Hamburgers aux pois chiches
Hamburgers aux pois chiches
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Time to make: 1 hr, plus overnight chilling
Total cost: $17.50 / $3.50 per serve
(at time of publication)
Dairy freeHigh fibreHigh proteinLow sodiumVegetarian
Ingredients
Burgers
2 x 400g cans no-added-salt
chickpeas, drained, rinsed
1 tablespoon olive oil
juice and zest of 1 lemon
1 teaspoon ground cumin
2 shallots, chopped
2 teaspoons tahini
2 tablespoons chargrilled red capsicum
1 egg
1/3 cup breadcrumbs
3 tablespoons coriander leaves
1 tablespoon sesame seeds
Mango salad
1 mango, peeled, diced
1 Lebanese cucumber, diced
1 red onion, finely chopped
2 cups cherry tomatoes, quartered
3 medium zucchini, grated
cooking oil spray
5 sourdough rolls, lightly toasted
Instructions
Step 1 Place burger ingredients in a food processor and blend to combine. Season mixture with cracked black pepper.
Step 2 Divide mixture into 5 balls. Wet hands and form mixture into patties. Cover patties with cling film and place in fridge to chill for 1 hour or overnight.
Step 3 Place mango-salad ingredients in a large bowl and toss lightly.
Step 4 Spray a grill pan or barbecue hotplate with cooking oil; set pan over high heat. Cook patties, turning once, for 2–3 minutes, or until golden.
Step 5 Serve chickpea burgers on bread rolls with mango salad.
Sign in to save or note
Time to make: 1 hr, plus overnight chilling
Total cost: $17.50 / $3.50 per serve
(at time of publication)
Dairy freeHigh fibreHigh proteinLow sodiumVegetarian
Ingredients
Burgers
2 x 400g cans no-added-salt
chickpeas, drained, rinsed
1 tablespoon olive oil
juice and zest of 1 lemon
1 teaspoon ground cumin
2 shallots, chopped
2 teaspoons tahini
2 tablespoons chargrilled red capsicum
1 egg
1/3 cup breadcrumbs
3 tablespoons coriander leaves
1 tablespoon sesame seeds
Mango salad
1 mango, peeled, diced
1 Lebanese cucumber, diced
1 red onion, finely chopped
2 cups cherry tomatoes, quartered
3 medium zucchini, grated
cooking oil spray
5 sourdough rolls, lightly toasted
Instructions
Step 1 Place burger ingredients in a food processor and blend to combine. Season mixture with cracked black pepper.
Step 2 Divide mixture into 5 balls. Wet hands and form mixture into patties. Cover patties with cling film and place in fridge to chill for 1 hour or overnight.
Step 3 Place mango-salad ingredients in a large bowl and toss lightly.
Step 4 Spray a grill pan or barbecue hotplate with cooking oil; set pan over high heat. Cook patties, turning once, for 2–3 minutes, or until golden.
Step 5 Serve chickpea burgers on bread rolls with mango salad.
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