Chickpea burgers with parsley yoghurt

Photographer: Steve Brown

Golden chickpea patties, fresh salad and a herby parsley yoghurt sauce all stacked into a wholegrain bun. Speedy, budget-friendly and seriously satisfying!

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 x 400g cans no-added-salt chickpeagarbanzoXsgarbanzosX, drained and rinsed
1 cup frozen peas and corn, slightly thawed
75g Greek feta, crumbled
¹⁄³ cup fresh parsley leaves, finely chopped
1 carrot, peeled and grated
2 eggs, lightly beaten
½ cup dried breadcrumbs
2 tablespoons olive oil
¹⁄³ cup reduced-fat Greek yoghurt
4 wholegrain buns, toasted
1½ cups mixed leaf salad

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 In a large mixing bowl, mash chickpeas and add peas and corn, feta, half the parsley, carrot, eggs and breadcrumbs. Use your hands to mix all the ingredients together. Make 4 patties the size of your palm.

2 Heat oil in a large frying pan over medium heat. Cook patties for 4-5 minutes on each side, or until golden.

3 In a bowl, add the remaining parsley and yoghurt. To assemble each burger, slice a bun in half and spread with the parsley yoghurt. Add a chickpea patty and salad.

HFG tip

If you have time, chill mixture to make forming patties easier.

Nutrition Info (per serve)

Calories 619 cal

Kilojoules 2590 kJ

Protein 32 g

Total fat 24 g

Saturated fat 8.4 g

Carbohydrates 63 g

Sugar 7 g

Dietary fibre 14 g

Sodium 705 mg

Calcium 307 mg

Iron 7.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.