Packed full of veg and plant-based protein, these chickpea and sweetcorn burgers are a great meat free meal that the whole family can enjoy. Vegetarian and vegan-friendly and easy to make in advance.
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Falafel burgers are a great family recipe
My kids like falafel, so I call these falafel burgers. The sweetcorn is blended up with the chickpeas so no-one can get upset about it being there.
We love to eat these:
- served in a bun
- perhaps with a side of sweet potato wedges
- some hummus or tahini sauce
- and salad leaves for those of us who don't think it's a sin to put salad in a burger (i.e. the grown ups in this house).
These sweetcorn and chickpea veggie burgers make a pretty great family meal.
How are these chickpea veggie burgers cooked?
These falafel burgers are oven-baked.
This makes them a lot healthier than deep fried falafels. It also means that they have a softer texture.
We love this but just be aware that these aren't as crispy as the falafels you'll get in a takeaway.
Can these be made in advance?
Yes, these chickpea and sweetcorn burgers are good to make ahead.
They can rest in the fridge for the whole day if needed before being popped in the oven when you're ready to cook dinner.
Storage
Leftover burgers can be stored in the fridge for up to three days.
More veggie burger recipes you might like
If you like these sweetcorn and chickpea burgers then you might also like:
- potato and quinoa burgers
- homemade bean burgers
- falafel sliders
- beetroot burgers
- mushroom burgers
- black bean burgers
Why not make some oven-baked sweet potato wedges for the side?
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these burgers you will need:
- a tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon ground flax seeds (read more about making a flax egg)
- 2 tablespoons cold water
- 200 g cooked sweetcorn
- 240 g tinned chickpeas (1 standard 400g tin) drained and rinsed
- 1 tablespoon chopped parsley
- 100 g breadcrumbs
- 60 g oats
- Salt and pepper to taste
You will need a food processor* to make this recipe.
How to make sweetcorn and chickpea veggie burgers
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
1. Heat a tablespoon of olive oil in a non-stick frying pan and fry the onions until soft and turning brown.
2. Add the garlic and continue cooking for a minute or two more.
3. Next add a teaspoon each of ground cumin and ground coriander.
4. Stir to mix and cook for 30 seconds more.
5. Mix a tablespoon of ground flax seeds with two tablespoons of cold water to make a flax egg and set aside.
6. Place the chickpeas and sweetcorn into a food processor.
7. Process until broken down and well combined.
8. Add the chopped parsley, 100g breadcrumbs and 60g oats and season with salt and pepper.
9. Process again.
10. Use your hands to shape into six patties and place on a lined baking tray. Chill in the fridge for 30 minutes and then bake in a preheated oven for 20-30 minutes, turning over half way.
Please do not reproduce this recipe without permission.
If you've made this recipe please a leave a star rating and comment below. Thank you
Sweetcorn and chickpea veggie burgers
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon ground flax seeds
- 2 tablespoons cold water
- 200 g sweetcorn cooked
- 240 g tinned chickpeas (1 standard 400g tin) drained and rinsed
- 1 tablespoon parsley chopped
- 100 g breadcrumbs
- 60 g oats
- Salt and pepper to taste
To serve
- Burger buns
- Vegan cheese slices
- Gherkins or other pickles
- Lettuce
- Tomato slices
- Ketchup or mayo
Instructions
- Heat 1 tablespoon olive oil in a small frying pan. Add 1 chopped onion and cook over a medium heat until soft. Stir often. Add a clove of chopped garlic and 1 teaspoon ground coriander and a teaspoon of ground cumin. Cook for a further minute or two. Set aside and allow to cool slightly.
- Prepare a flax egg by mixing a tablespoon of ground flax seeds* with 2 tablespoons cold water and setting aside to thicken.
- Place 200g cooked sweetcorn and the drained chickpeas into a food processor and pulse until well combined.
- Add the onion mixture, 100g breadcrumbs, 60g oats, 1 tablespoon chopped parsley and your flax egg and pulse again. Season to taste with salt and pepper.
- Line a baking tray with non-stick baking paper. Using your hands (you may wish to lightly oil them) or two spoons divide the mixture one by one into six little patties, flatten them, and place on the baking tray.
- Place the baking tray in the fridge for at least 30 minutes to firm up.
- When you're ready to cook them pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Place them back on the baking tray and bake for 15 minutes. Carefully turn over with a spatula and return to the oven for a further 10-15 minutes until golden brown on both sides.
- Serve in burger buns with your favourite fillings and chips or wedges on the side.
Notes
- Nutritional information is approximate and is intended as a guide only.
- *You can also use ground chia seeds to make a chia egg.
Nutrition
Pin sweetcorn and chickpea burgers for later
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Gina
I loved these burgers. Anyone who hasn't tried your recipes should try these! Great ingredients and easy peasy. I tried using 'gram masala' as I didn't have the spices you suggested. This recipe is now in my 'everyday' cook book. A BIG thank you.
Mandy Mazliah
So glad you enjoyed them Gina and great to know that garam masala works well
Nigel
Thanks for this recipe. It’s great to eat a burger that isn’t a beef burger.
Mandy Mazliah
So glad you enjoyed it Nigel
Kat (The Baking Explorer)
I don't like sweetcorn, but I think this would be a great sneaky way to get me to eat it!
Mandy Mazliah
You're in good company with my kids then!
Kirsty Hijacked By Twins
Oooh Mandy these sound so good! I love chickpeas and I am sure the kids would love these thanks to the sweet corn! Thank you for sharing with #cookblogshare x
Mandy Mazliah
Thanks Kirsty!
jacqueline Bellefontaine
I love the sound of this recipe, not least because it is made from things I generally have at home, so no need to go shopping first. Will pin for just such an occasion when i think I dont have anything to eat.
Mandy Mazliah
It's great to have a few recipes like this to fall back on isn't it
Angela / Only Crumbs Remain
These soung gorgeous Mandy, I'd love to try one - I wonder if hubby would notice the tiny bit of coriander in the mix if I sneaked it in!!!
Angela x
Mandy Mazliah
Well maybe but you could always leave it out!
Midge @ Peachicks' Bakery
And I think there is something in the air.. the Peachicks have been awake for less than half hour and I'm already tearing my hair out with them!! Hang in there mummy!!
Mandy Mazliah
It’s every day with my lot - they fight constantly!!
Midge @ Peachicks' Bakery
I love the sound of these!!! Definitely salad in burgers! Peachicks reckon... Kale leaves, raw onion & gherkins plus English mustard!!
Mandy Mazliah
Yes to all of those apart from raw onion!!
Alison's Allspice
I love veggie burgers, this looks delicious! Blending the corn in sounds like a great trick to help kids get more veggies!
Mandy Mazliah
Thanks Alison - we really enjoyed them!