Mum’s Masala Spicy Chickpea pitta’s

These amazing chickpea pitta’s are loaded with protein and taste delicious for the whole family


  • 1 jar of Mums Masala
  • 1 x 400 g tin of chickpea
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • 3 heaped tablespoons plain flour, plus extra for dusting
  • Rapeseed oil
  • Himalaya or sea salt
  • 4 wholemeal pitta’s

Filling for your Pitta’s

  • 1 small fresh lettuce
  • 2 large ripe tomatoes
  • Chilli tomato ketchup or minted yogurt

Prep Time 60 minutes

Cooking Time 10/15 minutes


Drain and place the chickpeas and sweetcorn into a food processor. Take half of the coriander and pick the leaves, add to the processor with a jar of Mums Masala, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain some of texture.

On a flour-dusted surface, divide and shape the mixture into equally sized burger patties around 2cm thick. Pop onto a tray and place in the fridge for around 30 minutes to firm up.

Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.

In the meanwhile, wash and spin-dry some lettuce leaves, then finely slice the tomatoes.

Squeeze a large dollop of chilli ketchup or minted yogurt onto the base of each toasted sliced pitta, then place your Mums Masala Chickpea burger with slices of tomato, a lettuce, a few coriander leaves. Serve with a fresh green salad and roasted sweet potatoes.