RECIPE: Vegan chickpea burger

vegan chickpea burger

A plant-based diet doesn’t mean sacrificing some of your favourite dishes. This vegan chickpea burger recipe is an excellent alternative to a traditional meat patty, with lots of pulses and vibrant herbs.

INGREDIENTS

1 tin chickpeas (400g)
1 medium onion, finely chopped
60ml olive oil
1 large carrot, finely grated
good handful of chopped parsley
good dash of tabasco
1 teaspoon salt
25g walnuts, chopped (if desired)
6 tablespoons polenta
Salt and pepper, to season
60ml vegetable oil, for frying or baking

METHOD

  1. 1. Separate chickpeas and their liquid, keeping liquid for later. Put the chickpeas into a food processor and pulse until they are coarsely chopped. Transfer into large bowl and set aside.
  2. 2. Add onions and 30ml of olive oil to a frying pan and then place on the heat. Fry onions until brown.
  3. 3. Add the fried onion (with oil), grated carrot, parsley, tabasco, salt, walnuts (if using) and polenta to the bowl of chickpeas.
  4. 4. Mix everything together but do NOT overmix or the burgers will become too fine. They need to have some crunch. If the mixture seems too dry, stir in a little of the chickpea water to loosen the mix. The mixture must be able to be formed into burgers so must not be too soft.
  5. 5. Season to taste.
  6. 6. Spoon out a tablespoon of mix and shape into burger patties – flatter is better than higher.
  7. 7. If baking, place on greased baking tray and drizzle with a little vegetable oil. Bake in oven 200ºC/390ºF until a golden brown colour. If frying, heat a pan with a little vegetable oil and fry patties until golden brown on both sides. Enjoy with lettuce, tomato and relish in a vegan burger bun!

 

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