This burger recipe is a family favourite here. We make a massive batch each month and freeze them once they are cooked so they are ready to go when needed. It makes 4 adult & 8 mini patties and you can swap in and out different legumes of veggies in the same ratio if you like.
Chickpea Burgers
Equipment
- 1 food processor
Ingredients
- 1x 400g can of chickpeas (drained & rinsed, approx 240g drained)
- 1 carrot (peeled and diced or grated for younger)
- 1/2 an onion (diced)
- 4 cloves garlic (minced)
- 1/4 cup pumpkin seeds (or any or nuts; finely chopped or blended prior to blending if your processor isn’t strong)
- 1/4 cup wholemeal flour (any flour will work)
- 1 slice bread (toasted to make breadcrumbs or 1/2 cup breadcrumbs)
- 1 flax egg (1 tbsp of ground flaxseed with 3 Tbsp of water mixed and left to sit for 5 mins)
- 1 tbsp tomato paste
- 1/2 tsp oregano
- 2 tsp ground cumin
- 2 tsp coriander
- 1/4 tsp salt (optional; babies >12 months)
- Olive oil spray (for cooking)
Instructions
- Put everything in a food processor & blend till combined and no chunks. Make sure there’s no large lumps but some texture is good.
- Then form in to patties - this makes 4 large and 8 small. Use ~4 Tbsp for the large and 1-2 Tbsp for the small ones.
- Cook in a pan on medium/high for 4-5 mins each side till golden.
Notes
Store in the fridge for 3 days or freezer for 3 months.
Did you make this recipe?
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3 Comments
Such an easy recipe to throw together. All items are always in my pantry. Thanks for sharing!
You’re welcome!
Would this recipe work with cooking them in an oven as opposed to frying them in a pan? Thank you!