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Tandoori Chickpea and Courgette Burgers

Recipe

Handmade vegetable tandoori burgers. Great for BBQs and family dinners.

Serves: 5 people   |   Prep time: 60 minutes   |   Cooking time: 25 minutes

Indian   |   Main

  

Ingredients

  • 1 small Onion, diced
  • 1 Garlic clove, crushed or grated
  • 2 tbsp Coconut oil
  • 1 x 400g tin of Chickpeas, rinsed and drained
  • ½ Courgette, grated
  • 1 tbsp Peanut butter
  • 1–2 tbsp UHT Almond Milk
  • 50g GF oats
  • ½ tsp Turmeric
  • ½ tsp Ground cumin
  • ½ tsp Chilli powder
  • Salt and black pepper

  

Method

  1. Fry the onion and garlic in a teaspoon of the coconut oil until soft and translucent.
  2. Place the chickpeas in a food processor along with the courgette, milk, oats and seasoning, to taste.
  3. Pulse until they are combined, but not completely smooth, to retain a bit of texture.
  4. Divide the mixture into 5 or 6 palm-sized burgers.
  5. Place on a tray in the fridge for 30–60 minutes to firm up.
  6. Preheat the oven to 180°C/350°F/gas mark 4.
  7. Heat the remaining coconut oil in a non-stick frying pan and cook the burgers for about 5–10 minutes on both sides to crisp up the outside and seal in the moisture.
  8. Place the burgers on a tray lined with greaseproof paper and bake in the oven for 20–25 minutes.
  9. Serve these up with a salad of your choice. We recommend lettuce, tomatoes, sprouts and avocado.