Total Time
30mins
Prep 15 mins
Cook 15 mins

These bear no resemblance to hamburgers other than being delicious in a bun with the same sort of topping. The "batter" will keep, covered, in the fridge, for up to a week making this an extremely convenient and delicious lunch or quick supper dish, or you can make tiny ones and serve as an appetizer. NOTE: I continue to make these regularly, and not surprisingly, don't make them the same every time. I often omit the Jalapeno and ginger, and instead add an extra grated zucchini and a tablespoon of mild curry powder.

Ingredients Nutrition

Directions

  1. Mix the seasonings with the chick pea flour.
  2. Slowly mix in the water, working well to remove all lumps.
  3. Stir in the vegetables.
  4. It is best to let the batter sit for 1 hour or more, although they can be cooked at once.
  5. Heat a tablespoon of oil in a heavy skillet over medium heat, and spoon in the batter to form patties.
  6. Fry until browned on each side, about 5 minutes per side.
  7. Do two or three at a time.
  8. Add 1 tbsp more oil for the second batch.
  9. These are nice served with tamarind sauce or even a steak sauce like H.P.
Most Helpful

4 5

Very unusual, a spicy veggie burger. But I liked it. It's a nice break from the same old flavoured veggie burgers.

5 5

This is flavorful, quick, and healthy! I love it. It reminds me of some Indian flavored veggie patties that I buy from Trader Joes. Those are potato based though. At my local indian grocer the gram (chickpea) flour is also called Brar Chana flour or Besan. I hope that helps someone who may be looking for it.

4 5

I liked these, they were tasty with the spices, and wonderful with chilli sauce. I froze a batch to reheat for lunches - made them a little dryer but not inedible.