Chickpea Burgers with Coriander Yogurt Sauce

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  • Total Time: 0 hrs 35 mins
  • Hands-on Time: 0 hrs 35 mins
  • Makes: 2 large burgers

A simple, warmly-spiced veggie and chickpea burger with a creamy coriander-spiked yogurt sauce is the kind of effortless dinner this season’s all about. Pan fry and serve on your favorite bun – or atop greens for a lighter meal.


  • 1/2 teaspoon

    SO Garlic powder org
  • 1 teaspoon

    SO Coriander ground organic
  • 1 teaspoon

    SO Cumin ground organic
  • 1/2 teaspoon

    SO Paprika Ground Organic
  • 1 15-ounce can chickpeas, drained and rinsed

  • 3 scallions, trimmed and coarsely chopped

  • 1/4 cup chopped flat-leaf parsley, coarsely chopped

  • 2 tablespoons all-purpose flour

  • 1 large egg

  • 1 teaspoon kosher salt

  • 2 tablespoons olive oil

  • 2 hamburger buns

  • 1/2 cup arugula, for serving

  • 1/2 cup shredded carrots, for serving

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon lemon juice

  • pinch kosher salt


    1. In a food processor, combine chickpeas, scallions, parsley, garlic powder, flour, egg, salt, 3/4 teaspoon coriander, cumin, and paprika. Pulse, stopping a few times to scrape down the sides, until a coarse mixture forms and it holds together when pressed.

    2. Form into 2 even patties (for large burgers) or 4 even patties (for smaller burgers).

    3. Heat olive oil in a non-stick skilled over medium-high heat. Add the patties and cook until golden brown on the first side, about 4 minutes. Carefully flip the burgers and continue cooking for 3 to 4 minutes on the second side, or until golden brown.

    4. Meanwhile, in a small bowl, whisk together the yogurt, lemon juice, salt and 1/4 teaspoon coriander.

    5. Serve burgers on sliced buns with arugula, shredded carrots and a generous spoonful of yogurt sauce.

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