Carrot Chickpea Burgers is another of my go to recipes for when I have birthday parties. Colour, texture and taste meld into this dish that makes this gluten-free ideal for parties and for barbeques.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
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Going strong since 2013.
Love.
Edward x
Ingredients
- 200g chickpeas
- 2tbs flaxseed, ground
- 5tbs filtered water
- 1 onion, chopped
- 2tsb olive oil
- 1tbs coriander powder
- 1tbs cumin seeds
- ½ tsp salt
- 2 cloves of garlic
- ½ inch ginger
- ½ lemon, juice
- 100g oats, ground
- 2 medium sized carrots, grated
- 1tbs mustard seeds
- Oil for frying
Instructions
- Soak the beans in filtered water for a period of overnight.
- Cook the beans in a pressure cooker for about 25 minutes. Drain and leave to one side.
- Mix the flaxseeds with water and set to one side.
- Sauté the onions in oil until translucent.
- Once the beans have cooled down, place into a food processor with the remaining ingredients except the carrots, oats, flaxseeds mixture and mustard seeds.
- Place beans into a large mixing bowl. Add the carrots, oats, flaxseed and mixture and mustard seeds and knead.
- Have a bowl to one side with lukewarm water to dip your hands into now and again.
- Mix the ingredients if your hands and taking a small handful make into a round circle. Keep repeating till you use up the mixture. Keep refrigerated until ready to eat. This mixture will keep for about a day.
- To heat up gently sauté the bean burgers in oil until lightly browned on both sides.
- Serve on its own or in a bap.