Craving wholesome comfort food? These flavorful chickpea burgers deliver all the satisfaction of a classic burger with a nutritious, plant-based twist. Ideal for lazy Sunday afternoons, as a trusted home cook with years of recipe testing.
Serves 6 | Prep time: 70 minutes | Rest time: 20 minutes
Ingredients
- 150 g sweet potatoes
- 80 g millet
- 240 g canned chickpeas, drained
- 2 garlic cloves, peeled
- Grated zest of ½ lemon
- 25 g oats
- 1 tsp ground cumin
- ¼ tsp smoked paprika powder
- Fruit pulp of ½ mango
- 1 red pepper, seeds removed
- 1 tbsp white wine vinegar
- 2 tsp maple syrup
- 6 burger buns
- Lettuce leaves
- Some coarsely grated carrot and red cabbage
- Mayonnaise
- Additionally needed: baking paper and a food processor
Read also: ‘Recipe:chickpea curry‘
Preparation
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Peel the sweet potatoes and cut into pieces. Boil for 10-15 minutes, then drain and let steam evaporate.
- Meanwhile, toast the millet in a pan, add enough water to cover, bring to a boil, cover, and turn off the heat. Let soak for 15-20 minutes until water is absorbed.
- Process chickpeas with garlic, lemon zest, and ¼ tsp salt briefly. Add sweet potatoes and purée until smooth. Mix into the millet.
- Stir in oats, cumin, paprika, and 1 tbsp olive oil. Let cool.
- Shape into 6 burgers and place on the tray. Bake for 15-20 minutes.
- Chop mango and pepper, then purée with 1 tsp salt, vinegar, 2 tbsp olive oil, and maple syrup. Halve the buns.
- Toss lettuce, carrot, and cabbage with mayonnaise. Spread sauce on bun bottoms, add burgers and salad, then top with bun halves.
