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.
Servings 4
Ingredients
- 400 g tin of chickpeas
- 1 large carrot finely grated
- 1 medium onion finely chopped
- dash tabasco sauce
- ¼ 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
Instructions
- 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.