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Moroccan chickpea and sweetcorn burgers


I don’t know about you, but I’ve been lapping up the opportunity to dine alfresco thanks to the glorious weather we’ve been having of late. And these gorgeous summer evenings have got me craving summery foods like salads, ice cream, BBQ’s and burgers – yum!

If I’m totally honest, I’ve always preferred veggie burgers to meaty ones, so I thought I’d give making my own a whirl and these ones were an absolute winner! They have so much awesome flavour and the texture is wonderful too! The perfect plant-based patties!




Ingredients (makes 4-5 burgers)

1 ½ tbsp of nutritional yeast (optional but highly recommended!)

1 egg (if vegan, either use flax egg or an extra tbsp of tahini)

1 onion, very finely sliced

2 garlic cloves, minced

5 sundried tomatoes

1 handful of fresh coriander

1 tsp of cumin

1 tin of chickpeas or packet of oddpods chana dal

4 tbsp of flour (I used gram flour)

1 tsp of smoked paprika

1 tsp of cumin

1 ½ carrots, grated

3 tbsp of sweetcorn

1 tbsp of tahini


Method:

Pre heat the oven to 180C


Heat a little oil in the pan and add the onions and garlic


Fry for 4-5 mins until cooked


Then, use a blender to whizz up the chickpeas, onions, garlic, sundried tomatoes and coriander (make sure it’s not entirely smooth and that there are some lumps still left in it).


Tip this into a bowl along with all the other ingredients and mix together until combined.


Divide the mixture into 4-5 equal pieces and form them into patties


Place them on a baking tray lined with greaseproof paper and pop into the oven for around 25 mins





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