Vegan chickpea and spinach burgers with red onion chutney – Food & Home Magazine

Ingredients

• <h3>PATTIES</h3>
• 250g dry, uncooked chickpeas/
• 325g cooked chickpeas
• pinch salt (if using dry, uncooked chickpeas)
• 2 large potatoes, peeled and steamed or boiled
• 45ml (3 tbsp) sunflower seeds
• 15ml (1 tbsp) sesame seeds
• 2 large garlic cloves, peeled and minced
• 125g red pepper, diced
• 1 jalapeño, seeded and diced (optional)
• 60ml (¼ cup) red onion, peeled and diced
• 1 small carrot, grated
• 60ml (¼ cup) fresh parsley, minced
• 15ml (1 tbsp) salt
• 330g rice, cooked
• 60g dried breadcrumbs + extra, as needed
• 5ml (1 tsp) ground flax
• red pepper flakes, to taste
• oil, to brush
• <h3>TO SERVE</h3>
• vegan rolls
• salad
• potato wedges
• red onion chutney