These sweetcorn and chickpea burgers are a great vegetarian recipe for all the family. They are packed full of nutritious ingredients and are 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 lightly fried to give them a crispy outside. Then they are baked in the oven to finish off the cooking.
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. Incidentally you can make them without frying them first but they are very soft inside if you do this and I think that the texture is better if they're lightly fried first.
Can these be made in advance?
Absolutely. In fact they are better if they're made in advance and left to rest in the fridge as the mixture is pretty sticky.
I like to make them in the morning while the toddler is at pre-school. I can then stick them in the oven once we get home from school leaving me with both hands free to break up fights/police arguments.
Let's be honest - things are not harmonious with my three at the moment - aren't siblings meant to like each other at least some of the time?
This recipe is adapted from one in vegetarian cookbook, Proper Healthy Food by Nick Knowles*. It's not a family-focused cookbook but I have found a surprising number of recipes that my kids will actually eat.
How to make sweetcorn and chickpea veggie burgers:
Please do not reproduce this recipe without permission.
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Sweetcorn and chickpea veggie burgers
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 clove garlic finely chopped
- 1 teaspoon ground coriander
- 200 g cooked sweetcorn
- 240 g tinned chickpeas (1 standard 400g tin) drained and rinsed
- 1 tablespoon chopped parsley
- 100 g breadcrumbs
- 60 g spelt flour
- 1 egg beaten
- Salt and pepper to taste
To coat the burgers
- 40 g spelt flour
- 1 teaspoon ground cumin
- 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 cook for a further minute or two. Set aside and allow to cool slightly.
- Place 200g cooked sweetcorn, the drained chickpeas and 1 tablespoon chopped parsley into a food processor and pulse until well combined.
- Add the onion mixture, 100g breadcrumbs, 60g spelt flour and a beaten 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. The mixture is very sticky but that's ok - you're going to leave them in the fridge to firm up.
- Place the baking tray in the fridge for at least one hour to firm up.
- When you're ready to cook them pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Mix 40g flour and 1 teaspoon ground cumin together in a shallow tray or bowl and dip each burger in, ensuring that both sides get coated.
- Heat a little olive oil in a frying pan and cook the burgers for 3-4 minutes on each side. If you're cooking all six you'll probably want to do two or three at a time depending on the size of your pan.
- Place them back on the baking tray and bake for 15-20 minutes until brown on both sides.
- Serve with sweet potato wedges, hummus or tahini sauce, salad and any other burger fillings you love.
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