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Mexican Chickpea Burger

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Recipe Ingredients


  • 400g tin chickpeas, drained and rinsed
  • 1 large egg
  • salt and freshly ground black pepper
  • 400g tin lentils, drained and rinsed
  • 75g fresh white breadcrumbs
  • 4 spring onions, finely sliced
  • 1 green chilli, deseeded and finely chopped
  • finely grated zest of 1 lime
  • small handful fresh coriander, roughly chopped
  • 1 tbsp olive oil




  • 1 avocado, peeled, stoned and sliced
  • juice of 1 lime
  • 2 spring onions, finely sliced
  • 2 tomatoes, finely chopped
  • small handful fresh coriander, chopped, plus extra to garnish
  • 4 large flour tortilla wraps
  • sour cream, optional, to serve

Recipe Directions

1. To make the burgers, put the chickpeas, egg and plenty of seasoning into a food processor and whizz until smooth. Scrape mixture into a large bowl and stir in lentils, breadcrumbs, onions, chilli, lime zest and coriander, and mix to combine. Divide mixture equally into four and shape each into a flattened patty.

2. Heat oil in a large pan and fry patties for 10 minutes, turning once, until golden and piping hot.

3. Meanwhile, put avocado slices in a bowl and squeeze over juice from 1⁄2 the lime. In a separate small bowl, stir together spring onions, tomatoes, coriander and remaining lime juice.

4. Serve burgers, avocado and salsa folded into the tortillas, with sour cream if you like.

Each Serving:

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