Wicklewood’s Chickpea and Vegetable Burgers With Hummus (G

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“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.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 (250 g) cans chickpeas
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 50 g spinach, chopped
  • 50 g cheese, grated
  • 1 carrot, grated
  • 2 eggs, beaten
  • 1 tablespoon gluten free breadcrumbs
  • seasoning
  • 4 gluten, free pitta breads
  • 25 g hummus
  • sliced beetroot
  • handful mixed salad leaves

Directions

  1. Blend both cans of chickpeas with their water in a processer into a coarse paste.
  2. Over a medium heat, sauté the onion and garlic in the oil for 2-3 minutes.
  3. Mix in the spinach, and cook until spinach begins to wilt.
  4. Add to the chickpeas and stir.
  5. In a bowl combine the chickpea paste with the cheese, carrot, eggs and breadcrumbs. Season to taste.
  6. Shape into four even sized burgers.
  7. Gently fry the burgers for 2 mins on each side or until golden, drain on a paper towel.
  8. Slit one side of warm pittas to form pockets.
  9. Spread inside the pittas with hummus, insert a handful of mixed salad leaves, a slice of beetroot and a burger.
  10. Serve warm.

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