Chickpea Chilli Burgers Recipe | Veganuary

Ingredients

• 80g (heaping 3/4 cup) rolled instant oats (gluten-free if required)
• 1 ½ red chillies, deseeded (or ¾ tsp dried chilli flakes)
• 1 red pepper, roughly sliced into chunks
• 1 medium red onion, roughly sliced into chunks
• 1 ½ tbsp tamari or soya sauce
• 1 tbsp tomato puree
• 2 tbsp ground flaxseed
• 35g (1/3 cup) sundried tomatoes, drained
• ¼ tsp salt and black pepper to taste
• 1 x 425g (15 oz.) can chickpeas, drained, washed and rinsed
• 2-3 plump garlic cloves
• 1 small carrot, peeled and roughly sliced
• 15g (1/4 cup) fresh coriander/cilantro (or parsley if preferred)
• 1 ½ tsp dried mixed herbs
• 3 tbsp protein powder (Pulsin soya bean or pea)
• 2 tbsp ground chia seed
• 1 tbsp sundried tomato paste
• Variation: Include 30g (4 tbsp) of goji berries for a nutrient boost
• Variation: Spice it up! Curried chickpea burgers (or similar)
• Variation: Add 1 tsp of ground coriander
• Variation: 1 tsp ground cumin
• Variation: 1tsp, ½ tsp turmeric
• Variation: Serve burgers with minty yogurt
• Variation: Try with different pulses. Black beans and cannellini beans also work well.