These chickpea burger patties are a hearty, flavour‑forward plant‑based option that bring together simple whole‑food ingredients with a satisfying kick. Chickpeas form the nourishing base—naturally high in fibre, plant protein, and slow‑release carbohydrates that help keep you full and energised. Ground flaxseed acts as a binder while adding omega‑3 fatty acids and additional fibre, supporting heart health and digestion.

A mix of diced red onion, garlic, and fresh coriander layers in brightness and depth. Red onion and garlic contain natural compounds that support immune function and gut health, while coriander adds antioxidants and a fresh herbal lift. Whole‑grain oats help hold the patties together while boosting the fibre content, making the patties even more satiating and supportive of steady blood sugar.

The seasoning blend brings both warmth and wellness. Cumin and turmeric offer anti‑inflammatory benefits, while black pepper enhances turmeric’s absorption. A splash of red wine vinegar adds tang and helps balance the richness of the chickpeas, and sriracha brings a lively heat that gives the patties their signature kick.

Altogether, these patties are deeply satisfying, nutrient‑dense, and freezer‑friendly—perfect for prepping ahead so you can pull out a wholesome, flavour‑packed meal on even the busiest weeks.

Chickpea burger patties with air-fried sweet potato wedges

Catherine Barclay

Hearty chickpea burger patties with a satisfying kick from sriracha and cumin, served alongside crisp air‑fried sweet potato wedges. Very filling, full of flavour, and perfect to freeze for busy weeks.

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Course Main Course

Servings 8 servings

Ingredients

  

1x2x3x

• 2 tbsp ground flaxseed
• 2 cans chickpea drained and rinsed
• 1 med red onion diced
• 3 cloves garlic minced
• ½ cup coriander (cilantro) diced
• 3 tbsp red wine vinegar
• 1 tbsp sriracha sauce
• 1 tsp cumin powder
• ¼ tsp turmeric powder
• 2 tsp black pepper
• 1 cup whole grain oats

Instructions

 

• Create two flax eggs by adding the grounded flax seed to 5 tablespoons of boiling water and
• Place the chickpeas in a bowl and mash with a fork or pulse with an immersion blender.
• Add all other ingredients except the flaxseed and mix throughly.
• Add flax eggs and mix thoroughly, allow to stand for 10 minutes
• Form into 6-8 patties, if sticky, roll in bread crumbs.
• Place in the fridge for 30 minutes to set
• While patties are in the fridge, airfry sweet potato wedges (around 4 large) for 20 minutes at 200℃ (400℉). Remove from Air-frier and cover in tinfoil until serving.
• After 30 minutes Airfry the patties in batches at 180℃ (350 ℉) for 15 minutes (turning once) or BBQ at around 200℃ (400℉) for 10 minutes each side.

Keyword burgers, Fiber rich, Fibre rich, plant-based, sweet potato cauliflower bake, vegan, wfpb

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