Gillian McKeith's Chickpea Burgers

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 260.8
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 566.2 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 10.9 g
  • Protein: 10.9 g

View full nutritional breakdown of Gillian McKeith's Chickpea Burgers calories by ingredient


Makes 20, 5 servings of 4 burgers.
Pre-heat oven to 220 C / 400 F
Makes 20, 5 servings of 4 burgers.
Pre-heat oven to 220 C / 400 F

Number of Servings: 5


    14.5 oz chickpeas, drained and rinsed
    14.5 oz red kidney beans, drained and rinsed
    1 carrot, trimmed, peeled and finely grated
    1 small onion, peeled and finely grated
    1 oz sunflower seeds, unsalted
    2 tbsp tahini, drained of any excess oil before measuring
    1 garlic clove, peeled and chopped
    1 handful chopped fresh coriander
    1 tbsp wheat-free vegetable bouillon powder


Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.

Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.

Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.

Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest.

Serve with sweet potato wedges and a crunchy raw salad of sugar snap peas, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.

Number of Servings: 5

Recipe submitted by SparkPeople user SUMMERLOVIN79.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    very good,I increase the tahini to 3 tbl, I also add about 3 tbl of hemp seed, for added zinc. - 9/2/09

  • no profile photo

    I love them, I put cilantro instead of corriander, couldn't find it. Delicious and i drizzle lemon and eat it w/a salad and avocado. - 7/19/09

  • no profile photo

    Fantastic recipe, easy to prepare and very tasty!
    I added a little cumin and flipped them halfway while they were baking.
    - 2/11/09