gwenrightnutrition

In effort to increase the amount of meat free days, I thought I’d try a chickpea burger. I enjoyed them, my husband called them ‘inoffensive’ and said he’d eat them again, and my daughter actually tried it – so I’m calling that a success . They are vegan and wheat free, however I did use puffed amaranth (I reckon puffed quinoa would work as well), all the other ingredients are pretty standard and available in any supermarket.

Ingredients:

- 2 cloves garlic

- ½ red onion

- large bunch fresh parsley

-1 carrot

- 1 tin chickpeas

- 3tbsp lemon juice

- salt and pepper

- ½ tsp sweet paprika

- ½ tsp cumin

- ½ cup puffed amaranth

- 1 heaped tbsp. spelt flour

- olive oil to fry

Method:

- add the garlic, onion and parsley to a blender and blitz

- add the carrot (though I think grated would work better!) and blitz

- remove from the blender and place in a mixing bowl

- place the chickpeas in the blender and blitz until desired consistency - I blended them very well, leaving no bits at all (hoping to please the pre-schooler!). Remove from blender and add to the mix. 

- add all the remaining ingredients and mix well, adding salt & pepper liberally

- I used my hands to make little patties and fried them in olive oil until golden on each side.

I served them with sweet potato fries (though I think a dahl or rice would work better) and cucumber and tomato salad in yoghurt. As always, let me know if you try them!