Chickpea and corn burgers

c.hall 2015

These vegan burgers are a great alternative to a meat or fish burger, but are equally filling and satisfying! They have a ton of protein and fiber, and are packed with flavor. A must-try! I topped mine with spicy guacamole, spinach, and juicy tomatoes but you don’t have to stop there! Next time I make these, I am going to make sure I have a batch of my BBQ sauce in my cupboard and use that on top of these burgers! (Check out my recipe for some awesome bbq sauce by clicking this link:

Here’s what you’ll need for my super easy vegan, gluten free chickpea and corn burgers: (These quantities are enough for 2 patties)

225g(1 small can) chickpeas

180g corn

1 tablespoon cumin

1 tablespoon ground coriander

1 tablespoon tumeric

1 teaspoon chili flakes (add more for a kick)

2 heaped tablespoons of a mix of herbs (I chopped rosemary, thyme and parsley)

pinch of salt and pepper

1 tablespoon tahini, and a drizzle of the oil from the jar

3 teaspoons of buckwheat flour

Drain the can of chickpeas. Pour chickpeas and corn in a food processor, and pulse until just mixed (a little broken down and only pulse for a couple of seconds). Pour broken down chickpeas and corn into a mixing bowl and with a wooden spoon, mix in the rest of the ingredients. Once mixed, shape into two burgers and stick in the fridge for about 30 minutes. When that thirty minutes is up, heat some coconut oil in a pan and stick those patties on! They take about 5-7 minutes on each side and should be golden brown. Top with your favorite sauces and such!


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