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Bombay Chickpea burger

Vegan Friendly
Prep 15 mins
Cook 12 mins
4 (or 2 twice)
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Product Details

Tasty Chickpea burgers with a Indian style twist, packed with flavour and Tyga spices!

Bombay Chickpea Burgers (VE)

Tyga Spices Tyga 2 Kashmiri Chilli Ginger and garlic paste

Ingredients: 400g can of chickpeas Drained and rinsed with water 1 Medium onion Finely diced 1 Red chilli Finely chopped 1 Bunch of coriander Remove stalks & finely chop Juice of 1⁄4 lime 2 tbsp. Vegetable oil 2 tbsp Plain flour Pinch of salt and pepper 4 Burger buns Salad to serve (optional)

Let’s COOK...

  1. On a medium-high heat 1 tbsp of oil and fry onions and garlic and ginger paste for 2 minutes or until they start to turn brown.
  2. Place onion, chilli, coriander into a food processor, add the drained chickpeas, Tyga 2, Kashmiri chilli (see ‘Control the heat’), flour, salt, pepper and lime juice. Process until well mixed.
  3. Dust the surface with flour and dust your hands with flour too and divide the mixture into 4 even balls and place onto a plate.
  4. Place a piece of parchment paper over the chickpea balls and then press down using your hands or bottom of a glass. This helps create the perfect burger shape! Alternatively, you could use a burger presser to shape them if you have one.
  5. Cook the burgers for 8-12 minutes turning halfway through on a bbq or a non-stick frying pan on a medium-high heat with 1 tbsp of oil until perfectly browned!
  6. Serve with a burger bun, salad of choice and Tyga Tomato Chutney (see recipe below).

Tomato Chutney (VE)

Tyga Spices Tyga 14

Ingredients: 1 Onion Roughly diced 2 Cloves of garlic Thinly sliced 1 Fresh chilli (optional) Roughly chopped 1 Bunch of coriander Remove stalks & roughly chop 400g Tinned tomatoes 2 tbps Vegetable oil Pinch of salt

Equipment Food processor/hand blender

Let’s COOK...

  1. Add the garlic and diced onion to the vegetable oil in a frying pan over a medium heat. Stirring continuously for 4 minutes or until the onions are soft.
  2. Add the chopped tomatoes, Tyga masala 14 (see ‘Control the heat’), coriander, salt and chopped chilli.
  3. Bring to the boil and simmer for 4 minutes. Stirring occasionally.
  4. Set aside to cool.
  5. Blend the mixture in a food processor or use a hand blender until smooth or the consistency you prefer.

Ingredients: Ginger & Garlic Paste: (Ginger, Garlic, Citric acid, Sea salt, Ascorbic acid, Potassium sorbate, Sodium Metabisulphite). Tyga no.2: (Garam masala, Coriander, Cumin & Turmeric). Kashmiri Chilli. Tyga no.14: (Garlic powder, chilli powder & chilli flakes).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful. A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.

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