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  • 2 x 400 g cans no-added-salt chickpeas, drained and rinsed
  • 3/4 cup low-fat natural or Greek yoghurt
  • 2 tbs curry powder
  • 1 egg
  • 1 cup breadcrumbs
  • 3 spring onions (including green tops), finely chopped
  • 1 tsp ground coriander
  • spray olive or canola oil spray
  • 1 tomato, sliced
  • 1/2 Lebanese cucumber, sliced
  • 6 leaves lettuce
  • 6 slices canned beetroot slice
  • 6 roll wholemeal or wholegrain roll


  1. Mash chickpeas with a fork or process in a food processor until roughly chopped.
  2. Add yoghurt, curry powder, egg, breadcrumb, spring onions and coriander to the chickpeas. Season with pepper and stir until well-combined.
  3. Roll 4 tablespoons of mixture per patty into balls and then flatten to make patties.
  4. Cut buns in half.
  5. Turn frypan onto medium heat and spray with oil. Cook patties for 4-5 minutes on each side until golden. Serve in a bun, with tomato, cucumber, beetroot and lettuce.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission

  • recipe step image
    Recipe by Food Sensations
  • recipe step image
  • recipe step image
  • recipe step image
    Mash chickpeas with a fork or process in a food processor.
  • recipe step image
    Shape mixture into balls then flatten into patties.
  • recipe step image
    Cook patties until golden.

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Nutrition Information

per serving per 100g
Energy 2165 kJ 561 kJ
517 Cal 134 Cal
Protein 22.8 g 5.9 g
Fat, total 8.1 g 2.1 g
— saturated 1.6 g 0.4 g
Carbohydrate 79.2 g 20.5 g
— sugars 14.6 g 3.8 g
Sodium 1121 mg 290 mg
Fibre 15.2 g 3.9 g

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