Healthy chickpea burgers
Zingy vegan chickpea burgers that cook in minutes! Serve with your favourite toppings and sauces.
Each serving provides 298 kcal, 12g protein, 37g carbohydrates (of which 6g sugars), 10g fat (of which 1g saturates), 8g fibre and 0.4g salt.
Ingredients
- 400g tin chickpeas, drained
- 160g tin sweetcorn, drained
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp lemon juice
- 2 tbsp gram flour
- 2 tbsp rapeseed oil
To serve
- 4 wholemeal buns
- 1 head little gem lettuce, leaves separated
- 2 large tomatoes, sliced
- sea salt and freshly ground black pepper
Method
Heat a barbecue until the flames have died down and the coals are glowing. If you’re not using a barbecue, heat a griddle pan until hot.
Tip the chickpeas into a bowl and crush to a thick paste with a potato masher. Stir in the sweetcorn, onion powder, smoked paprika, lemon juice and plenty of salt and black pepper.
Add the gram flour and mix well until everything starts to stick together. Divide the mixture into four, then form each quarter into a burger shape.
Brush the burgers with oil and place on the barbecue or griddle. Cook on each side for 2 minutes, until crisp and hot through.
Split the buns and heat on the barbecue or griddle. Serve the burgers in the buns, topped with lettuce leaves and tomato. Serve immediately.
