spiced chickpea burger patties

Try this tasty vegan burger at the end of the week when you’re searching through your refrigerator and cupboards for inspiration. It makes most of all things leftovers, from roasted vegetables to tired herbs and those and ‘back of the cupboard’ spices.

Author

Paul Wilson

Servings

4

Ingredients

• 300g Mount Zero Australian Chickpeas
• 1 bunch soft herbs, roughly chopped (use whatever you have)
• 1 bunch well-washed coriander leaves and roots, roughly chopped
• 2 bunches spring onions, finely chopped
• 4 cloves of garlic, minced
• 300g of leftover roast vegetables (pumpkin and sweet potato are terrific)
• 50ml Tahini Neri
• 2 tsp ground cumin
• 1 tsp Spanish branded smoked paprika
• 1 tsp garam masala
• 1 tsp baking powder
• 50g chickpea flour
• 25ml water
• 25ml Mount Zero Picual Extra Virgin Olive Oil
• Mount Zero Pink Lake Salt, to taste
• Additional oil, for frying

Directions

1. Soak the dried chickpeas overnight, then drain and place in a food processor with herbs, spring onions, garlic, spices and salt. Blend to finely minced consistency (not puréed). 
2. Now add cooked vegetables, tahini, baking powder and chickpea flour. Blend in short pulses, alternately adding the water and olive oil, until the mixture forms a dough. Add more flour if required. 
3. Remove from the blender and allow to rest for a few hours. 
4. To serve, form into fist-sized balls and flatten with chickpea-floured hands into a suitably-sized, 2cm high patty. Shallow fry for 4-6 mins on each side, or until browned. Check the internal temperature is above 65ºC with a probe or skewer.