These tasty chickpea burgers are quick, healthy (baked not fried - though you could fry them) and cheap. Served with either a green salad or on a bun with salsa, they make a nice main meal or party snack.
1 (400g) tin chickpeas, rinsed and drained
1 red capsicum, finely chopped
1 carrot, grated
3 cloves garlic, minced
1 red chilli, seeded and minced
2 tablespoons chopped fresh coriander
1 tablespoon tahini paste
1 pinch salt and black pepper to taste
1 teaspoon olive oil
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Place chickpeas in the bowl of a food processor with capsicum, carrot, garlic, red chilli, coriander, tahini, salt and pepper. Place the lid on the food processor and pulse 5 times, then scrape the sides and pulse the mixture until it is evenly mixed. If the mixture looks dry, add olive oil.
Refrigerate chickpea burger mixture for 30 minutes.
Preheat an oven to 180 degrees C. Prepare a baking tray with baking paper or lightly grease with cooking spray.
Shape the chilled chickpea burger mixture into patties.
Cook 20 minutes, then carefully flip burgers and cook 10 more minutes or until evenly browned.
Make the patties normal size for dinner portion hamburgers, fun shapes for kids or mini burgers for parties.