Sun Dried Tomato & Chickpea Burgers

Dinner is almost always a salad or some sort of left-overs situation in our home. That’s just the way we like it here. A big bowl of vegetables, a grain and lots of tahini drizzled on top. A typical example of our current dinner would be a crunchy green salad (with lots of cucumber, radish and sugar snaps), some grilled asparagus, quinoa and tahini. So simple but so, so good.

There are some days when we just crave something more, something a little different (that doesn’t necessarily have to be eaten from a bowl). Sometimes that’s pizza and sometimes it’s some sort of bean/pulse/veggie burger. I’d had this idea in my head for a while and I am so happy I got round to trying it out because it turned out really, really well and completely hit the spot. The recipe might be fairly simple and straightforward but this burger has a lot of flavour in it.

I served ours with cos lettuce, tahini mayo and an awesome mango salsa that I will be posting on here pretty soon. The salsa tastes like summer! I am not a big fan of coriander at all but this is the way to get me to eat it. I think, like most veggie/bean burgers this would taste great wrapped in a large collard leaf or made smaller and added to a bowl.

Sun Dried Tomato & Chickpea Burger

Makes approx. 2 very large burgers or 4 smaller ones

1 can cooked chickpeas, drained and rinsed well

1/3 cup sun dried tomatoes (the dry kind in a packet, not the soaked kind in a jar of water)

2 cloves garlic, crushed and finely chopped

1/3 cup quinoa, cooked

1 sprig fresh rosemary, leaves (or equivalent dried)

1 sprig fresh oregano, leaves (or equivalent dried)

1 tbsp tomato puree

1 heaped tsp smoked paprika

1 tsp turmeric

1 tsp paprika

salt and pepper to taste (if your sun dried tomatoes are already salted you may want to omit any extra salt)

1 tbsp olive oil (and a little extra for baking)

Pr-heat your oven to 220C and line a sheet pan with baking paper. Drizzle a little olive oil on the baking paper for baking.

In a food processor, with an s-blade attached, add the chickpeas, sun dried tomatoes, rosemary, oregano, olive oil and tomato puree. Pulse until everything combines (I usually leave some chickpeas whole for texture). You may need to scrape down the sides a few times to make sure everything incorporates.

Transfer the mixture to a large mixing bowl and add the rest of the ingredients. Using a wooden spoon, stir until everything is combined. Using your hands, divide the mixture and roll into balls. Flatten them out slightly to make a burger shape. Make sure the are evenly placed on a baking tray.

Place in the oven and bake for 15 minutes, turn over and bake for a further 15 minutes. I made 3 mid-sized burgers so you may not need as long or you might need slightly longer if you decide to make them smaller or larger, just make sure they are cooked through and they are turning golden and crispy on the outside.


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