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Satisfy your burger cravings with these Chickpea Burgers

Updated: May 29, 2019



These burgers are the perfect mix between falafel and veggie burger and a great recipe to have in your apron pocket for when burger cravings hit. With chickpeas, tahini, lemon, paprika and cumin, there is no shortage of flavour. They are coated in sesame seeds for a beautifully toasted nutty finish and some crispiness.

Serve on a bed of delicious leafy greens and with this roast red pepper and walnut dip for a tasty lunch or dinner. These burgers keep in the fridge for three days and in the freezer for three months

(makes 6 burgers)


Ingredients

200g sweet potatoes, peeled and washed

1 tablespoon of milled flaxseed (to make a flax egg, see below)

1 x 400g tin chickpeas, drained and rinsed

1 cup ground almonds

1 tbsp tahini

Zest of a lemon

1 tsp smoked sweet paprika

1 tsp ground cumin

Small bunch fresh mint and parsley

3 spring onions, finely chopped

3 tbsp olive oil

Black pepper and sea salt

3 tbsp sesame seeds

Method

Preheat the oven to 190C/Gas 6. Chop the sweet potato into cubes and toss in a tablespoon of olive oil. Season with sea salt and black pepper and place in the oven for 25 minutes.

To make the flax egg, mix one tablespoon of milled flaxseeds with three tablespoons of water and allow to sit for at least five minutes.

Place half the chickpeas in a food processor with the ground almonds, lemon zest, tahini, ground cumin, smoked paprika and fresh herbs. Blitz until well combined.

Scrap into a bowl and add the remaining chickpeas, fresh herbs, roast sweet potato, the chopped spring onions and the flax egg. Season with sea salt and black pepper and use your hands to combine into a burger dough.

Using your hands, form the mixture into six burgers. Place the sesame seeds on a plate and coat each side of each burger in the sesame seeds. Place on a plate and cover with cling film and leave in the fridge for 30 minutes.

To cook, heat two tablespoons of olive oil in a pan over a medium heat and fry the burgers in the pan for 3 minutes on each side.

Serve on a bed of leafy greens and with a dollop of roast red pepper and walnut dip on top.



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