Shop IngredientsHow this works
- 2 2/3 cups cooked chickpeas (garbanzo beans) or beans, or 2 cans (425 grams/15 ounces each), drained
- 1 large carrot, peeled and roughly chopped
- 1 medium onion, peeled and roughly chopped
- 1 garlic clove, peeled and finely sliced
- 1/3 cup pecans soaked in water for 2–3 hours, rinsed and drained well
- 3-4 spring onions (shallots, scallions), finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano (or Italian herbs)
- handful of parsley or basil, finely chopped
- 1½ tablespoons psyllium husks
- few tablespoons chickpea (besan, gram), tapioca or arrowroot flour, or quinoa flakes, for coating burgers
- salt and pepper, to taste
- 2 cups almonds
- 2 cups rocket (arugula), washed
- 1 small bunch basil, washed and stems removed
- 1 small bunch chives, washed
- 2 large garlic cloves, peeled
- rind and juice of 1 small lemon
- ½ cup olive oil
- salt, to taste
- Preheat your oven to 160ºC/320ºF. Line a baking tray with baking paper.
- Combine the chickpeas or beans, carrot, onion, garlic and pecans in a food processor and pulse until they form a loose mixture with most of the ingredients in small chunks.
- Transfer the mixture to a large bowl and toss in the spring onions, herbs and psyllium. Mix thoroughly.
- Using a ½-cup measure, divide the mixture into equal quantities. Using your hands, shape them into flat patties, pressing down lightly and coating the patties in the flour or quinoa flakes.
- Transfer the patties to the baking tray and bake for 30–40 minutes or until set. Serve with a variety of lettuce leaves, rocket (arugula), thinly sliced tomato, cucumber and red onions, green pesto (recipe to follow) or any of the variations below.
- Combine all the ingredients in a food processor and pulse until combined but allowing some crunchiness to remain in the nuts.
- Refrigerate in an airtight glass container for up to 5 days.
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