Mile-high chickpea burgers with Indian purple coleslaw

Mile-high chickpea burgers with Indian purple coleslaw

Anjum's Indian Vegetarian Feast
Emma Lee

These burgers are spicy and deeply satisfying. Put aside any preconceptions of bland, mass-produced bean burgers, these are so much more. The coleslaw really adds vivacity with its texture, freshness and tanginess. The patties also work well made into kebabs and rolled into a wrap with the coleslaw, chutney and garlic yogurt.

For the burgers


Quantity Ingredient
4 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 small-ish onion, finely chopped
2 rounded teaspoons root ginger, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 1/2 teaspoons dried pomegranate powder, (optional but really delicious)
1 1/2 teaspoons chilli powder
salt, to taste
800g canned chickpeas, drained and rinsed
2 slices wholemeal bread, crumbed

For the purple coleslaw

Quantity Ingredient
50g red cabbage, shredded
20g red onion, finely sliced
30g carrots, finely sliced
large handful coriander leaves, chopped
80g mayonnaise
30g greek yogurt
2 teaspoons lemon juice
freshly ground black pepper

To serve

Quantity Ingredient
crispy lettuce leaves
1 large vine tomato, sliced
4 large burger buns
or 6 small burger buns


  1. For the burgers, heat 2 tablespoons of the oil in a non-stick saucepan. Add the cumin seeds and cook for 10–20 seconds, or until they have darkened a little. Add the onion and cook until golden and the edges are beginning to brown. Add the ginger and garlic and cook gently for a minute or until the garlic no longer smells raw. Add the spices, salt and a splash of water and cook down until dry again.
  2. Add the chickpeas and cook for three to four minutes, or until most of the moisture in the pan has dried off. Taste and adjust the seasoning. Pour just over three-quarters of the contents of the pan into a blender with the breadcrumbs, and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the blended mixture back into the pan and mix well.
  3. Mix together all the ingredients for the coleslaw and season to taste.
  4. When you are ready to eat, heat the remaining oil in a non-stick frying pan. Make four to six burgers out of the chickpea mixture, making sure the edges are smooth. Place in the pan and cook over a gentle flame for six to eight minutes, turning once, until both sides are lightly browned.
  5. Meanwhile, lightly toast your buns. Assemble the burgers as you prefer, with the coleslaw, lettuce and tomato. Balance the remaining bun half on it all and enjoy.
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