To start doing more savoury recipes has been one of goals for a while but with a lack of good lighting and no desire to make my dinner at 11am I was going to put this idea on hold for a little while. BUT in the spirit of Veganuary it seemed like a good time to change my mind so here we are with my first ‘proper meal’ recipe. This veggie burger is super simple, reasonably quick and full of flavour.
We’re using chickpeas as the base and basic ingredients, no need for egg replacers, flax or chia seeds or anything hard to find. It’s full of smoky flavours and a delicious texture.
Personally, I think these burgers reach their full potential when they’re served in spiced pitta breads with a side of sweet potato fries. Alas with the holiday season in full swing, my supermarket shelves were empty so I’m serving it up today in a standard seeded roll.
This recipe is gluten free, dairy free, vegan and full of fibre as well as a good source of protein.
Serves: three patties
- 1 can of chickpeas, drained and rinsed
- Half a large carrot
- 150g mushrooms
- 1 red onion
- 2 cloves garlic
- 2-3 tbsp buckwheat flour
- Half tsp smoked paprika
- Half tsp chilli powder
- Quarter tsp cumin
- Quarter tsp cayenne pepper
- Three buns/ pittas or flatbreads
- Pesto – homemade or store bought
- Rocket leaves
- Pre-heat oven to 200 degrees
- Roughly chop vegetables. Size doesn’t really matter as it’s all going in a food processor. Then add vegetables to a pan will all the spices and sauté for approximately 5 minutes until vegetables are slightly tender but not fully cooked.
- Add half of the vegetables, chickpeas, garlic and flour to a food processor and turn on until mixture is smooth.
- Add remaining vegetables to food processor and pulse for 20-30 seconds until mixture is combined but still has some texture. Mixture should feel moist but not be too sticky. If it feels sticky add more flour as necessary.
- Split mixture into three and shape into patties.
- Place on a non-stick baking tray and bake for 25-30 minutes.
- Once patties are cooked, place into bread of choice with a heaped tsp of pesto.
Until next time,
To see my last recipe post, click here.