Cooking time 30 min.


1 x 400 gram canned chickpeas

1 x 340 grams canned corn

1/2 bunch of fresh coriander

1/2 tsp paprika powder 

1/2 tsp ground coriander

1/2 tsp ground cumin

1 lemon

3 tbsp flour

rapeseed oil

 small, round lettuce

2 big ripe tomatoes


4 wholegrain burger buns

 Preparation method

Put the chickpeas and the corn in a food processor. Pick the coriander leaves, add half of the leaves and all stems.
Add the herbs, flour and a pinch of sea salt and grate the lemon rind and mix finely. Not too smooth because you want to keep some structure.
Divide and make 4 equal burgers (on a flour-coated surface) of about 2 cm thick from the mixture. Put them in the fridge for 30 minutes to become firm.
Heat a dash of oil in a large frying pan over medium heat, fry the burgers for 10 minutes, or until golden brown and cooked, turn them over.
In the meantime, loosen 4 nice lettuce leaves, wash and dry them. Cut the sun-dried tomatoes longitudinally.
Squeeze a large blob of ketchup on the base of each bun (toast them if you like), and place the hamburgers on top. Then place a few slices of tomato, a lettuce leaf, a few coriander leaves and finally the other half of the sandwich. Serve with a fresh green salad.
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About Author

Karen has been running health and detox retreats in Portugal since 2012. Having met a lot of clients, therapists and doctors, she has developed a broad view on holistic health.

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