Normally I like to make my life easy, especially during the week when I have a hungry family to feed. The original Chickpea burger recipe used tinned chickpeas but I decided to try the longer version of this recipe.
My lovely husband Howard discovered that dried chickpeas are a lot cheaper than tinned. Every time I ask him to put tinned chickpeas, or any type of bean, on the shopping order he will often remind me that dried is a lot less expensive.
As Howard kept reminding me of the price it started me thinking about whether there was any difference between the taste and flavour of the chickpeas. So I decided to try dried chickpeas and although the recipe was quite time consuming I did find it a much yummier burger. The dried chickpeas give the burger a bit more crunch and were so good. It’s one meal I’ll be making again.
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- Food processor
- Vegetable peeler
- Fine grater
- Baking tray
- Plastic brush
- Dried chickpeas x 200g
- Water x enough to cover the chickpeas
- Tahini x 2 tbsp
- Cashew Nuts x 100g
- Carrot x 1 large
- Ground cumin x 1 tsp
- Ground corriander x 1 tsp
- Ground ginger x 1 tsp
- Ground cinnamon x 1/2 tsp
- Coriander x 1 large handful
- Oil for the tray
- The day before, pour the chickpeas into the bowl and add enough water to cover the chickpeas.
- Put the chickpeas into the fridge overnight.
- Drain any excess water on the chickpeas using the colander and place them in the food processor.
- Weigh the cashew nuts and add them to the processor.
- Peel and grate the carrot and put this into the processor too.
- Add all the other ingredients and blend together until a smooth consistency forms.
- Remove the blade and take a handful of the mixture to make it into a burger shape.
- Put the burgers on a plate and place it back it back into the fridge for at least two hours.
- After two hours or more, preheat the oven to 180ºC or gas mark 4.
- Pour enough oil to cover the base of the baking tray.
- Place the burgers onto the baking tray.
- Brush a little oil over the top of the chickpea burgers.
- Put the tray into the oven and cook for 25 – 30 minutes or until golden brown.
- Serve with chips and a salad please see my Sweet Potato Chips and Salad Dressing recipe.
Chickpea Burgers The Long Way Round were delicious and my little family really enjoyed them. They are quite time consuming but the effort is worth the results. These burgers are also easy to transport as burgers or nuggets and they make a fantastic packed lunch alternative too. My son loves chickpeas and these are a treat for him. However you decide to eat these beauties, as always, please enjoy.