It’s time to get some vegan recipes on this blog! Not only is this a health trend, a neighbour of mine said, “if you cater for special diets, how come there aren’t any on your blog?” I had to remedy that situation immediately. I went straight to the kitchen to test out some recipes and came up with this one: the vegan garbanzo bean burger. It’s a bit more complicated than some of my other recipes, but makes up for it in favour and healthfulness, as almost every ingredient is fresh, whole and plant-based.
Keep this one handy when you’re entertaining your vegan friends – they’ll love it!
Vegan Garbanzo Bean Burger
4
servings1
hour30
minutesIngredients
340g Garbanzo beans (dry)
300g Pumpkin cut in cubes
2 Shallots, diced
1 Zucchini, grated
3 Handfuls of fresh cilantro, chopped finely
45ml Apple cider vinegar
1 tbsp Cumin powder
3 Cloves garlic, minced
Half an inch of fresh ginger, minced
2 tsp Black pepper
10ml Chilli sauce (optional)
½ tsp Sea salt (optional)
25g Vegan butter or olive oil to fry/grill
Directions
- Place the Garbanzo beans in a bowl, pour in enough water to cover them and let it sit overnight – if you buy the ready cooked can of chickpeas you can skip this step.
- In the morning, after draining and rinsing the garbanzo beans, mash them in a bowl with a fork and place them to one side.
- Next, boil the pumpkin until it is well cooked and then drain the water and mash.
- In another bowl, add the remaining ingredients and mix with the pumpkin and garbanzo beans until well combined.
- Using your hands, form roughly 6 patties from the mixture.
- Bake in the oven at 350F/180C for approximately 10 minutes each side or use a lightly oiled frying and pan fry for 3-5 minutes each side.
- Enjoy this in a burger bun with microgreens, sliced tomatoes and mushrooms and sauces of your choice 🙂
TIP
- If you have the time and the patties seem a bit soft, place them in the fridge for 20 minutes. They’ll firm up and reduce the likelihood of falling apart when you bake or fry them.
