Mustard Carrot Chickpea Burgers

by Edward Daniel
Chickpea Bean burger being served.. Image by Edward Daniel (c)

Mustard Carrot Chickpea Bean burger being served.

Mustard Carrot Chickpea Burgers
 
Prep time
Cook time
Total time
 
Mustard 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 it ideal for parties and for barbeques.
Author:
Recipe type: Main, Side
Cuisine: Vegan, Gluten-free, gf
Serves: 8
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
  1. Soak the beans in filtered water for a period of overnight.
  2. Cook the beans in a pressure cooker for about 25 minutes. Drain and leave to one side.
  3. Mix the flaxseeds with water and set to one side.
  4. Sauté the onions in oil until translucent.
  5. Once the beans have cooled down, place into a food processor with the remaining ingredients except the carrots, oats, flaxseeds mixture and mustard seeds
  6. Place beans into a large mixing bowl. Add the carrots, oats, flaxseed and mixture and mustard seeds and knead.
  7. Have a bowl to one side with lukewarm water to dip your hands into now and again.
  8. 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.
  9. To heat up gently sauté the bean burgers in oil until lightly browned on both sides.
  10. Serve on its own or in a bap.

 

 

 

 

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