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Chickpea & Roasted Pepper Burgers

Prep Time:

30 mins

Cook Time:

30 mins


Serves 5

Diet type



For the paprika mayonnaise:

  • 5 tbsp. mayonnaise

  • 1 tsp. smoked paprika

  • 2 tsp. lemon juice

  • salt

For the burgers:

  • 1 small sweet potato

  • 1 tsp. olive oil + 2 tbsp. extra for frying

  • 1 clove garlic, minced

  • 1 jalapeño pepper, seeded and minced

  • 1 tsp. ground cumin

  • ¼ tsp. chili powder

  • 1x 14 oz. (400g) can chickpeas, drained

  • ¼ cup (60g) roasted red pepper, drained, chopped

  • 5 tbsp. panko breadcrumbs

  • 2 tbsp. fresh parsley, finely chopped

  • salt & pepper

  • 5 burger buns

  • lettuce leaves, to serve


Step 1

Make the paprika mayonnaise by mixing together the mayonnaise, smoked paprika and lemon juice. Season to taste with salt and set aside.

Step 2

Boil the sweet potato in a small pot until tender, this will take approximately 15 minutes. 

Step 3

Drain and cool before cutting into small cubes.

Step 4

In a small skillet, warm 1 teaspoon of olive oil over medium heat. Add the garlic, jalapeño pepper, cumin and chili powder. Stir to combine and cook for a minute.

Step 5

In a food processor, pulse the chickpeas until finely chopped, but not puréed. Transfer into a large bowl and add the roasted red peppers, panko breadcrumbs, parsley, sweet potato and garlic. Season to taste with salt and pepper. Using your hands, mix until well combined and then form the mixture into 5 patties.

Step 6

Place the remaining olive oil in a large skillet over a medium-high heat. Add the patties and cook for 3 minutes on each side, until golden brown.

Step 7

Place a lettuce leaf on the bottom half of each bun, top with a chickpea burger and spoon over the paprika mayonnaise. Serve immediately.

Nutritional information (per serving)



Fats (g)


Carbs (g)


Protein (g)


Fiber (g)


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