Easy Moroccan Spiced Chickpea Burgers

Easy Moroccan Spiced Chickpea Burgers

 

I really need to get better at taking pictures of the completed meal before eating it…

These burgers are so cheap and easy to make, and are a good way to make sure you’re getting enough protein! I like to serve them with fresh spinach in a bun, but they’re really good in wraps too. I’ve introduced the ingredients as I go along, but included a rough list of exact quantities at the end.

Methodtumblr_o83qz4EZkC1ujdn3no1_1280

Drain a can of pre-cooked chickpeas, and a can of borlotti or kidney beans in a colander, then empty them onto a chopping board and dry with paper towel. tumblr_o83qz4EZkC1ujdn3no2_1280
Roughly chop the beans with a knife, you don’t have to chop them finely but don’t leave that many intacttumblr_o83qz4EZkC1ujdn3no3_1280

In a large bowl, grate in one large peeled carrot, or a couple of smaller ones. The moisture
from the carrot along with the tomato puree (added later) will be tumblr_o83qz4EZkC1ujdn3no5_1280enough to bind the burgers, so no need to add egg.

Then add the seasoning; I used a generous amount of cumin, smoked paprika, ground coriander as well as a pinch of salt and pepper and 2 cloves of garlic, crushed. Add about 2 tbsp of tomato puree.tumblr_o83qz4EZkC1ujdn3no6_1280

Optional extra: I added grated red cheddar as well, which means you don’t need to serve the burgers with cheese. This can be left out to make the recipe vegan.

Next form the burgers into patty shapes with clean hands. I find that a small palm-sized amount is the best size to prevent breakage when frying. Coat the patties in flour. I managed to make 9 with this recipe. burger

I couldn’t film the last step, but gently heat about 2tbsp of oil in a pan and shallow-fry the burgers for 5 minutes on each side until golden and heated through. I’d recommend frying them beforehand then adding them to a grill to heat up if you want to serve them at a BBQ just to make sure the flour is cooked. Enjoy!

 

Ingredients (rough)

  • 1 400g tin of chickpeas
  • 1 400g tin of borlotti/kidney beans (or dried equivalent soaked overnight)
  • 2 tbsp tomato puree
  • 1 grated carrot
  •  2 crushed garlic cloves
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chilli powder
  • 100g grated cheese (optional)
  • Salt and pepper to taste
  • Fresh coriander (optional)

 

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