Vegan chickpea burgers recipe
Vegan kofte burgers These vegan chickpea burgers freeze well for up to four weeks. Simply wrap each uncooked burger in foil and place in a freezer bag. Cook from frozen, adding an extra 2 minutes on each side. Each serving provides 450 kcal, 20g protein, 48g carbohydrates (of which 2.5g sugars), 16.5g fat (of which 2.5g saturates), 13g fibre and 2.2g salt. 150g/5½oz non-dairy yoghurt, such as unsweetened almond or soy1 tbsp tahini1 garlic clove, finely grated1 tsp fresh lemon juice 150g/5½oz non-dairy yoghurt, such as unsweetened almond or soy 1 tbsp tahini 1 garlic clove, finely grated 1 tsp fresh lemon juice 100g/3½oz sweet potato, peeled and coarsely grated400g tin chickpeas, drained and rinsed2 tbsp tahini 25g/1oz jumbo porridge oats25g/1oz fresh coriander leaves and stalks, roughly chopped3 garlic cloves, finely grated2 tsp ground cumin1 tsp ground coriander1 tsp flaked sea salt, plus extra to seasonfreshly ground black pepper, to taste 100g/3½oz sweet potato, peeled and coarsely grated 400g tin chickpeas, drained and rinsed 2 tbsp tahini 25g/1oz jumbo porridge oats 25g/1oz fresh coriander leaves and stalks, roughly chopped 3 garlic cloves, finely grated 2 tsp ground cumin 1 tsp ground coriander 1 tsp flaked sea salt, plus extra to season freshly ground black pepper, to taste 2 tbsp extra virgin olive oil4 wholemeal pitta breads, warmedsalad 2 tbsp extra virgin olive oil 4 wholemeal pitta breads, warmed salad Method To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle.To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Serve the burgers in warmed pitta bread with salad and the tahini sauce. To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle. To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through. Serve the burgers in warmed pitta bread with salad and the tahini sauce. Serve the burgers in warmed pitta bread with salad and the tahini sauce.