Please take a moment to review Hachette Book Group's updated Privacy Policy: read the updated policy here.

The Food Medic’s Tandoori Chickpea and Courgette Burgers

It’s no secret that I’m a big meat eater, but there’s something about a veggie burger that’s just so satisfying and moreish that I find myself craving this over a beef burger.

The base of this burger is chickpeas, a staple ingredient in my cupboard and many of my recipes. They’re packed full of protein, so make a great meat alternative, not to mention all the fibre, vitamins, and minerals they contain. This recipe also works well as a brunch option with a runny poached egg served on top.



1 small onion, diced
1 clove garlic, crushed or grated
2 tbsp coconut oil
1 400g tin chickpeas, rinsed and
½ courgette, grated
1 tbsp tahini
1–2 tbsp Oatly milk
50g 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, tahini, 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.

Recipe extracted from The Food Medic by Hazel Wallace, published by Yellow Kite, £20
Photo credit: Susan Bell