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.
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
- 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. Add onions and 30ml of olive oil to a frying pan and then place on the heat. Fry onions until brown.
- 3. Add the fried onion (with oil), grated carrot, parsley, tabasco, salt, walnuts (if using) and polenta to the bowl of chickpeas.
- 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. Season to taste.
- 6. Spoon out a tablespoon of mix and shape into burger patties – flatter is better than higher.
- 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!