These vegan chickpea burgers from London’s Cookery School have to be tried. They’re surprisingly easy to put together with a lovely hint of spice.
Last week I spent a delightful evening in the wonderfully air conditioned Cookery School on London’s Little Portland Street*. It was over 30 degrees in London last week and so the air conditioning was a particular highlight at the time!
I was there to take part in the Cookery School’s Vegan Summer course. It was a short course, lasting just three hours, but that didn’t stop the organisers packing in an extraordinary amount of recipes!
We made these vegan chickpea burgers with sweet chilli relish, which were really easy to put together. We even made our own burger buns! As well as the chickpea burgers we also made vegan risotto primavera, roast tomato soup with pistou, aubergine filo parcels, flatbreads, dukkah, hummus, muhummara, aubergine puree and berry sorbet. I said we packed in a lot didn’t I!
At the end of the course we got to sit down and enjoy the results of our hard work. My favourite was the muhummara closely followed by the roast tomato soup with pistou (a basil, garlic and olive oil topping).
I also loved these chickpea burgers and couldn’t believe how easy they were to make. If you’re looking for a veggie or vegan burger definitely give these a try.
The course was a great introduction to vegan cooking. It would be a brilliant course to take if you’re new to vegan cooking or you fancy eating more plant-based food. The courses also make lovely gifts.
The Cookery School is close to Oxford Circus tube station in central London so very easy to get to. The school offers a range of vegan, vegetarian and other courses, including ones for teenagers, baking courses, courses for total beginners and several focussing on regional cuisine. There are also longer courses for those wishing to make a career of catering.
How to make vegan chickpea burgers
Vegan chickpea burgers
These vegan chickpea burgers from London's Cookery School have to be tried. They're surprisingly easy to put together with a lovely hint of spice.
- 1 450g tin chickpeas
- 1 large carrot finely grated
- 1 medium onion finely chopped
- dash tabasco sauce
- 1/4 cup olive oil 1 teaspoon salt
- 1 tsp salt
- 6 tablespoons polenta
- 1⁄4 cup vegetable oil for frying or baking
- good handful chopped parsley
Preheat the oven to 200°C/390°F.
Using a tin of chickpeas, drain them well but keep the water which cover the chickpeas to use later.
- Put the chickpeas into a food processor and pulse until they are coarsely chopped.
- Fry the onions in about half of the oil until good and brown.
Add the fried onion with the oil in which the onion has fried, grated carrot, parsley, tabasco, salt and polenta to the bowl of coarsely chopped chickpeas.
Mix everything together but do NOT over mix or the burgers will become too fine. They need to have some crunch.
If the mixture seems too dry, stir in a little of the chickpea water to loosen the mix. The mixture must be able to be formed into burgers so must not be too soft.
- Season to taste with additional salt and pepper.
Use your hands to make the mix into 70g fritters. You want the shape to be flatter rather than higher.
Place on greased baking tray and bake in the preheated oven for around 20 minutes or until a good golden brown colour.
Thanks to The Cookery School for letting me share the recipe for these vegan chickpea burgers with my readers.
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*Disclaimer: I received a free course at the Cookery School in exchange for this post. I received no other payment and all opinions are honest and my own.