These earthy tasting chickpea based veggie burgers were so easy to make and were so delicious that I wish I had of made a double batch! Not a problem at all seeing as these burgers were literally whipped up in five minutes and then cooked in ten! Dinner in 15 minutes????
Yes please!
Simply pull out your blender and get to it.
First you’ll need to drain and blend one can of chickpeas.
Then add one cup of parsley, a dash of lemon, 4 cloves of garlic, 1 teaspoon of turmeric, 1/2 teaspoon of curry powder and 1/8th of a cup of GF flour (use regular flour if you don’t have allergies) and one egg (substitute the egg if you have allergies and simply add more flour for sticking power) finish it off with a squeeze of fresh lemon, and salt to taste.
Pulse slowly. Stop. Mix well. Pulse again. Stop. Mix well. Repeat until coarsely mixed.
Heat up a frying pan with a touch of EVOO in the bottom of your pan and wait for it to heat and slightly bubble.
Place scoops of your chickpea burger mixture down on to your hot pan and flatten.
Cook on both sides of your burger until lightly browned.
Remove your cooked burger and serve on top of bread, bun or wrap of your choosing. We paired ours with gluten free bread and served it open faced with all the trimmings.
A little extra lemon squeezed on top, a touch of taziki, sliced red onions, fresh tomato and cucumber are also recommended as delicious toppings for your burger alternative.
This chickpea burger would also make a great addition on top of a boring salad.;) Skip the bun and enjoy this deliciousness with no distractions!
