Chickpea and coriander veggie burger

I love summer, and I love creating new and exciting recipes to make on these hot evenings in Perth! I came up with this one a few months ago, and have been refining it ever since (recipe testing is so much fun because you get to taste ALL of your creations, lucky its usually pretty yummy!). I really enjoy substituting meat out of my meals some days, it feels lighter, its healthier, plus its helping the environment too. Maybe you could try this for meatless Monday?

I serve this burger on a wholegrain bun with salad greens, tomato, cucumber and aoli, but you could also add mushrooms, onion, grilled halloumi, basil pesto, beetroot, grated carrot, roasted veggies or an olive tapanade instead and have it naked! (without a bun).

Chickpea and coriander veggie burger
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
473 calories
82 g
93 g
9 g
25 g
2 g
1341 g
548 g
29 g
0 g
5 g
Nutrition Facts
Serving Size
1341g
Servings
4
Amount Per Serving
Calories 473
Calories from Fat 75
% Daily Value *
Total Fat 9g
13%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 93mg
31%
Sodium 548mg
23%
Total Carbohydrates 82g
27%
Dietary Fiber 17g
68%
Sugars 29g
Protein 25g
Vitamin A
228%
Vitamin C
69%
Calcium
34%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 can chickpeas, drained and rinsed
  2. 2 eggs
  3. 2 carrots, grated
  4. 1/2 onion, grated
  5. 1 tsp cumin
  6. 1/2 tsp turmeric
  7. 1/2 tsp chili flakes
  8. 1 tsp ground coriander
  9. 1 handful fresh coriander, chopped
  10. 1 tsp garlic
  11. 1/2 cup chickpea flour
  12. 1 tbsp. olive oil for frying
  13. 1 tomato, sliced
  14. 1/2 cucumber, sliced
  15. 8 lettuce leaves, washed
  16. 4 gluten free/wholegrain buns
Instructions
  1. Place chickpeas and egg in a food processor and mix until well combined, and chickpeas are smooth. Move into a large bowl.
  2. Add grated carrot and onion, mix well.
  3. Add all spices and mix again. Add enough gchickpea flour to hold mixture together firmly.
  4. Divide the mixture into 4 equal balls, and shape into round patties. Heat oil in a frying pan (you may need to use 2 frying pans) on medium heat, and fry patties for 5-10 minutes on each side until golden.
  5. Serve on wholegrain buns with fresh veggies, hummus, chutney, onions, mushroom, coriander etc.
Notes
  1. Gluten free. Dairy free. Vegetarian.
beta
calories
473
fat
9g
protein
25g
carbs
82g
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Nutrilly https://nutrillynutrition.com/

 

 

 

 

 

 

 

 

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