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.
Jerryfish
1 person made this
Ingredients
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
Method
Prep:15min ›
Cook:1hr6min ›
Extra time:9hr15min soaking ›
Ready in:10hr36min
- Place the chickpeas into a large container and cover completely with cool water; let stand 8 hours to overnight.
- 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.
- 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.
- Heat oil in a large pan over medium heat; fry burgers until golden and crisp, about 3 minutes per side.
