• So these vegan chickpea and spinach burgers are so good, even the carnivores will love it!

    Vegan chickpea and spinach burgers with red onion chutney

    Serves: 6 - 8
    Cooking Time: 40 mins + 8 hrs 50 mins, to soak and cook dry chickpeas

    Ingredients

    • PATTIES

    • 250g dry, uncooked chickpeas/
    • 325g cooked chickpeas
    • pinch salt (if using dry, uncooked chickpeas)
    • 2 large potatoes, peeled and steamed or boiled
    • 45ml (3 tbsp) sunflower seeds
    • 15ml (1 tbsp) sesame seeds
    • 2 large garlic cloves, peeled and minced
    • 125g red pepper, diced
    • 1 jalapeño, seeded and diced (optional)
    • 60ml (¼ cup) red onion, peeled and diced
    • 1 small carrot, grated
    • 60ml (¼ cup) fresh parsley, minced
    • 15ml (1 tbsp) salt
    • 330g rice, cooked
    • 60g dried breadcrumbs + extra, as needed
    • 5ml (1 tsp) ground flax
    • red pepper flakes, to taste
    • oil, to brush
    • TO SERVE

    • vegan rolls
    • salad
    • potato wedges
    • red onion chutney

    Instructions

    1

    If using dry, uncooked chickpeas, soak them in a large bowl filled with water, at least 8 hours or overnight. Drain and rinse the chickpeas and place in a medium-sized pot with 750ml (3 cups) fresh water. Cover with a lid and bring to a boil. Add a pinch of salt, cover again and simmer over low-medium heat, about 50 minutes, watching carefully after about 35 – 40 minutes. When cooked, the chickpeas will be tender and some may have split open. Drain and rinse.

    2

    Preheat the oven to 150°C. Mash the steamed or boiled potatoes and set aside.

    3

    Place the sunflower and sesame seeds in a baking tray and toast in the oven until lightly golden in colour, about 12 minutes. Set aside.

    4

    Combine the garlic with all of the chopped vegetables and the parsley, stir in half of the salt and set aside.

    5

    Mash the chickpeas and rice very well with a potato masher, leaving some chunks for texture. You can also pulse them in a food processor.

    6

    Preheat a large skillet over medium-high heat. With a wooden spoon, stir the chopped vegetables into the mashed chickpea/rice mixture. Add the potatoes, then stir in the seeds, breadcrumbs and ground flax. Add the remaining salt and the red pepper flakes to taste.

    7

    Shape 4 – 8 patties from the mixture, packing the dough together tightly. Spray or brush your preheated skillet with a little oil and cook the patties until browned and firm, 4 – 5 minutes each side (time will vary based on your temperature).

    8

    Serve the patties in vegan rolls with a side of salad, potato wedges and red onion chutney.

    Notes

    You can also try grilling the patties: pre-bake them at 180°C for 15 minutes, before grilling to brown.

    ALSO SEE: Vegan pumpkin fritters with chilli-miso caramel dipping sauce

    Vegan pumpkin fritters with chilli-miso caramel dipping sauce

     

     

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com