Tandoori Spiced Chickpea Burgers
These Tandoori Spiced Chickpea Burgers might be one of our favourite vegan recipes ever! They’re loaded with Indian-inspired flavours and bound together by a surprising plant-based ingredient…quinoa! Since they’re packed full of protein and fibre, they’re not just a taste sensation – they’ll leave you feeling fuller for longer too.
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NutritionPer Serving
- Calories370
- Carbs61g
- Protein15g
- Fat5.1g
- Saturates0.7g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
With all the flavours of an Indian-inspired fakeaway and a burger-night spread rolled into one, it’s guaranteed that these Tandoori Spiced Chickpea Burgers will be a hit with the whole family. Our recipe even includes a minty, homemade onion chutney, to really bring each patties’ mild spices to life.
We’ve used a surprising secret ingredient to make our veggie-friendly burgers extra delicious…quinoa! A simple, store-cupboard staple ingredient that’s usually found in salads, it also makes for a great ingredient binder. It’s common to use egg as a binder for burger patties, but there’s no need for that with the magic of quinoa in the mix – making our recipe totally vegan!
While they’re a doddle to make, you can always cut down the faff next time by storing extra patties in the freezer. It’s just as easy to cook and flip them in the pan until they’re irresistibly golden and crispy on both sides.
It’s so easy to personalise and get creative with burgers (just be sure to take note of any extra calories, if you’re counting). If you’re not in the mood for chutney, try topping your burgers with a ketchup instead – trust us, it’s delicious!
What diets are Tandoori Spiced Chickpea Burgers suitable for?
This Tandoori Spiced Chickpea Burgers recipe is suitable for vegetarians, vegans and dairy-free diets.
You can make these burgers gluten-free, as long as you swap out the wholemeal burger buns and vegetable stock cubes for gluten-free alternatives.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Tandoori Spiced Chickpea Burgers?
A food processor will make preparing this recipe far quicker and easier. If you don’t have one at home, mash your burger ingredients together with a potato masher or strong fork.
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‘Amazingly tasty and a great, healthy vegetarian burger. All the better served with the tomato and onion chutney and mango chutney. These add flavour and moisture to the dish. I would also make a cucumber raita next time.’
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A food processor will come in handy for all kinds of recipes.
We’ve seasoned our burger patties with tandoori spice mix.
How many calories are in these Tandoori Spiced Chickpea Burgers?
There are 370 calories per portion in Tandoori Spiced Chickpea Burgers, which means they fall into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
Tandoori Spiced Chickpea Burgers are perfect if you’re following a calorie-controlled diet, and they fit well with any one of the major diet plans (such as Weight Watchers).
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the quinoa in a saucepan and cover with 400ml of cold water. Crumble in the stock cube. Place on the stove and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.
Step 2
When cooked, drain well using a sieve, return to the pan and cover. Leave to cool.
Step 3
While the quinoa cools, mix all the onion chutney ingredients together, cover and keep in the fridge until required.
Step 4
When the quinoa is cool, place in a food processor, along with the chickpeas, tomato puree, tandoori spice and garlic granules. Blitz in short blasts using the pulse function, until it comes together. Don’t over-process – you want to retain the texture of the chickpeas.
Step 5
Scrape into a mixing bowl and ensure everything is well combined. Taste and season with salt and pepper, if required. You can add more spice at this point to suit your taste. You can even add some chilli powder, if you would like more heat.
Step 6
Roll into 4 equal-sized balls and flatten into burger shapes. Cover and place in the fridge to chill for 30 minutes.
Step 7
Spray a good non-stick frying pan with low-calorie cooking spray, and place over a medium heat. When the pan is hot, add the burgers and cook for 5-6 minutes. Carefully flip and cook for another 5-6 minutes until the patties are golden and crisp on both sides.
Step 8
To serve, split the rolls and fill with mixed leaves. Place the burgers on top of the leaves. Top with the onion chutney and a teaspoon of mango chutney for each burger. Enjoy!
What could I serve with these Tandoori Spiced Chickpea Burgers?
Tandoori Spiced Chickpea Burgers are delicious all on their own, or you can turn them into an Indian-inspired feast with any of these slimming-friendly sides:
How do you know when Tandoori Spiced Chickpea Burgers are cooked?
You’ll know your burgers are cooked through when they’re crispy on both sides. It’ll take around 5-6 minutes for the patties to harden on one side – carefully flip one by one until they’ve cooked for a further 5-6 minutes, or until they’re golden brown.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Tandoori Spiced Chickpea Burgers in the fridge?
Ideally you should eat Tandoori Spiced Chickpea Burgers within 4 hours of serving them.
You can refrigerate leftover patties in a container with a tight-fitting lid for 3 days or so. Don’t add salad or chutney to your burgers until they’re reheated and ready to be served.
Can I freeze Tandoori Spiced Chickpea Burgers?
Yes, you can! Leftover patties can be frozen BEFORE they’re cooked, but please remember to store them in a container or bag that is suitable for freezing.
Don’t forget to add a label with what they are and the date they were frozen.
How do I reheat Tandoori Spiced Chickpea Burgers?
To reheat from chilled, place the burgers in a moderate oven for 10-15 minutes, until piping hot throughout and crisp on the outside.
If you’re preparing uncooked patties from frozen, wait until they’re thoroughly defrosted before frying them in a pan. They’ll need frying for around 5-6 minutes on both sides, until the coating has turned golden and crisp.
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Tandoori Spiced Chickpea Burgers
Our Tandoori Spiced Chickpea Burgers are loaded with so much Indian-inspired flavour, they're ideal for a vegan-friendly burger night-in!
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Prep Time
10 MINS
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Cook Time
35 MINS
- KCals 370
- Carbs 61G
Instructions
- Place the quinoa in a saucepan and cover with 400ml of cold water. Crumble in the stock cube. Place on the stove and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.
- When cooked, drain well using a sieve, return to the pan and cover. Leave to cool.
- While the quinoa cools, mix all the onion chutney ingredients together, cover and keep in the fridge until required.
- When the quinoa is cool, place in a food processor, along with the chickpeas, tomato puree, tandoori spice and garlic granules. Blitz in short blasts using the pulse function, until it comes together. Don't over-process – you want to retain the texture of the chickpeas.
- Scrape into a mixing bowl and ensure everything is well combined. Taste and season with salt and pepper, if required. You can add more spice at this point to suit your taste. You can even add some chilli powder, if you would like more heat.
- Roll into 4 equal-sized balls and flatten into burger shapes. Cover and place in the fridge to chill for 30 minutes.
- Spray a good non-stick frying pan with low-calorie cooking spray, and place over a medium heat. When the pan is hot, add the burgers and cook for 5-6 minutes. Carefully flip and cook for another 5-6 minutes until the patties are golden and crisp on both sides.
- To serve, split the rolls and fill with mixed leaves. Place the burgers on top of the leaves. Top with the onion chutney and a teaspoon of mango chutney for each burger. Enjoy!
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Recipe notes
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2 comments
See what others have to say
Angela SprongWednesday 23rd August 2023
Is there a recipe for the mango chutney or is that just a shop bought version . Thank you . I’m looking forward to trying these. Always looking for veggie option alternatives for a few meat free days .
SharonMonday 23rd October 2023
Hi Angela, we’ve used shop bought mango chutney in our Tandoori Spiced Chickpea Burgers. Hope you enjoy the recipe!
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