Haloumi, chickpea and quinoa burgers

Veges are the stars in this delicious recipe for haloumi, chickpea and quinoa burgers. Serve for a filling, healthy family meal that doesn't skimp on flavour!

By Jennene Plummer
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 cup tri-coloured quinoa
  • 400 gram chickpeas, rinsed, drained
  • 1/2 cup coriander leaves, chopped
  • 1/4 cup sunflower seeds
  • 2 tablespoon sesame seeds
  • 2 garlic cloves, crushed
  • 1 tablespoon ground cumin
  • 2 teaspoon ground coriander
  • 1 egg, plus 1 egg yolk extra
  • 2 tablespoon olive oil
  • 125 gram haloumi, sliced
  • 4 bread rolls, split, toasted
  • 60 gram bag rocket leaves
  • 2 heirloom tomatoes, sliced
  • chipotle barbecue sauce, baby cucumbers to serve


  • 1
    Cook quinoa following packet instructions. Cool.
  • 2
    In the bowl of a food processor, combine quinoa, chickpeas, coriander, seeds, garlic, spices, egg and yolk. Process until smooth. Form 2/3 cup mixture into patties. Arrange on an oven tray lined with foil. Chill for 30 minutes to firm.
  • 3
    In a medium frying pan, heat half the oil on medium. Fry haloumi for 1-2 minutes each side until golden. Drain on a paper towel and set aside.
  • 4
    In the same pan, heat remaining oil on medium. Cook patties for 3-4 minutes each side until golden. Drain on a paper towel.
  • 5
    Top toasted roll base with rocket, tomato, burger patty, haloumi and a dollop of chipotle sauce. Finish with roll top and serve with sliced baby cucumbers.


  • Chill patties to firm them before cooking. Cover in panko crumbs, if desired.