Spicy Chickpea & Coriander Veggie Burgers (vegan & gluten-free)

img_3236We don’t like to throw away our almond milk pulp and didn’t really want another batch of bliss balls, despite the impending visit of the little grandchildren at the weekend (there were other treats awaiting them), so we made burgers as there were none left in the freezer. (You can substitute the almond pulp, see below)

These were the best of our burger experiments in terms of holding together easily, they were no problem at all to form into patties.

These burgers are full of essential nutrients, including protein, iron, omega fats, b vitamins, calcium, antioxidants.

Vegan, Gluten-free, Organic where possible.

Makes about 6-8, depending on size.

All measurements are very approximate.

Ingredients

1 Cup Chickpeas, drained & rinsed, left to dry out a little

1 Chia Egg (1 Tbsp Chia Seeds soaked in 3 Tbsps Water to form a gel)

1 Cup Almond Milk Pulp (or use a substitute, eg ground almond or other nuts, ground sunflower seeds, you may need to adjust the liquid required).

1 Very Small Onion, finely chopped

Crushed Garlic,  if liked

3/4 Cup Coarsely Grated Carrot

1/4 Cup Chopped Sweet Apricot Kernels (or Almonds or other nuts/seeds)

1/2 Tsp Vegetable Bouillon Powder

1/2 – 1 Tsp Ground Ginger

1/2 Tsp Ground Turmeric

1 Tsp Cumin Seeds

Good Splash of Tamari

Squeeze of Tomato Purée

1/2 Tbsp Coconut Oil, melted

Chopped Fresh Coriander

Black Pepper

Twist of Pink Himalayan Salt

Extra coconut oil for cooking.

Method

Process all ingredients until it will come together when you press it.

img_3225Using small handfuls, gently press and shape into rounds in the palm of your hands and then flatten on a board.

Refrigerate to firm them up.

(We had sun streaming through the kitchen window, trying to make amends I think after Storm Doris had blown herself out!)

Fry in a little coconut oil or bake in the oven on an oiled tray.

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We served them with a mixed salad, tamari-flavoured toasted pumpkin and sunflower seeds, and I had mushrooms and sweetcorn whilst my husband had jacket potato and cheese.

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Copyright: Chris McGowan

13 thoughts on “Spicy Chickpea & Coriander Veggie Burgers (vegan & gluten-free)”

  1. Pingback: Three Cheers for Chias! What Are Chia Seeds & How Do I Use Them? Recipes included – pearsnotparsnipsdotcom

  2. Oh boy! This has me written all over it. Although you know that I lapse from time to time and then wear a hair shirt and spear myself on my own guilt, we are back into our clean green living habit here in Grenoble which makes me happy and your recipe happens to be something that will absolutely delight our table this weekend. Many thanks indeed!

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      1. It’s fine …. I am notoriously freehand with my cooking so I will not hold you to quantities ‘taste as you go’ is part of the fun n’est pas?

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      3. Yesterday I watched my husband make ‘la sauce’ (French dressing to you and I) … ‘what on earth are you doing?’ I asked. I always do it like this he said and I had to concede that it works really well …. but it has nothing to do with the normal rules of quantity of moutarde, oil and vinegar (or citrus) and nothing to do with the normal rules of mixing. I might write about it one day!

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  3. Jumped over from the Senior Salon
    ~~~~~~~~~~~
    Another good one! Since I adore hummus and chickpeas are excellent for brain-health, I almost always have them, dried and canned (which I rinse before using) – but I seldom think of making patties. Except for GF staples, I don’t always have the ingredients you use either. Budget allowing, I am slowly adapting my pantry staples to be able to try more of your recipes.
    xx,
    mgh
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

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