These vegetarian chickpea patties make a delicious burger filling and I was surprised that such a simple combination of ingredients could make such tasty patties. O but they did – I’d have to say that these vegetarian burgers are the best I’ve had.
Meatless meals are something that we’ve embraced a little more this year. I always thought my fiancée would baulk at the idea but he’s been really into it (just goes to show, you never know if you don’t ask!). Generally once a week we’ll have a meat free meal, choosing beans, legumes or eggs as a replacement.
Chickpeas are an excellent source of plant based protein, are low in fat and high in fibre. They’re also a source of iron, zinc and folate.
These chickpea patties are a lovely combination of flavours, including lemon zest and fresh herbs. The recipe is based off Bill Granger’s recipe from his book “Bills Basics”. It’s a fabulous book and I’d totally recommend purchasing it as there are lots of yummy meals I’ve made from this.
Here’s how to make them:
1 400g tin chickpeas, drained
1 large egg
1/4 teaspoon salt
3 cloves of garlic, crushed
a handful of chopped corriander
a handful of chopped flat leaf parsley2 spring onions, finely chopped
2 teaspoons lemon zest
1/2 chili, deseeded and finely chopped
1/3 cup wholegrain breadcrumbs
2 tablespoons oil
Put the chickpeas, eggs, garlic, salt and pepper in a food processor and blitz until almost smooth. This can also be done with a stick blender. Transfer to a large bowl and mix in the remaining ingredients. Stir well and leave for 5-10 minutes. Make the mixture into 4-6 patties, depending on how large you want them.
Heat oil in a large fry pan over a medium-high heat. Cook the patties for 3-4 minutes on each side until golden brown. Serve in buns spread with avocado and with lettuce, cheese, red onion, tomato and chilli sauce. Yum!