Herby Chickpea Burgers
By Deliciously Ella
Published on 17 June 2024
These Herby Chickpea Burgers from Deliciously Ella are the perfect meal in the sun. Packed with fresh coriander, rich sun dried tomatoes and earthy chickpeas these are a guaranteed crowd-pleaser. Pile high with lettuce and red then drizzle with your favourite sauce. Any leftovers are delicious cold in a salad the next day.Time and servings
25 minsTotal time
5Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 1 red onion, ½ finely diced and ½ thinly sliced
- 3 roasted garlic cloves
- 400g tin chickpeas, drained and rinsed
- 5 tbsp gram flour
- 125g sun-dried tomatoes, plus 4 tbsp oil from the jar
- large handful coriander
- 1 tbsp olive oil
- 5 lettuce leaves
- Oak-Smoked Tomato Ketchup or Korean-Style Barbecue Sauce, to serve
Method
Step 1
Put the diced onion, garlic, chickpeas, gram flour, sun dried tomatoes, oil and a large pinch of salt into a high-powered blender or processor and whiz to form a thick, chunky mixture.Step 2
Remove 2 tbsp mixture and shape into a patty, set on a plate and repeat with the remaining mixture. Do this up to a day ahead, just cover and chill.Step 3
Set a large pan over a medium-high heat and heat the oil. Add the burgers and cook for 5 mins on each side, until hot through and lightly charred. Keep warm in a medium oven if you need to cook in batches.Step 4
Serve the burgers with lettuce, sliced onion, plenty of sauce and sandwiched in a bun.Step 5
Cooks tip: To roast garlic, wrap a whole head of garlic drizzled with olive oil in foil and roast at 180°C/ 160°C fan/ gas 4 for 1 hr. This uses 100g sun-dried tomatoes but if you love the flavour, add a few extra to the mix in step 1.