Chickpea Veggie Burgers

Making Chickpea Veggie Burgers Ahead

Keeps in the fridge for up to 3 days. Freezes for up to 3 months.

Chickpea Veggie Burgers: The Method

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1. Mash the chickpeas in a large bowl with a fork or potato masher, leaving about a third of them whole.

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2. Add the egg, oats, carrots, zucchini, onion, garlic, cumin, paprika, salt, parsley and lemon juice and mix well. Shape into 4 patties with wet hands and chill for 10 minutes.

   Mark done Start 10 min timer

3. Heat the oil in a large non-stick frying pan over medium heat. Fry the patties for 6 minutes on each side, until golden and firm.

   Mark done Start 6 min timer

4. Serve in the lettuce leaves with a spoonful of yogurt.

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A Few Pointers

• Squeeze the grated zucchini in a clean tea towel until barely a drop comes out.
• If the mixture is too wet to shape, stir in a tablespoon more oats.
• Turn the burgers gently with a wide spatula so they do not break.

What to Put Next to It

Sliced tomato · A green salad · Sliced cucumber

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Chickpea Veggie Burgers FAQ

Chickpea Veggie Burgers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.