Avocado Chickpea Burger

Each of us has a preference how to fill our burger: My husband uses buffalo style tabasco sauce in his burger, the kids will leave out the avocado and I have to have avocado in mine. I think it gives it this extra little special taste. Feel free to serve a salad or sweet potato fries on the side.



Avocado Chickpea Burger
Serves 6
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Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
  1. 1 can chickpeas, drained and rinsed well
  2. 2 cup frozen corn kernels, thawed
  3. 1 handful fresh cilantro
  4. 1 handful fresh parsley
  5. Salt, freshly ground black pepper
  6. 1/2 tsp paprika
  7. 1/4-1/2 tsp ground cumin
  8. Zest of 1/2 large or 1 small lemon
  9. 4 tbsp whole wheat flour or spelt flour
  10. 2 large tomatoes, thinly sliced
  11. 1 large avocado, pitted and sliced
  12. 6 large salad leaves
  13. 6 whole wheat burger buns
  14. Ketchup
  15. Dijon mustard (or whole grain mustard)
  1. In a food processor combine chickpeas, corn, herbs, spices and flour and process mixture has a chunky texture.
  2. With moist hands form 6 patties and chill in the fridge for 30 minutes.
  3. Heat oil in a large skillet over medium heat and fry buns until golden brown on both sides.
  4. Meanwhile, cut buns in half and roast in the oven.
  5. To assemble the burgers place a bottom bun half on a plate and top with ketchup and mustard. Layer patty, two tomato slices, salad leave and avocado slices on top and finally the bun top.

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