As you may, or may not, have noticed, I’ve taken a little break from blogging – I was too busy admiring the overwhelming cuteness that is my new daughter Yasmin. She’s now a smiley 15 week old and although I still can’t take my eyes off her, I am itching to start blogging again and really focusing on cooking healthy meals.
Like any new mother, I have a few pounds to loose and as my time is limited and I’m breastfeeding, the challenge is to find something nutritious yet light and fast to make. One of my favourite meals, chickpea burgers, is all that and hence gets made a lot these days. I also like the fact that the ingredients are simple and I usually have them in my cupboard. These burgers are packed with nutrients like omega oils, vitamins, fibre and lots of protein. Kids love making (and eating) these burgers – I can’t wait until I can make them with Yasmin in few years time. Here’s the recipe:
Chickpea Burgers
410g can chickpeas, drain and rinse
410g can red kidney beans, drain and rinse
1 onion, peel and chop finely
1 carrot, peel and grate
50g sunflower seeds
2 tbsp tahini
1 garlic clove, chop finely
1 tbsp vegetable bouillon powder
handful of chopped fresh coriander
Oven: 220C
Line a baking tray with greaseproof paper
Place all ingredients in a bowl, mix well with a spoon.
Blend with a handheld blender for 10-20 seconds, until mixture is quite coarse. (It is VERY important to leave the mixture coarse enough, you want there to be few whole chickpeas. If it’s too smooth, the burgers won’t cook properly.) You can also use a food processor but I find a hand heldblender much better for this job.
Shape the mixture into 10-20 balls – I prefer bigger burgers so tend to make only 10, but you could also make 20 small ones, or 15 medium ones, whatever you fancy. Just make sure all burgers are roughly the same size so that they cook evenly.
Place the balls on the baking tray and flatten with your fingers a bit.
Bake for 15 – 20 minutes (smaller burgers take a little less to bake, bigger ones a bit longer, up to 30mins, so keep on eye on them). The burgers should be lightly coloured.
Remove from the oven and let rest for few minutes before serving.
Serve with hummus, sweet potato chips and a green salad.
Welcome back to blogging – I actually only took a look at your blog yesterday, so good timing
These look delicious and I believe I have everything bar the coriander at home, so I might give them a whirl this weekend.
Yasmin is looking gorgeous – she’s getting so big!
Thanks xgirl! Hope you’ll enjoy them x
Welcome back and it is very easy to see why you have been so distracted with a gorgeous little baba like Yasmin to look at all day
These look so nice – definitely have to try them.
Thank yo! You should get your son to make them
Congratulations on the arrival of your daughter. What a cutie.
Am looking forward to trying out this receipe. Thanks for sharing it.
Thank you, Ali!
Just found your “cook with Tina” website today and have been looking through all your recipies – I’ll be fully abusing the work printer on Monday as all the food looks fab and unlike other veggie recipies not to heavy on the fatty cheese stuff. The healthy eating plan starts Monday and I will let you know how I get on when I cook my way through them,
also your photography is beautiful too although not as beautiful as baby jasmine !
Thank you Helen, good luck with your healthy eating plan on Monday
I think your clock might be wrong as it timed my comment as 5.39am on saturday morning even though I posted at the more sane time of 12.39pm lunchtime Saturday – just to let you know
I think WordPress is on US time, I see if I can change it.
Have these in the oven now. I’m a bit inconsistent with my successes at cooling so fingers crossed they turn out nice. Thanx for a new recipe!
Hope they turned out ok. Enjoy!
I made them tonight, I didn’t have tahini so I used 1 spoon of sunflower oil and 1 spoon of sesame seeds.
Delicious, I cooked them in the oven and served with salad and sweet chilli sauce, thanks for posting the recipie.