Difficulty:  Medium

Ready in: 40 minutes

Nutritional facts (est. per serving):


44g fat

159g carb

33g protein

20g dietary fiber


Tools you will need:

Food processor or stick blender

Baking tray


This Box Includes:




Red Onion





Hamburger Buns


Sweet Chili Sauce

Panko Breadcrumbs

Cumin Powder

Olive OIl*

Salt and Pepper to Taste*


Cooking Instructions:

1. Preheat oven to 200 degrees Celsius.

2. Drain and rinse the chickpeas. Wash the fresh produce. Zest the lemon. Juice lemon. Small dice ¼ of the onion, thinly slice the remainder.

3. To prepare the chickpea burgers - in a food processor or with a stick blender, add the coriander stems and mince. Add the 3/4 chickpeas you'll have leftover, lemon zest, lemon juice, cumin, half the coriander leaves and the egg. Pulse to combine but leave some chunks. Season well with salt and pepper. Gently add and mix half of the breadcrumbs and the diced onions. Form into 4 burgers of equal size and thickness, then press remaining breadcrumbs onto both sides and add to a lined baking tray. Drizzled with olive oil (around 2 tbsp) if desired and bake them in the oven for about 25 minutes.

4. To roast the potatoes and burgers - cut the potatoes into 1 cm wedges. Drizzle with olive 3 tbsp olive oil and season with salt and pepper. Add to a lined baking tray and roast, about 25 minutes, or until golden and cooked through.

5. To prepare the toppings,  thinly slice the tomato and cucumber. Grate carrot.

6. If desired, toast the hamburger buns for 2 minutes. To serve, slice each hamburger bun and fill with tomato slices, a chickpea burger, a dollop of sweet chili sauce a few red onion slices, some cucumber slices, grated carrot and the remaining coriander leaves. Serve with potato wedges on the side. Enjoy!



Chickpea and Coriander Burgers with Sweet Chili and Potato Wedges

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