Tuesday

Chick Pea burgers



The last time I blogged was well over a week ago... personal life occasionally gets in the way and I simply don't have time to write. Recently I've been getting my cook on at home and trying (my best) to eat slightly healthier.

A weekend of indulging meant we were craving health and simplicity. A swift Google later we found a yummy 'Good Food' vegetarian dish that I adapted slightly and both of us approved of. Chick pea burgers it was... SO simple, ridiculously cheap, and yet, really filling we didn't miss having a juicy beef patty....much!



You will need to feed 4 hungry mouths:


  • 3-4 tbsp coconut oil
  • 1 onion, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400g tin chickpeas, drained and rinsed
  • 100g/3½oz low fat hummus
  • 50g/2oz plain flour
  • ½ tsp salt
  • freshly ground black pepper
  • 50g/2oz cashews

  • To serve:
  • 8 pitta breads, warmed
  • Baby Gem lettuce 
  • 8 tbsp plain low fat yoghurt
  • Siracha sauce - or any other chilli sauce

Heat 1 tablespoon of your oil in a non-stick frying pan over a medium heat. Add onion and garlic and fry gently for 4-5 minutes, until softened and slightly browning. Stir in the spices and herbs and fry gently until aromatic. Remove from the heat and cool whilst you get on with the rest.


In a food processor, add half of the chickpeas and all of the hummus and flour. Season with salt and pepper. Blend to a rough paste - It will be stickier than you imagine!


Add the remaining chickpeas and the cashews. Pulse for a few seconds until the chickpeas and nuts have broken down but retain some texture. Season to taste.

Divide the chickpea mixture into 8 portions. Roll each into a ball, flatten between your palms into a burger shape approximately 1.5cm thick.


Heat the remaining oil in a large, non-stick frying pan. Add the burgers in batches and fry for 3-4 minutes on each side, or until golden-brown and crisp on both sides and heated through.


Serve in pitta breads stuffed with salad leaves, onions, I added cucumber for some added crunch with a dollop of yoghurt and chilli sauce alongside - DE-LISH!


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