Chickpea burgers

    10 hours 36 min

    Chickpeas, coriander and tahini are combined with cumin and chilli powder in this vegetarian and gluten free burger. Serve with guacamole on top.

    1 person made this

    Serves: 8 

    • 400g dried chickpeas
    • water to cover
    • 25g roughly chopped coriander leaves and stems
    • 2 medium eggs
    • 5 cloves garlic, peeled
    • 3 tablespoons chickpea flour
    • 2 tablespoons tahini
    • 2 teaspoons ground coriander
    • 1 teaspoon salt
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chilli powder
    • 120ml vegetable oil, or as needed

    Prep:15min  ›  Cook:1hr6min  ›  Extra time:9hr15min soaking  ›  Ready in:10hr36min 

    1. Place the chickpeas into a large container and cover completely with cool water; let stand 8 hours to overnight.
    2. Drain water from chickpeas and transfer them to a pot; cover with water. Bring water to the boil; reduce heat and simmer until chickpeas are tender, about 1 hour. Cool chickpeas until easily handled.
    3. Combine chickpeas, fresh coriander, eggs, garlic, chickpea flour, tahini, ground coriander, salt, cumin and chilli powder in a blender; blend until well mixed but still chunky. Form mixture into burgers.
    4. Heat oil in a large pan over medium heat; fry burgers until golden and crisp, about 3 minutes per side.

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