Vegan Chickpea Burgers
Spiced chickpea burgers flavoured with coriander and cumin and served with a vibrant coriander pesto sauce.
Equipment
- food processor or potato masher
- sharp knife
- chopping board
- blender for the pesto
- kitchen paper
- medium scoop – optional
- Baking parchment
Ingredients
- 400 g tin chickpeas rinsed and drained
- 1 clove garlic crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chilli powder
- 1 shallot finely chopped
- 2 tablespoon flour
- 1 tablespoon olive oil
- 1 tablespoon fresh chopped coriander
- ½ teaspoon salt
- vegetable oil for frying
For the pesto
- 20 g fresh coriander rough chopped
- 1 tablespoon lemon juice
- 75 ml olive oil
- 40 g pinenuts
- 35 g vegan Parmesan
- ½ teaspoon salt
Instructions
- Make the pesto by putting all of the ingredients into a liquidiser and blend until smooth.
- Pat the chickpeas dry on kitchen paper then add to a food processor with the rest of the ingredients, (except frying oil).
- Pulse until the mixture is well combined.
- Divide the mixture between 8 or 4 and form into burgers with damp hands.
- Chill in the fridge on baking parchment for 30 minutes.
- Heat the oil in a frying pan and cook over a medium heat for 2-3 minutes each side.
- Serve with the pesto.
Nutrition
Serving: 0gCalories: 398kcalCarbohydrates: 23gProtein: 8gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gSodium: 958mgPotassium: 316mgFiber: 6gSugar: 1gVitamin A: 456IUVitamin C: 4mgCalcium: 75mgIron: 4mg
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