Quick and easy dinner or lunch box treat. This recipe is great for nights where you don’t want to spend ages preparing food, all the ingredients just go in the blender…so you only need to get one pan dirty! I make these when I have not much in as all of the ingredients are ones I constantly have in my store cupboard.
These taste fab with grilled halloumi and salad but I think they really need a great dip to go with them, pictured here with my beetroot and mint dip (recipe to come soon!) also try it with my creamy avocado.
1 tsp ground coriander
2 tbsp coconut oil
1 can chickpeas, drained
handful of fresh coriander
zest of a lemon
juice of a lemon
1 tsp cumin
1/2 cup oats
salt and pepper
1/2 cup buckwheat flour for dusting
What to do…
Finely chop the shallots and add to a frying pan with the ground coriander. Fry gently in 1 tbsp of the coconut oil until soft but not browned.
Drain the can of chickpeas and place in a blender with the remaining coconut oil, fresh coriander, lemon zest and juice, cumin and salt and pepper. Blend until smooth, scraping down the sides of the bowl. Add the fried shallots and oats and blend again. Once all the ingredients are combined remove the mixture from the blender.
On a clean surface sprinkle the buckwheat flour. Divide the chickpea mixture into equal patties, it should make 6 small burgers. Mould the burgers into balls then coat in the buckwheat flour.
Place on a plate and put in the freezer for 10 minutes to firm up. Alternatively place in the fridge for half and hour or so.
Place a frying pan over medium heat, add an additional tbsp of coconut oil to the pan, once hot add the burgers to the pan a few at a time. Fry until lightly golden.
Enjoy your healthy, meat-free burgers in lettuce leaf buns!