Overview
If you are a fan of vegetarian food like me you will just love these chickpea burgers. Use chickpea as a base and feel free to add your own twist to the other ingredients. I’ve tried a few variations and this one is my favourite so far…..I’ll keep experimenting and updating this if some other combination works better.
Ingredients
- Two tins cooked chickpeas (drained and rinsed)
- Two medium sized potatoes boiled and mashed
- One cup chopped coriander
- Half cup tinned sweet corn (water drained)
- Two finely chopped onions or a few spring onions finely chopped
- 5 cloves garlic, minced
- Half cup chopped sun dried tomatoes
- 3 to 4 tbsp tahini
- 3 tbsp ground cumin
- 1 tsp turmeric powder
- 3-4 tsp sea salt (or more if required)
- 3-4 tsp freshly ground black pepper
- 1-2 tsp lemon juice
- 2-3 cups bread crumbs
- 1 cup plain or wholewheat flour (if needed)
- Olive oil
Method
- Put everything except the bread crumbs and flour in a food processor and combine till you have a rough paste
- Taste and adjust the seasoning if required
- Tip the paste out in a large mixing bowl and add 2 cups of bread crumbs and knead slightly till you get a dough. If it seems very dry add some olive oil and if it’s too wet add more bread crumbs and/or flour to make a dough
- Divide dough into 10-12 balls, flatten them and lay them out on a parchment paper
- Refrigerate for 30 minutes or more
- Once you are ready to cook, heat a pan and add some olive oil and pan fry the flattened patties and cook for a few minutes on each side till golden brown. You could cook slightly less and finish off in the oven if you prefer
- To serve slice each bun and add your favourite fillings and a burger patty and enjoy
