Chickpea burgers (a work in progress)

*We were invited to my mum’s for dinner today and spent the whole afternoon there, so our shopping is being delivered tomorrow instead of today as usual. Because of this, the usual Sunday afternoon mealplan/spending post is being postponed until then.  Here’s a quick recipe post instead, to keep you all going.

chickpea burger

On Friday we had burger night – one of our favourites.  I wanted a change from my usual mushroom and pinto bean burgers this week, and we have loads of chickpeas in the freezer just now, so I decided to make some falafel-inspired spiced chickpea burgers instead.

They were pretty good – not the best veggie burgers I’ve ever had, but very tasty.  The main problem with them was the fact that they were very crumbly and didn’t stick together well.  After a bit of googling, I’ve determined that adding more oil, a spoonful of flour and mixing them for longer in the food processor all could have helped with the texture, so I’ve upped the oil and added the flour as an optional ingredient below (though I haven’t tested this, so can’t be 100% sure).  You could also add egg but I wanted to keep them vegan friendly, like real falafels.

It was hard to get them to brown without burning the bottoms and I think next time I’d add more oil to the pan when cooking, so have added that to the recipe below as well.

chickpea burger 2

Chickpea Burgers (makes two burgers, 26p each)

  • 1 cans-worth of cooked chickpeas (I used 112g dried ones that had been pre-soaked and cooked) 22p (95p/500g, Asda)
  • 1 small onion, cut into quarters 3p (49p / kilo, Morrisons)
  • 1 clove garlic, crushed 3p (£1 / 4 bulbs, Morrisons)
  • 1 tsp ground coriander 4p (71p / 34g, Asda)
  • 1 tsp ground cumin 3p (57p / 41g Asda)
  • 2 tbsp extra virgin olive oil 12p
  • 2 tbsp vegetable oil 5p
  • optional – 1 tbsp plain flour – see note above.

Add the chickpeas to the food processor and blitz briefly.  Add the other ingredients, except the vegetable oil and process for a few minutes until starting to turn paste-like, scraping down the sides occasionally.

chickpea burger 3

Shape the mix into two patties with wet hands, squeezing them together to stop them falling apart.  Heat the vegetable oil in a frying pan to a medium heat, and add the two burgers.  Cook for several minutes on each side, until browned.  Serve in buns with salad and a little garlic mayo, hummous or tzaziki.  I also had chips and salad on the side.

26p per burger.  I served with a large white bun, 9p (50p / 6 buns, Morrisons), half a sliced onion (2p) and some garlic mayo dip (roughly 10p – 2 tbsp value mayo, a clove of crushed garlic, a tiny drizzle of olive oil, some water, a pinch of dried parsley) – 47p.  Even with a small side salad and a handful of home-made oven chips, this is a cheap meal.  

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