You really don’t have to be a vegetarian to enjoy these tasty little burgers. Boiled white rice is a good substitute when gluten free breadcrumbs are not available. Chopped red pepper would also be a tasty inclusion.
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Units: US | Metric
- 1Blend both cans of chickpeas with their water in a processer into a coarse paste.
- 2Over a medium heat, sauté the onion and garlic in the oil for 2-3 minutes.
- 3Mix in the spinach, and cook until spinach begins to wilt.
- 4Add to the chickpeas and stir.
- 5In a bowl combine the chickpea paste with the cheese, carrot, eggs and breadcrumbs. Season to taste.
- 6Shape into four even sized burgers.
- 7Gently fry the burgers for 2 mins on each side or until golden, drain on a paper towel.
- 8Slit one side of warm pittas to form pockets.
- 9Spread inside the pittas with hummus, insert a handful of mixed salad leaves, a slice of beetroot and a burger.
- 10Serve warm.
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Nutritional Facts for Wicklewood’s Chickpea and Vegetable Burgers With Hummus (G
Serving Size: 1 (259 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 332.6
- Calories from Fat 100
- Total Fat 11.2 g
- Saturated Fat 3.4 g
- Cholesterol 113.7 mg
- Sodium 579.5 mg
- Total Carbohydrate 45.0 g
- Dietary Fiber 7.5 g
- Sugars 2.4 g
- Protein 14.9 g
The following items or measurements are not included:
gluten free breadcrumbs