It wasn’t until a year ago that I discovered how much I like chickpeas and how much you can cook with it. I already created avocado hummus and paprika hummus with it and I recently made normal hummus (no recipe yet, sorry!) but while I work on that recipe I have one fantastic new meal for you: chickpea burgers!
We make this one every week now, with some caramelised onion hummus and freshly baked sweet potato wedges with just a pinch of pepper and salt. We don’t use burger breads but if we feel like adding something extra we use flatbread or pita bread. The recipe could not be easier if I tried, it’s literally just a matter of putting everything in a food processor and turn it on. No finely chopped ingredients, no advanced cooking skills, nope just some mixing and then frying in a pan!
It did take me a while to get the flavour and consistency the way I wanted it, for a while they were a bit too bland, after that the flavours were top notch but the burgers were either too sticky or to dry and kept falling apart. But now I have perfected my recipe so if you follow the ingredients exactly, you’ll end up with flavourful chickpea burgers, that have a a crunchy crust but are soft on the inside. I always use rice krispies rather than panko breadcrumbs, as it makes the burgers less dense and lighter as well as being softer.
What’s so good about chickpeas is that they are full of fibre and protein, making you feel full and cutting out the need for desserts or snacks afterwards. Hope you enjoy these quick, easy and healthy burgers!
Makes: 8 burgers, which is enough for at least 3 people as they are very filling
- 480g tinned chickpeas (weight is after they are drained), keep some of the liquid too
- 2 large eggs or 3-4 small ones
- 100g rice krispies, quickly blended into dust/small pieces
- 1 red onion
- 4 teaspoons of turmeric
- 3 teaspoons of cayenne pepper
- 3 teaspoons of cumin
- pepper & salt
Optional: rocket leaves, homemade hummus and sweet potato wedges/fries
Get your food processor out, roughly chop the red onion in big chunks and add all ingredients in your food processor at the same time. Blitz until you have a thick batter that is just a tiny bit sticky.
Heat up olive oil in a frying pan and take out about 2 spoonfuls of the batter. Shape into a patty, don’t worry if your hands get sticky and dirty, it’ll all turn out ok!
Fry the chickpea burger on both sides for a couple of minutes at medium-high heat, until they have a crunchy outer layer. You can keep them warm in the oven if you’re not ready to serve them yet. We always serve them with sweet potato wedges, simply peel sweet potatoes and slice in thick wedges, drizzle olive oil on top and sprinkle with pepper and salt. Place in the oven at 220°C for 30 minutes – 45 minutes until you can easily pierce through them.
Looking for a dip to go with these burger? Nothing beats some homemade hummus!
You can serve these burgers for lunch or dinner, they can easily be reheated in a microwave as well.