Chickpea Burgers with Yoghurt Sauce

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chickpea burgers with yoghurt sauce-2

Chickpea Burgers with Yoghurt Sauce

While I LOVE the flavours in these burgers, they are quite fragile, even with the egg to bind them. I’ve found it’s important not to over-process the chickpeas to help avoid your burgers falling apart in the pan. Just pulse until chopped. The good news is they still taste delicious if they do happen to fall apart.

enough for 2
takes 20 minutes

1 can chickpeas (400g / 14oz), drained
2 teaspoons ground cumin
1 egg
1/2 cup roasted red capsicum (bell pepper), diced
6 – 8 tablespoons natural yoghurt
2 small cucumbers

1. Pulse chickpeas and cumin in a food processor for a few seconds or until roughly chopped. You don’t want a smooth puree here.

2. Crack egg into a small bowl and whisk lightly. Add egg and pulse again for a few seconds.

3. Fold capsicum into the chickpeas by hand so it keeps its shape. Season and using your hands, form into 2 burgers. Pop in the fridge for a few minutes.

4. Heat a small fry pan on a medium high heat. Add a little oil and cook burgers for around 3 minutes on each side or until golden. Being careful when turning so they don’t fall apart.

5. Meanwhile, stir yoghurt in a small bowl until smooth and season generously. For the salad shave cucumber into ribbons using a vegetable peeler. Season with salt.

6. Serve burgers with yoghurt on top and cucumber salad on the side.

Variations

carb lovers / more substantial – serve with burger buns.

carnivore
– make chicken burgers instead (use ground chicken instead of making the chickpea patties). Or serve these beef burgers with quick tomato sauce.

low carb – try beef or chicken burgers.

paleo (grain, legume & dairy-free)chicken burgers with tahini sauce.

Waste Avoidance Strategy

chickpeas / ground cumin – keep in the pantry.

egg – will keep in the fridge for a month or so. Or use for another meal.

roasted red peppers – in an unopened jar will last in the pantry for months.

yoghurt – usually has a shelf life of a month or so. Otherwise, have it for another meal like breakfast! Don’t freeze.
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{ 7 comments… read them below or add one }

Lisa Murray February 28, 2018

If I have leftover canned chickpeas, I freeze them in a container with just enough canning liquid to cover – works a treat! Recently I’ve been soaking and boiling dried chickpeas and found I was able to do the same, i.e. put the cooked chickpeas into a container, cover with the cooking liquid and pop in the freezer.

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jules February 28, 2018

Thanks for sharing Lisa!

Home cooked chickpeas are so lovely to have on hand.

JX

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Susan Brooks January 15, 2017

I also added in some flour (chick pea) and fresh herbs (mint, parsley, thyme and chives) to the yoghurt. This recipe was a huge hit for our family πŸ™‚

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jules January 18, 2017

Yum Susan!

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Laurie Fleming January 5, 2017

I made a version of these last night and added a bit of flour to help keep them together. You could probably use almond meal or chick pea meal for the same purpose.

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jules January 18, 2017

Thanks for sharing Laurie πŸ™‚

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cassie Harris August 21, 2016

We’ve got a bell pepper allergy at our house – any ideas for replacements for this? Roasted eggplant maybe?

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