TANDOORI CHICKPEA & COURGETTE BURGERS
It’s no secret that I’m a big meat- eater, but there’s something about a veggie burger that is so satisfying and moreish that I find myself craving this over a beefburger. The base of this burger is chickpeas, a staple ingredient in my cupboard and many of my recipes. They’re packed full of protein so make a great meat alternative, not to mention all the fibre, vitamins and minerals they contain. This recipe also works well as a brunch option with a runny poached egg served on top.
MAKES 5-6 1 small onion, diced 1 clove garlic, crushed or grated 2 tbsp coconut oil 1 x 400g tin chickpeas, rinsed and drained ½ courgette, grated 1 tbsp tahini 1-2 tbsp Oatly milk 50g oats ½ tsp turmeric ½ tsp ground cumin ½ tsp chilli powder salt and black pepper TO SERVE salad of your choice
1 Fry the onion and garlic in a teaspoon of the coconut oil until soft and translucent.
2 Place the chickpeas in a food processor along with the courgette, tahini, milk, oats, spices and seasoning, to taste. Pulse until combined, but not completely smooth, to retain a bit of texture.
3 Divide the mixture into 5 or 6 palm-sized burgers. Place on a tray in the fridge for 30-60 minutes to firm up. Preheat the oven to 180C/350F/gas
4. 4 Heat the remaining coconut oil in a nonstick frying pan and cook the burgers for 5-10 minutes on both sides to crisp up the outside and seal in the moisture.
5 Place the burgers on a tray lined with greaseproof paper and bake in the oven for 20-25 minutes.
6 Serve these with a salad of your choice. I love mine alongside lettuce, tomatoes, alfalfa sprouts and avocado.