Chickpea Burgers

Name: Chickpea Burgers
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 4tbsp Vegetable Oil; 1 1/2 tsp Cumin Seeds; 1 X Smallish Onion, finely chopped; 2 X Rounded tsp finely chopped root ginger; 4 X Cloves of garlic, finely chopped; 2tsp Ground Coriander; 1 1/2 tsp Ground Cumin; 1 1/2 tsp Garam Masala; 1 1/2 tsp Dried Pomegranate Powder; 1 1/2 tsp Chilli Powder; 2 X 400g tins chickpeas, drained and rinsed; 2 X slices of wholemeal bread, made into crumbs

Serves: 4

Ready in: 30 to 60 mins

Freezes Well Vegan Friendly

These are delicious topped with a tangy mango chutney or garlic yogurt.

Ingredients
Method

Ingredients:

4tbsp Vegetable Oil
1 1/2 tsp Cumin Seeds
1 X Smallish Onion, finely chopped
2 X Rounded tsp finely chopped root ginger
4 X Cloves of garlic, finely chopped
2tsp Ground Coriander
1 1/2 tsp Ground Cumin
1 1/2 tsp Garam Masala
1 1/2 tsp Dried Pomegranate Powder
1 1/2 tsp Chilli Powder
2 X 400g tins chickpeas, drained and rinsed
2 X slices of wholemeal bread, made into crumbs

method:

For the burgers, heat 2tbsp oil in a non-stick pan. Add the cumin seeds and cook for 10-20 secs. Add the onion and cook until golden. Add the ginger and garlic and cook gently for 1 minute. Add the spices, a pinch of salt, splash of water and cook down until dry again.
Add the chickpeas and cook for 3-4 minutes, or until no moisture remains. Blend just over three-quarters of the chickpea mixture with the breadcrumbs until smooth. Lightly crush the remaining chickpeas in the saucepan, and mix with the blended mixture.
Heat the remaining oil in a non-stick frying pan. Make 4-6 burgers out of the chickpea mixture and cook gently for 6-8 minutes, turning once, until both sides are lightly browned.

Print Recipe