Chickpea Crunch Burgers

These veggie burgers were inspired by falafel. Instead of deep-frying them we coat the patties in cooked bulghur wheat which turns crispy as it pan-fr...These veggie burgers were inspired by falafel. Instead of deep-frying them we coat the patties in cooked bulghur wheat which turns crispy as it pan-fries. Though not an exact dupe, we think this provides a satisfying and healthy alternative. They make a great addition to a salad bowl like tabbouleh, or use them to fill pitta breads. Read more These veggie burgers were inspired by falafel. Instead of deep-frying them we coat the patties in cooked bulghur wheat which turns crispy as it pan-fries. Though not an exact dupe, we think this provides a satisfying and healthy alternative. They make a great addition to a salad bowl like tabbouleh, or use them to fill pitta breads. These veggie burgers were inspired by falafel. Instead of deep-frying them we coat the patties in cooked bulghur wheat which turns crispy as it pan-fries. Though not an exact dupe, we think this provides a satisfying and healthy alternative. They make a great addition to a salad bowl like tabbouleh, or use them to fill pitta breads.

Prep time
30 mins
Cook time
15 mins
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
fibre
Prebiotics
Herbs &
spices
Contains
Nuts, Gluten
Why is this healthy?
Plant
points
High
fibre
Prebiotics
Herbs &
spices

NUTRITION PER SERVING (Read more)

15g
Protein
390kcal
Calories
13g
Total Fat
57g
Carbs
6g
Sugars
12g
Fibre
125mg
Calcium
10%
 
5mg
Iron
28%
 
126mg
Magnesium
30%
 
589mg
Potassium
13%
 
246mg
Sodium
11%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
2.6mg
Vitamin E
17%
 
79mcg
Vitamin B9
20%
 
42mcg
Vitamin A
5%
 
15mg
Vitamin C
17%
 
2.5mg
Zinc
23%
 
74mcg
Vitamin K
62%
 
0.5mg
Copper
56%
 
0.1mg
Vitamin B2
8%
 
3mg
Vitamin B3
19%
 
0.6mg
Vitamin B6
35%
 
316mg
Phosphorus
25%
 
Protein: 15g; Calories: 390kcal; Total Fat: 13g; Carbs: 57g; Sugars: 6g; Fibre: 12g; Calcium: 125mg (10%); Iron: 5mg (28%); Magnesium: 126mg (30%); Potassium: 589mg (13%); Sodium: 246mg (11%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 2.6mg (17%); Vitamin B9: 79mcg (20%); Vitamin A: 42mcg (5%); Vitamin C: 15mg (17%); Zinc: 2.5mg (23%); Vitamin K: 74mcg (62%); Copper: 0.5mg (56%); Vitamin B2: 0.1mg (8%); Vitamin B3: 3mg (19%); Vitamin B6: 0.6mg (35%); Phosphorus: 316mg (25%)
Show more
Why is this healthy?
Plant
points
High
fibre
Prebiotics
Herbs &
spices
Contains
Nuts, Gluten

Ingredients

Serves 8
For the burgers
red onion
Swaps: shallot
finely diced
garlic cloves
minced
cayenne pepper
optional
chickpeas (can)
drained and rinsed
mint
Swaps: coriander
finely chopped
Swaps: coriander
finely chopped
do not use Jumbo oats
bulgur wheat (cooked)
Swaps: millet (cooked)
For the tomatoes and cucumbers
cut into small wedges
cucumber
seeds scraped out and finely sliced
For the tahini sauce
tahini
juiced
To serve
wholegrain pitta
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Method

1

Gather and prepare your ingredients.

2

Heat half of the olive oil in a frying pan and add the red onion with a sprinkle of salt and pepper. Cook, stirring occasionally for 12-15 minutes until reduced, softened and sticky. Allow all of the liquid to evaporate as moisture will lead to a crumbly burger.

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