Handmade vegetable tandoori burgers. Great for BBQs and family dinners.

  • Serves: 5 people
  • Prep time: 60 minutes
  • Cooking time: 25 minutes
    • Indian

    Tandoori Chickpea and Courgette Burgers

    Recipe Information

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    1 small onion, diced

    1 garlic clove, crushed or grated

    2 tbsp coconut oil

    1 x 400g tin of chickpeas, rinsed and drained

    ½ courgette, grated

    1 tbsp peanut butter

    1–2 tbsp UHT Almond Milk

    50g GF oats

    ½ tsp turmeric

    ½ tsp ground cumin

    ½ tsp chilli powder

    Salt and black pepper


    Fry the onion and garlic in a teaspoon of the coconut oil until soft and translucent.

    Place the chickpeas in a food processor along with the courgette, milk, oats and seasoning, to taste.

    Pulse until they are combined, but not completely smooth, to retain a bit of texture.

    Divide the mixture into 5 or 6 palm-sized burgers.

    Place on a tray in the fridge for 30–60 minutes to firm up.

    Preheat the oven to 180°C/350°F/gas mark 4.

    Heat the remaining coconut oil in a non-stick frying pan and cook the burgers for about 5–10 minutes on both sides to crisp up the outside and seal in the moisture.

    Place the burgers on a tray lined with greaseproof paper and bake in the oven for 20–25 minutes.

    Serve these up with a salad of your choice. We recommend lettuce, tomatoes, sprouts and avocado.

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