Chickpea burgers with spicy tomato salsa. Top each half with cucumber ribbons, baby rocket and a chicken patty. Serve topped with the tomato salsa. Homemade salsa is super easy to make and tastes way better than store bought!
It's so much more flavorful than the bottled stuff, and you can adjust it to. This must-eat recipe of spiced chickpea & sweetcorn patties with smoky tomato sauce is quick & simple. These falafels with chickpeas come paired with a spicy tomato salsa. You can cook Chickpea burgers with spicy tomato salsa using 18 ingredients and 8 steps. Here is how you cook that.
Ingredients of Chickpea burgers with spicy tomato salsa
- It's 400 g of tinned chickpeas.
- You need of Zest of 1 lemon and juice of half the lemon (a save other half).
- It's of Curry powder.
- You need 1/2 bunch of fresh coriander (save other half).
- It's 1 of egg.
- You need 1/2 of of a red onion (save other half).
- Prepare of Olive oil (or any other flavourless oil).
- Prepare 100 g of breadcrumbs (fresh if possible).
- You need of The salsa.
- You need 4 of large fresh tomatoes, cored.
- You need of Other half of red onion.
- It's 3 of large garlic cloves.
- It's 2 of large red chillies, deseeded if you don't want it too hot.
- You need of Other half of the coriander.
- You need of Juice of other half of lemon.
- It's 2 tsp of curry powder.
- You need 2 tsp of caster sugar.
- You need Pinch of salt.
Add a salad and you have satisfying, substantial meal. They're also dairy-free, though I'll totally look the other way if you melt a Giving your oats and chickpeas a rough chop in the food processor helps create the magic that helps keep these burgers together. Season the chickpeas with salt, garnish with the cilantro and serve. I was surprised how great tasting these were and found myself really enjoying the nice, subtle hint of spice.
Chickpea burgers with spicy tomato salsa instructions
- In a food processor whizz together the chickpeas, lemon juice, 1 and a half teaspoons of curry powder, coriander, the egg, red onion and 1 tbsp of oil until it forms a smooth paste..
- In a large bowl put 80g of the breadcrumbs and the lemon zest. Add the chickpea paste and squidge the paste and breadcrumbs together with your hands until fully combined..
- Split the mixture into 4 equally and form 4 burger patties with your hands. The thickness and size is totally up to you..
- Gently press each pattie in the remaining breadcrumbs until lightly coated, if you need more breadcrumbs that's fine. Chill the patties in the fridge for at least 10 minutes..
- While the patties are chilling, make the salsa. Very simply just put all the ingredients in a food processor and whizz until your desired consistency is achieved. Some people like chunky salsa and some like it smoother. You can see the consistency that I went for in the picture below..
- Remove the patties from the fridge. You can cook them in a variety of ways. I cooked them on the barbeque, but you can cook them under the grill or in a pan. Cook for approx 4 minutes on each side or until they start to go crispy and golden..
- Get a burger bun and place the pattie on the bottom half. Add as much salsa as you would like on top of the pattie. Then add some crispy fresh lettuce, iceberg is best. Then put the top half of the burger bun on top and enjoy..
- You can use any leftover salsa as a dip or other on burgers..
Even my kids didn't think they were too spicy. In saying that I probably can eat spicier than most. Loved the crunch of the chips but could do with bit more tomato salsa flavour. Making your own burgers is always worth the effort. Not only do they tend to be much lower in fat than most ready-made patties, but you're also free to season Here, sun-dried tomatoes, garlic and herbs lend ground beef a distinctly Mediterranean flavour.