https://calgaryavansino.com/recipes/chickpea-spinach-burgers/
Ingredients
- 700g dried chick peas (soaked & cooked), or 320g drained weight from can
- 80g bread crumbs (I use gluten-free bread crumbs)
- 2 eggs
- 22g fresh coriander, roughly chopped
- 7 large spinach leaves or 15 small spinach leaves, roughly chopped
- 3 tbsp olive oil
- 1 shallot, chopped
- 1 tsp ground cumin powder
- 1 tsp ground turmeric powder
- 1 tsp curry powder
- 1 tsp maldon salt
- 1/2 tsp ground pepper
- 4 cups chick peas (soaked & cooked or from a can)
- 1 cup bread crumbs (I use gluten-free bread crumbs)
- 2 eggs
- 1/2 cup fresh coriander, roughly chopped
- 7 large spinach leaves or 15 small spinach leaves, roughly chopped
- 3 tbsp olive oil
- 1 shallot, chopped
- 1 tsp ground cumin powder
- 1 tsp ground turmeric powder
- 1 tsp curry powder
- 1 tsp maldon salt
- 1/2 tsp ground pepper
Really good veggie burgers make me so excited! There’s nothing more fun than a family burger night with ALL the fixings, especially when it doesn’t have to include any meat. These chickpea spinach burgers are a gorgeous green colour and bursting with flavour. You can also shape them into balls before you put them in the oven and create a falafel style dish to eat on top of salad. I really can’t recommend this recipe more highly.
If you are using dried chickpeas, rinse, soak overnight, and boil according to the packet instructions. Alternatively, use chickpeas from a can.
Place all ingredients in a deep bowl and mix thoroughly together with a large spoon. Then use a hand blender to mix all the ingredients into a smooth consistency. It’s ok if there are a few chickpea chunks left, but you want the spinach and coriander to be well blended.
Line your baking sheet with parchment. Then use your hands to make burger-size patties and place them on the baking sheet. Cook for 25 at 175C/350F – flip once while cooking to ensure they’re cooked through evenly.
Serve with all the fixings! I like to add lettuce, onion, tomato, and avocado to my buns.
