat natural yoghurt

1 egg

black pepper


1/4 cucumber, chopped

1/4 pepper, chopped

1 garlic clove, crushed

3-4 fresh mint leaves, finely chopped

100ml natural yoghurt

pinch of paprika

baby gem leaves, to garnish

cling flim

How to prepare:

  1. Heat he oil in a wok or non-stick pan. Add the grated carrot, chopped onion, chopped chillies, crushed garlic, vegetable stock cube and a little boiling water to the wok. Stir to combine, cover with a lid and cook on a medium heat for 5-10 minutes until the ingredients have softened.
  2. While this is cooking, mash the chickpeas with a potato masher or an electric multi mixer.
  3. Mix the mashed chickpeas with the cooked carrot and onion mixture in a bowl. Set aside to cool.
  4. Under cling film, bash the rye cracker bread until it looks like breadcrumbs.
  5. Beat the yoghurt and egg together with a fork in a bowl and stir in the bashed cracker bread. Set aside
  6. Once the chickpea, carrot and onion mix has cooled, stir in the yoghurt and cracker bread mixture. Add a pinch of black pepper.
  7. Form little mini burgers from the mixture (4-6).
  8. Heat 1 tablespoon of oil in your wok or non stick pan on a medium heat and place your burgers on it to cook. Cover the pan and leave until fully cooked and browned. (Halfway during the cooking turn the burgers so that the cook evenly on both sides.)
  9. While they are cooking, make your raita by combining the cucumber, pepper, garlic, mint, yoghurt and pinch of paprika in a bowl.
  10. To serve, place the cooked chickpea burgers on your baby gem leaves and spoon over the raita or serve the raita with it.

Calories per serving