Spicy gluten free beetroot and chickpea burgers. Make them on the BBQ or fry them in a pan for the perfect summertime dinner. You can imagine how happy I was to find tonights spicy chickpea veggie burgers sticking together throughout cooking and eating. The Best Vegan Chickpea Burgers Recipes on Yummly
They're also dairy-free, though I'll totally look the other way If you get a chance to try these Spicy Chickpea Veggie Burgers, let me know! You can leave me a comment here (LOVE checking those daily!) or tag. This burger is so delicious, you will not miss the meat, promise! You can cook Spicy gluten free beetroot and chickpea burgers using 14 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Spicy gluten free beetroot and chickpea burgers
- You need 2 tablespoons of sesame oil or coconut oil.
- It's 1 of red onion, finely chopped.
- Prepare 2 of garlic cloves, crushed.
- You need half of a green chilli, de-seeded and finely chopped.
- It's 1 of large carrot, grated.
- Prepare 1 of large fresh beetroot (or 2 small), grated or finely shredded.
- Prepare Half of a courgette.
- It's 200 g of chickpeas (half a tin, drained).
- Prepare 50 g of oats.
- Prepare 1 of egg yolk 1.
- It's 1 of heaped teaspoon ground cumin.
- Prepare 2 of spring onions, finely chopped.
- It's handful of fresh spinach, finely sliced.
- It's of plenty of salt (approx. half a teaspoon).
Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties. Keep opened chickpea can to cut round shapes in bread slices. This chickpea burger recipe is a great vegetarian alternative to beef burgers at your summer BBQ! Vegan + Gluten Free Chickpea Burger Recipe
Spicy gluten free beetroot and chickpea burgers step by step
- Heat 1 tablespoon of the oil in a frying pan and gently fry off the onions, garlic and chilli for 5 minutes..
- Add the grated veg and fry for a further 3-4 minutes..
- Whilst the veg are cooking, put the oats in the food processor and blitz for a 10-20 seconds. Add the chickpeas, sesame oil, cumin and egg yolk and blitz to combine well. It's fine if some of the chickpeas are still whole - these burgers work well with a mix of blended and whole chickpeas..
- Put the chickpea mix into a large bowl and stir in the spring onions and spinach. Fold in the veg mix from the pan (drain out any excess moisture before combining) and add plenty of salt..
- Using your hands, make 4 burgers (not too thick as you want them to cook through quite quickly).
- Depending on the time you have either refrigerate the burgers for at least 30 minutes (you can refrigerate overnight if you're too organised!). Alternatively, if, like me, you cant wait too long for your lunch, pop them on a plate into the freezer for 15- 20 minutes. The burgers should be cool and firm..
- Heat a table spoon of sesame oil in a non-stick pan and carefully fry one side for 3-4 minutes. Gently turn the burgers with a spatula and cook the other side dor 3-4 minutes with a lid on..
- Remove the lid and cook for a further 2 minutes on both sides or until the burgers are fully cooked in the middle..
- Serve the burgers in a brioche bun with lettuce and hummus or with a fresh rainbow salad..
Put chickpeas, onion, garlic, eggs, oats, feta and spices in a food processor and whiz to a smooth paste. Tip into a large bowl and stir through beetroot until well combined. Refrigerate patties while making the slaw. These chickpea burgers are deep-fried and served in a bun with a refreshing salad for a vegan dinner. They use gram flour so are naturally gluten-free if Turn out the chickpea cake onto a board and cut into four rectangles.