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A healthy burger that's filling too. These are great for anyone who craves a big bite but doesn't want the calories



Total time

16 minutes


Dinner, Lunch


  • 400 g can chickpea (rinsed and drained)
  • 1 red onion (small, roughly chopped)
  • 1 garlic clove (chopped)
  • handful flat-leaf parsley (or curly parsley)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp harissa paste (or chilli powder)
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • pitta bread (toasted, to serve)
  • 200 g tomato salsa (to serve)
  • green salad (to serve)


  1. Drain a 400g can chickpeas and pat dry with kitchen paper.
  2. Tip into a food processor along with 1 small roughly chopped red onion, 1 garlic clove, handful of flat-leaf parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chillli powder, 2 tbsp plain flour and a little salt.
  3. Blend until fairly smooth, then shape into four patties with your hands.
  4. Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.
  5. Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.
  6. View the recipe instructions at BBC Good Food


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