Well, these vegan burgers turned out flippin’ wonderfully. These Vegan black bean and chickpea burgers were a Saturday night accident and I’m too excited to share these with you. They are the perfect vegan recipe to whip up when you’re having a family bbq, dinner with friends or when you’re cooking for the plant-based friends in your life.
Regardless of whether you’re vegan or not though, these Vegan black bean and chickpea burgers are delicious. Yet another recipe proving that Vegan food isn’t boring or just consisting of leaves, though hopefully, you’re past that mentality by now!
This Vegan black bean and chickpea burgers recipe is perfectly moist but also holds its shape and doesn’t fall apart / cause chaos in a pan. Getting a vegan bean patty right is a hard task but if you follow this recipe, you’re on to a winner!
This vegan burger recipe is a good’un.
What’s even better? This Vegan black bean and chickpea burger recipe is very simple to prepare and cook…
Vegan black bean and chickpea burgers
For this recipe, you’ll ideally use a food processor to blend the chickpeas and black beans to form that all-important burger paste, however if you don’t have one you can do some manual labour and mush the pulses by hand.
You’ll also notice that I’ve added some non-vegan extras to the burgers, of course, add in your vegan alternatives to spice up the final dish before you serve it!
Let’s get stuck into the Vegan black bean and chickpea burgers recipe shall we?
These beetroot and chickpea falafels are super easy to make and are the perfect addition to an earth bowl, salad or a feast to satisfy the vegetarians and vegans at the table. They are a great starter with a homemade tahini dip and are cheaper than buying falafel at the supermarket… WIN!
- Coconut oil
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 squeeze of honey (optional to sweeten the onions further)
- 1 tsp coriander (some fresh coriander too if you have it)
- 1 tsp cumin
- 1 400g can chickpeas, rinsed and drained (240g once drained)
- 3 whole cooked beetroots
- Salt and pepper to season
- oat flour / regular flour
- mint tzatziki
- tahini dips
- Prepare the onion, garlic and drain the chickpeas. Preheat the oven.
- First, chop the tops off the beetroot and cook whole in a pan of hot water. This takes about 20-30 minutes depending on the size of the beetroot (use a knife to check when they are cooked / soft).
- Whilst the beetroot are booking, cook the onions, garlic, dried cumin and coriander in a pan with some coconut oil until slightly caramelised (add a squeeze of honey here to sweeten if you fancy).
- Take off the heat and place to the side in a blender with the rinsed chickpeas.
- Once the beetroot are cooked, wash them in cold water and the skin of the beetroot should easy peel off (if cooked properly). If it doesn’t, cook a little longer / peel the skin with a vegetable peeler.
- Once peeled, chop the cooked beetroot up and add to the blender. Blend the mixture and empty into a mixing bowl. Season with salt and pepper to taste.
- Add flour to the mixture until the mixture holds its shape and is ready to form your falafel balls!
- Line a baking tray and place your beetroot and falafel balls spaced out, ready for the oven!
- Cook in the oven for a further 15 minutes (ish) and then enjoy hot with your salad / earth bowl / BBQ / feast!
- Depending on how moist your mixture is will depend on how much flour to add! I added flour until the mixture held together in the balls.
Have you made Vegan black bean and chickpea burgers before??
What Vegan burger recipe do you use?!
Love as always and happy adventuring,
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