Every winter since I sent my son Ted to school he comes home with a cough that seems to last until the Spring. It has been like this for the last three years. One day last year I decided enough is enough and I went to visit our family homeopath, Dawn Waterhouse.
Dawn sent Ted a remedy. Ted took one pill when he got home from school. Within an hour of Ted taking the remedy the cough was gone. However we did find that their are other health issues that Ted needs help with. As well as remedies Dawn also gives advice on diet and what to eat from different aliments. She suggested Ted eat lots of courgettes.
So I decided to try courgettes instead of carrots or sweet potato in my chickpea burgers. My husband and I enjoyed them but my son took a little more convincing. He’s not the easiest of eater to feed and I know you shouldn’t hide food. Needs must when the devil drives as they say. Nearly all of us thought it was delicious and I will definitely be trying this one again.
Are you a chickpea fan and what’s your favourite chickpea meal? Let me know in the comments below and please don’t forget to like and follow me.
- Food processor
- Vegetable peeler
- Fine grater
- Baking tray
- Plastic brush
- Chickpeas x 2 tins
- Courgette x 1 medium
- Tahini or almond butter x 2 tbsp
- Ground flax seed or bread crumbs x 6 – 8 tbsps
- Rice flour, chickpea flour or plain flour x 4 tbsps
- Dried mixed herbs 1 tsp
- Salt and pepper to you tastes
- Oil for the baking tray
- Preheat the oven to 180ºC or gas mark 4.
- Drain the chickpeas using the colander and place them in the food processor.
- Peel and grate the courgette and place the grated courgette in the food processor.
- Add all the other ingredients and blend together until a smooth consistency forms.
- Remove the blade from the processor.
- Tap off any of the mixture on the blade into the processor bowl.
- Pour oil over the baking tray and spread it with the plastic brush as evenly as possible.
- Spoon out a small amount of the mixture.
- Place on the baking tray and repeat the process until you have made sixteen small burger bites.
- The mixture will be soft so don’t worry if it seems runny they will hard slightly once cooked.
- Put the tray into the oven and cook for 25 – 30 minutes or until golden brown.
- Finally serve with sweet potato chips and salad.
- Then enjoy.
Chickpea and Courgette Burger Bites were well received, as I wrote, by nearly all of us. My husband and I ate the left overs for lunch the next day. They were as delicious cold as they were hot. We had these with sweet potato chips and fried kale. It was such a great evening meal. I think these would also be good to take on a picnic two. They are great for kids and packed full of goodness. However you decide to eat these burger bites, as always, please enjoy. Thank you xxx