Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Chickpea and Pumpkin Burgers

Patties - Legume - -

INGREDIENTS

600 grams / 1.3 pounds chickpeas, soaked, well drained (use 2 x 300 grams / 10.5 ounces cans if no soaked chickpeas available)
400 grams / 14 ounces pumpkin, cooked, drained, mashed
1 onion, finely diced
100 grams / 3.5 ounces red capsicum, seeded, finely diced
1 tablespoon tahini
2 teaspoon finely chopped fresh ginger
1 teaspoon coriander
2 teaspoon cummin
1 teaspoon crushed garlic
1/2 cup chopped chives

METHOD

Place chickpeas in a food processor and process until they resemble large breadcrumbs (avoid over processing so you can enjoy the taste and crunch). Place processed chickpeas in a bowl with vegetables, tahini and herbs. Mix well, then work the mixture together with your hands until it begins to stick together. Shape into burgers and refrigerate for at least 2 hours before cooking.

Lightly oil a frying pan and heat until very hot, cook burgers on both sides until brown.

NOTES

Serve alone, or with this Cucumber Dip. Submitted by kimba!

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