Sunday, 28 July 2013

Italian Spiced Chickpea Burgers

I was pointed to this recipe from Total Greek Yogurt by PTMollie. You can find the original here but I've adapted it slightly for my own taste below. These do make 4 very good sized burgers and they're freezable too. I must confess to having eaten them 3 times in the past week, rather than freezing them, as they're just that good!

I reckon you could also make these into falafel sized bites to go in pitta or with salads. Now there's a thought...

Italian Chickpea Burgers

For the burgers - makes 4 large
4 tbsp greek yogurt
75g breadcrumbs (I used frozen)
2 x 400g cans chickpeas, drained well
25g bunch basil
1 tbsp green pesto
3 tbsp tomato puree
2 cloves garlic, crushed
Pinch chilli flakes, optional

To serve:
125g greek yogurt
Fresh mint, chopped
Salt and pepper
10-12 cherry tomatoes, halved
1 small red onion, thinly sliced
4 rolls or gaps, split in half, lightly toasted
Salad leaves

  1. Put the breadcrumbs, chickpeas, basil, reserving a large sprig, tomato paste, yoghurt, garlic and chilli, if using in a food processor. Whizz well until everything is well chopped and coarse. Season and whizz again. Shape into 4 large patties (you can .
  2. Spray a large frying pan with oil and heat to a medium heat. Add the patties and cook for 5 minutes each side until deep golden and piping hot.
  3. In another pan heat a little oil and fry the onion and tomato for a few minutes until softened.
  4. Meanwhile, mix the mint, salt and pepper into the yogurt. Set aside.
  5. Add a few salad leaves to each bread roll, add a burger, then top with the yogurt dressing and tomato/onion mix.

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