Veggie Chickpea Burgers Recipe
A delicious veggie chickpea burger recipe featuring crispy cornmeal-coated spinach and chickpea patties, spiced with garlic, ginger, coriander, chili, and garam masala. Served in toasted pita bread with a refreshing mint yogurt sauce and a vibrant courgette and cucumber salad.
Ingredients
Patties
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tin small tin chickpeas
- 1 whole onions
- 2 cm fresh ginger
- 1 whole fresh chilli
- 1 tsp garam masala
- 4 sprig fresh coriander
- 2 single pitta bread
- 4 portions frozen spinach
- 30 grams cornmeal
- 1 sunflower oil (for frying)
- 0.25 whole cucumber
- salt (to taste)
- black pepper (to taste)
Yogurt sauce
- 2 tsp mint jelly
- 150 ml natural yoghurt
Salad
- 1 whole courgette
- 0.5 whole cucumber
- 3 sprig fresh mint
- 1 tsp nigella seeds
- 30 grams rocket leaves
- salt (to taste)
- black pepper (to taste)
Dressing
- 2 grams brown sugar
- 0.5 tbsp white wine vinegar
- 1 tbsp olive oil
- 0.5 whole lemon
Instructions
- set the oven to 180C 350F or gas mark 4, cover the baking tray with foil, add half the oil to the baking tray, drain the chickpeas really well reserving the liquid, place the chickpeas on the baking sheet, coat the chickpeas in the oil, place in the oven and cook for 10 minutes or until just dry and beginning to split, remove from the oven
- melt the mint jelly in the microwave or a pan, add the natural yoghurt a spoon at a time initially for the first 2 or three spoons then add the remaining yoghurt. Refrigerate
- heat the frying pan, toast the onion seeds in the pan, cook for a minute or two, set a side
- squeeze the lemon(s) . make the dressing by mixing all the dressing ingredients together
- grate the courgettes, grate the cucumber, add to the bowl, add the rocket, to the bowl
- wash and finely chop the fresh mint, add to the bowl, add the onion seeds, add the salad dressing, stir to mix the ingredients, season with salt and pepper, set a side
- heat the frying pan with half the oil, peel and finely dice the onions, place in the pan and cook for a minute or two, place the frozen spinach in the second frying pan defrost and cook gently till the spinach is just moist
- wash and finely chop the chilli, peel and grate the ginger, peel and crush the garlic, add to the frying pan with the onions, cook for a minute or two
- add the garam masala to the onion frying pan, stir to mix the ingredients, cook for a minute or two
- place the chickpeas in the food processor, add half the onion mixture from the frying pan to the processor, add the coriander to the food processor, place half the spinach in the food processor, blend the ingredients in the food processor till chopped but not pureed
- add the contents of the food processor to a bowl, add the remaining onion mixture to the bowl, chop the remaining spinach and add to the bowl, season with salt and pepper, stir to mix the ingredients, add the chickpea liquid from the tin a spoon at a time stirring constantly till the spinach and chickpea mixture is firm enough to hold together to form patties
- form the spinach and chickpea mixture into patties using your hands, place the cornmeal on a plate, place the remaining chickpea liquor into a bowl, coat the patties in the chickpea liquor and then coat the patties in cornmeal
- heat about 21/2 cms of frying oil in a frying pan, cook the patties in batches, add the spinach and chickpea patties to the pan cook on a medium heat till golden brown on both sides, Drain on kitchen paper, keep warm till all the patties are cooked
- toast the pitta bread, cut the pitta bread in half lengthwise, place the patties on the pitta bread, squash the pattie on to one side of the pitta bread
- grate the cucumber and add a spoonful of grated cucumber to the pitta bread, add the yoghurt sauce to the pitta bread, cut the pitta bread into 4 sections, add the pitta to the serving plate
- add the salad to the serving plate
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