Tasty Chickpea Burgers

These tasty patties are great with fresh salads and a tomato salsa. Gluten free and suitable for vegans with my special tip!

Tasty Chickpea Burgers. GF, Vegan (see notes).

josie These tasty patties are great with fresh salads and a tomato salsa. Gluten free and suitable for vegans with my special tip! Dinners Tasty Chickpea Burgers European Print This

Serves: 6 Prep Time: 30 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 Can of chickpeas
1 Can of kidney beans
2 Carrots peeled and chopped
1 Onion chopped
2 Garlic cloves peeled and chopped
1 Tablespoon of ground flaxseed
Large handful of fresh coriander
2 Tbsp of tahini
1 Tsp ground cumin powder
Pinch of allspice
Glug of rapeseed oil
Salt and Pepper
One egg - whisked - for a vegan alternative as a binding agent, soak linseeds in a little boiling water overnight and use the jelly and seeds.
One whisked egg for coating (if using).

Instructions

Linseed soaked in hot water makes a good alternative binding agent for Vegans.

Pre-heat the oven to 180°C and line a large baking tray with foil or grease proof paper. If using foil wipe a little oil over too to prevent sticking, this is important as they do have a tendency to stick.

Fry off the chopped onion with the garlic in the rapeseed oil until the onion is soft and translucent.

Place all the ingredients, except your binding agent, into a blender and blend until all everything is mixed together but still fairly coarse in texture. Use the pulse setting to make sure it doesn’t get too smooth but make sure your carrots are broken down. Take the lid off and stir it occasionally to get the mixture off the bottom.

Once done, add the egg or the linseed mixture to bind it, season well with salt a pepper and blend through again. Wet your hands a little to handle the mixture, and shape it into 6 round patties. Gently brush with the egg mix if using. Place the patties onto the baking sheet and cook in the oven for 10 minutes, take out and gently slide a spatula underneath each patty to release it from the sheet, re-brush with whisked egg if using. Pop back in for a further 15 minutes until golden brown. Gently slide a spatula under each patty to release from the sheet and serve with fresh salads and a tomato salsa.

Notes

If your patties are not holding together too well, don't be afraid to re-shape them with your hands when you take them out.