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.