Chickpea burgers with yoghurt sauce
Chef:
IKEA
Not like any other burger this is excellent for a vegetarian diet and packed with delicious ingredients.
1 piece sliced pan
3 garlic cloves, peeled
1 tsp ground cumin
Handful fresh parsley
2 x 400g cans chickpeas, rinsed, drained
1 small red onion
1 carrot, roughly chopped
Juice of ½ lemon
30g plain flour
Olive or Vegetable oil spray
250g Greek style yoghurt
Handful fresh mint, chopped roughly
½ cucumber, grated
4 Wholemeal buns or soft rolls
Preheat the oven to 180°C / 350°F / Gas mark 4.
Line a baking tray with greaseproof paper and set aside.
In a food processor, blitz the bread, garlic, cumin and parsley together to make flavoured breadcrumbs.
Remove and place in a large bowl.
In the food processor, mix the chickpeas to a paste and add to the breadcrumbs bowl.
Repeat, using the pulse function to chop the onion then the carrot.
Drizzle the lemon juice over and mix in well.
Sprinkle over the flour and use your hands to combine.
In a bowl, spoon in the yoghurt, add the mint and mix well.
Grate the cucumber onto a plate or chopping board, add a pinch of salt and let rest for a minute.
Bring the cucumber over to the basin and with your hands squeeze the excess liquid away then add the cucumber into the yoghurt and mint.
Mix well then allow to cool in the refrigerator.
Shape the chickpea mixture into equal patties.
Place on the baking tray, spray with oil and bake for 25 minutes, carefully turning once during cooking process.
Serve on the wholemeal buns or rolls with the yoghurt dip.
Serves
Makes 8 patties
Main ingredients
Dairy, Beans, Vegetables
Recipe Type
BBQ, Family Dinners, Healthy, Kids Food
Level of Difficulty
Easy
Freeze the any unused patties for up to 2 weeks.
Allow them to fully thaw then cook in same way as above.
