Speedy chickpea burgers

Name: Speedy chickpea burgers
Ingredients: 1 x 400g (14oz) can of chickpeas (garbanzo beans), drained and rinsed, refrigerated until chilled; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp rose harissa paste; generous handful of flat-leaf parsley, including stalks; generous handful of coriander (cilantro), including stalks; 1 thick slice of day-old white bread, grated into fine breadcrumbs; 1 tbsp sunflower seeds; 2 tbsp sunflower oil; 2 white bread buns, toasted; 2 heaped tsp vegan mayo; 2 handfuls of wild rocket (arugula) leaves; 8 thin red onion rings; generous pinch of salt

5 steps

When the need for a burger arises, it arises fast. Enter the 15-minute burger! This go-to recipe is quick, simple and satisfying. The burger mix is suitable for freezing: simply defrost, shape and fry lightly for fresh burgers with even less effort. Serve with burger sauce or tangy mustard and apple slaw. EASY TIP Keeping the chickpeas refrigerated before use gives your burgers a firmer texture.

Updated at: Wed, 16 Aug 2023 23:53:08 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories576.7 kcal (29%)

Total Fat25.6 g (37%)

Carbs68.8 g (26%)

Sugars9.5 g (11%)

Protein17.9 g (36%)

Sodium843.4 mg (42%)

Fiber11.6 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 x 400gchickpeas

can, drained and rinsed, refrigerated until chilled

2 tspground cumin

1 tspsmoked paprika

1 tsprose harissa paste

flat-leaf parsley

including stalks

coriander

cilantro, including stalks

1 slicewhite bread

thick, day-old, grated into fine breadcrumbs

1 Tbspsunflower seeds

2 Tbspsunflower oil

2white bread buns

toasted

2 heaped tspvegan mayo

2 handfulswild rocket leaves

Instructions

Step 1

1 Add the chickpeas, cumin, smoked paprika, harissa, parsley and coriander to a high-powered blender or food processor and blitz until semi-smooth. A few chunks means extra bite!

Step 2

2 Carefully remove the mixture from the blender and shape into two flat burgers.

Step 3

3 Mix together the breadcrumbs and sunflower seeds on a plate, then press the burgers into the mix, coating on all sides.

Step 4

4 Heat the oil in a frying pan over a medium-high heat until hot. Carefully place the burgers in the pan and cook for 4–5 minutes on each side until golden.

Step 5

5 Arrange the toasted bread buns on plates. Place the cooked chickpea burgers into the buns, then top with vegan mayo and load over the rocket and red onion.