Chickpeas are by far my favourite legume, they are so versatile and chickpea flour is delicious. These burgers are gluten free so our celiac friends can enjoy these as well.
- 3 Cups Dried Chickpeas (soaked overnight)
- 3 Tbsps Chickpea Flour
- 3 Tsps, Ground Turmeric
- 2 Tsps, Ground Coriander
- 1½ Tsps, Baking Soda
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Onion Powder
- 1 Tbsp, Chia Seeds
- ¾ Cup Water
- 1 Dash Salt
- 3 Tsps Ground Pepper
- 1 Tsp Olive Oil
- A big bowl for soaking the chickpeas
- A small bowl for the chia egg
- Potato masher or, food processor
- Mixing bowl
- Mixing spoon
- Oven tray
- Baking paper
- Measuring utensils
- Preheat the oven to 180℃.
- Add the chia seeds to a small bowl.
- Add enough water to just cover the chia seeds.
- Set aside.
- Add the chickpeas to the mixing bowl.
- Mash with the potato masher (I prefer to roughly mash the chickpeas so a few un-mashed ones remain. If you prefer a smoother consistency, continue mashing, or use a food processor).
- Add in the chickpea flour, spices, baking soda, nutritional yeast, chia egg, oil and the salt and pepper.
- Slowly add the water while mixing the ingredients together (the mixture should be sticky and very thick, add more water if needed).
- Line a baking tray with baking paper and grease lightly.
- Take handfuls of the mixture and roll into big balls, (this recipe makes 7) and place them onto the baking tray.
- Flatten the balls using your hand, or the side of a cup, so they form a burger patty shape.
- Place the tray into the oven and bake for 25 minutes.
- The burgers should be lightly browned on the top when they are ready.
- The leftovers can be stored in the freezer for a few weeks and are best reheated in a pan with a dash of olive oil in the pan, and a dash of water on top of the burger.