Chickpea Burgers
Both chickpeas and brown rice are good sources of insoluble fibre. This insoluble fibre is known as a prebiotic which means it supports the good bacteria in your digestive system.
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Ingredients
Cooking Instructions
Burger Preparation
1
Preheat oven to 180°C.
2
In a food processor, combine cooked chickpeas, roasted pumpkin, cooked brown rice and quinoa, egg (or flax egg), parsley, mint, psyllium husks, and sea salt.
3
Blitz to combine ingredients, scrape down the sides, and blitz again until a dough forms.
4
Divide the mixture into 6 even portions (around 1/2 cup each) and mould into burger patties.
5
Spray each burger with cooking spray and sprinkle with hemp seeds.
6
Place on a lined baking tray and bake for 20 minutes or until golden brown.
7
Serve on a grain-free bun, wrap with avocado, or alongside a colourful salad.
8
Suitable to freeze if wrapped individually.
Cooking Dry Chickpeas
1
Add 3/4 cup of dry chickpeas to a large bowl and cover with several inches of water. Soak for 8 hours or overnight.
2
Drain chickpeas and add to a large pot. Cover with several inches of fresh water.
3
Reduce heat and simmer for 1 1/2 to 2 hours, or until chickpeas can be squished between your fingers. Drain before using.
Flax Egg
1
Finely grind 1 tablespoon of flaxseeds.
2
Add 3 tablespoons of water and allow to sit for 5 minutes to thicken.
