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A great option for vegetarian or vegan BBQ. These chickpea burgers are easy to prepare in advance and can be cooked on a barbecue plate or in a frypan.
1 tin (400g) chick peas, drained, liquid reserved
1 small potato, peeled and boiled until tender
1 tablespoon Herbie's Spices Chermoula Spice Mix
1 tablespoon tahini
olive oil for cooking
hummus, Romesco sauce or cucumber raita for serving
- Place the chick peas, potato, Chermoula and tahini into a food processor and pulse until chick peas are chopped to a fairly thick mush. Add a couple of teaspoons of water if the mixture is too dry.
- Remove the mixture to a bowl and shape into flattish patties. Flat patties cook more quickly than round ones, are easier to turn giving a better result all round.
- Cook the patties on a medium-heat barbecue hotplate brushed with a little olive oil. They will need about 3-4 minutes each side to cook through and become nicely browned on the flat surfaces.
- Make into a burger, or serve with any of the sauce suggestions above.
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