Anyone have a good chickpea burger recipe? mine are too dry..
Chickpea Burger Recipe?
You could try:
2 x 400g cans chickpeas (drained)
1 small onion
2 carrots (roughly chopped)
1 large garlic clove
1 tsp coriander
1 tsp cumin
small handful parsley
Preheat grill to medium. Tip all ingredients into bowl, whizz with a blender briefly but keep some of chunky texture of chickpeas. Shape into 6 burgers. Brush both sides lightly with oil. Place in grill pan lined with foil and grill for 4-5 mins on each side.
2 x 400g cans chickpeas (drained)
1 small onion
2 carrots (roughly chopped)
1 large garlic clove
1 tsp coriander
1 tsp cumin
small handful parsley
Preheat grill to medium. Tip all ingredients into bowl, whizz with a blender briefly but keep some of chunky texture of chickpeas. Shape into 6 burgers. Brush both sides lightly with oil. Place in grill pan lined with foil and grill for 4-5 mins on each side.
Originally Posted by AhamPrema:
“You could try:
2 x 400g cans chickpeas (drained)
1 small onion
2 carrots (roughly chopped)
1 large garlic clove
1 tsp coriander
1 tsp cumin
small handful parsley”
“You could try:
2 x 400g cans chickpeas (drained)
1 small onion
2 carrots (roughly chopped)
1 large garlic clove
1 tsp coriander
1 tsp cumin
small handful parsley”
Isn't this just a falafel, though?
Originally Posted by grassmarket:
“Isn't this just a falafel, though?”
“Isn't this just a falafel, though?”
Pretty much though I tend to think of falafel's as being more ball shaped and fried. Chickpeas are the main ingredient so thought it might still fit the bill for the OP
Originally Posted by AhamPrema:
“Pretty much though I tend to think of falafel's as being more ball shaped and fried. Chickpeas are the main ingredient so thought it might still fit the bill for the OP”
“Pretty much though I tend to think of falafel's as being more ball shaped and fried. Chickpeas are the main ingredient so thought it might still fit the bill for the OP
”
Think the fundamental problem is that the recommended meat for a standard burger is 80% lean 20% fat so any chickpea equivalent is always going to be a bit dry unless you can find a way to blend in something like vegetable suet.
Originally Posted by grassmarket:
“Think the fundamental problem is that the recommended meat for a standard burger is 80% lean 20% fat so any chickpea equivalent is always going to be a bit dry unless you can find a way to blend in something like vegetable suet.”
“Think the fundamental problem is that the recommended meat for a standard burger is 80% lean 20% fat so any chickpea equivalent is always going to be a bit dry unless you can find a way to blend in something like vegetable suet.”
That's a good point though I think the carrot does add some moisture. Found another recipe which replaces half the chickpeas with finely chopped mushrooms which might be a better balance http://www.bbcgoodfood.com/recipes/4...ickpea-burgers. Haven't tried it though ...
