Chickpea Chilli Burgers
- 80g rolled instant oats (gluten-free if required)
- 1 ½ red chillies, deseeded (or ¾ tsp dried chilli flakes)
- 1 red pepper, roughly sliced into chunks
- 1 medium red onion, roughly sliced into chunks
- 1 ½ tbsp tamari or soya sauce
- 1 tbsp tomato puree
- 2 tbsp ground flaxseed
- 35g sundried tomatoes, drained
- ¼ tsp salt and black pepper to taste
- 1 x 425g can chickpeas, drained, washed and rinsed
- 2-3 plump garlic cloves
- 1 small carrot, peeled and roughly sliced
- 15g fresh coriander (or parsley if preferred)
- 1 ½ tsp dried mixed herbs
- 3 tbsp protein powder (soya bean or pea)
- 2 tbsp ground chia seed
- 1 tbsp sundried tomato paste
Summer is round the corner and you know what that means? Barbecues! Lazy days enjoying the sunshine, catching up with friends, with chilled drinks and some delicious homemade burgers.
These chickpea burgers make a great barbecue treat. They are ideal for vegans, vegetarians and coeliacs, but are so tasty, meat-eaters will want some too! I love spicing mine up with chillies, but if you are catering for children or those with less spicy palates, you may simply want to omit these.
Of course, these burgers are not just for barbecues, but a super choice for all year round. These are very quick to whip up, uses store-cupboard basics and are healthy and delicious.
Chickpeas are great plant-based sources of protein and fibre. To further boost the nutrient content, I have added ground flaxseed, ground chia seed and protein powder (soya bean and pea varieties work brilliantly). If you do not have these, simply substitute for more oats.
These burgers are delicious hot or cold and sometimes I make a big batch for easy packed lunches for the working week.
- Include 30g of goji berries for a nutrient boost
- Spice it up! Curried chickpea burgers. Add 1 tsp of ground coriander, 1 tsp ground cumin, 1tsp, ½ tsp turmeric and serve burgers with minty yogurt
- Try with different pulses. Black beans and cannellini beans also work well.
- In a food processor or blender, mix together the oats and chickpeas. Pour contents into a large bowl.
- In the same food processor or blender (no need to wash), add the remaining ingredients and whizz. Pour into the bowl containing the oats – chickpea mixture. Mix well.
- Using your hands, mould the mixture into 5-6 large patties.
- Chill for 20 minutes or overnight to firm up.
- Pan fry in a little coconut oil for 7-8 mins, or grill or barbecue for 10-12 mins, turning half-way through to cook both sides.
- Serve. I love serving mine with guacamole and lots of fresh salad.