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Chickpea Burger with Avocado and Baby Spinach

Chickpea burger

Serves:

Ingredients

300

g

chickpeas (cooked and drained)

1

egg(s)

5

g

mustard

50

g

spelt flour

100

g

baby spinach (cooked)

200

g

avocado (peeled)

10

ml

lemon juice

100

g

tomatoes concassé

1

tsp

parsley or chives (chopped)

For measurement conversions click here

Recipe submitted by: Danilo Cortellini, FoodCycle Patron

Equipment needed: Blender/food processor, metal cutter, oven, baking paper and baking tray(s).

Method

  1. Preheat your oven to 180°C fan/200°C non fan/gas mark 6.

  2. Put two thirds of the chickpeas in a food processor with the egg(s) and process well until smooth.

  3. Add the remaining chickpeas, mustard, the spelt flour and a pinch of salt.

  4. Process well and add the cooked baby spinach.

  5. Make the burgers a minimum of 100/120g each. Use a metal cutter to shape them, then place them on a sheet of baking paper, drizzle with oil and cook in the oven for 6 minutes.

  6. Take the burgers out the oven, flip them and cook for a further 5 minutes.

  7. While the burgers are cooking, mash the avocado with a fork. Add the lemon juice, tomato concassé, parsley or chives and a pinch of salt and pepper.

  8. Serve every burger with 75/80g of avocado, a few leaves of baby spinach and chopped roasted hazelnuts if you have them!

Top Tips:

Add caramelized onions to the burger mixture at step 3 for extra flavour.

Serve on a sesame bun if you have available.

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FoodCycle Head Office

  • 2.16, The Food Exchange
    New Covent Garden Market
    London, SW8 5EL
  • t: 020 7729 2775
  • e: [email protected]

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  • Who We Are
  • Community Meals
  • Check-In and Chat
  • Find a Meal
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Cookie Policy

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© FoodCycle 2022

Registered charity No. 1134423
Company limited by guarantee no. 7101349

Website by me&you

Useful Conversions

1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug

Remember: Cooking time varies based on the quantity of food you cook