Healthy Chickpea Burgers Recipe
Ingredients
- 2 x 400g cans no-added-salt chickpeas, drained and rinsed
- 3/4 cup low-fat natural or Greek yoghurt
- 2 tbs curry powder
- 1 egg
- 1 cup breadcrumbs
- 3 spring onions (including green tops), finely chopped
- 1 tsp ground coriander
- spray olive or canola oil spray
- 1 tomato, sliced
- 1/2 Lebanese cucumber, sliced
- 6 leaves lettuce
- 6 slices canned beetroot slice
- 6 roll wholemeal or wholegrain roll
Method
- Mash chickpeas with a fork or process in a food processor until roughly chopped.
- Add yoghurt, curry powder, egg, breadcrumb, spring onions and coriander to the chickpeas. Season with pepper and stir until well-combined.
- Roll 4 tablespoons of mixture per patty into balls and then flatten to make patties.
- Cut buns in half.
- Turn frypan onto medium heat and spray with oil. Cook patties for 4-5 minutes on each side until golden. Serve in a bun, with tomato, cucumber, beetroot and lettuce.
Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission www.foodbankwa.org.au/food-sensations-for-adults/
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Recipe by Food Sensations -
Ingredients -
Equipment -
Mash chickpeas with a fork or process in a food processor. -
Shape mixture into balls then flatten into patties. -
Cook patties until golden.
Healthy tip!
Use the left-over water from cooking vegetables to make stock or soup. It's full of vitamins!
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2165 kJ | 561 kJ |
| Protein | 22.8 g | 5.9 g |
| Fat, total | 8.1 g | 2.1 g |
| — saturated | 1.6 g | 0.4 g |
| Carbohydrate | 79.2 g | 20.5 g |
| — sugars | 14.6 g | 3.8 g |
| Sodium | 1121 mg | 290 mg |
| Fibre | 15.2 g | 3.9 g |
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