you are what you eat / chickpea burgers

[alfjozaclola]

this is probably very cheeky, but i'm trying to get hold of the recipe for chickpea burgers, specifically from the channel4 programme "you are what you eat" my kids would love them. It seems a little excessive having to buy the full book just for 1 recipe.

Cheers in advance!!

[paddy_36]

I'm sure someone will post the recipe, but if not, you could probably borrow it from your local library.

[Headtime]

A Chickpea burger is also known as a Falafal burger, and there is a recipe here;

http://www.bbc.co.uk/food/recipes/database/falafelburger withhou_72037.shtml.

or here;

http://www.foodfit.com/recipes/recipe_23520.asp

[purplefish]

this isn't the one on the programme but its tasty....

1 x 420g can of chickpeas, drained and rinsed
120g hazelnuts, chopped
1 onion, finely chopped
2 carrots, grated
2 x 15ml spoons sun dried tomato pur�e
1 large egg, beaten
freshly ground black pepper
dried breadcrumbs for coating

In a large bowl, mash the drained chickpeas with a potato masher or if you haven't a masher, clench your fish and pummel the chickpeas with your hand.

Stir in the hazelnuts, onions, carrots, tomato pur�e and egg and mix well. Season to taste.

Divide the mixture into 4 and shape into 4 flat burgers. Coat the outside of each burger with the breadcrumbs. Place in the fridge for 1 hour.

Preheat the grill  and grill the burgers for 3-4 minutes on each side, turning carefully.

[spring12]

I have G Kieth book and it is not in there ok

[H01]

Hiya alfjozaclola,

I saw that programme as well and have been on the hunt for that exact recipe and I found it on another website so here you go:

I hope they are as tasty and healthy as they looked.Let me know how you get on.ENJOY!!

l1 (410g) can organic chickpeas, drained
1 carrot, peeled & finely grated (65g prepared weight)
1 small onion, peeled & roughly chopped
50g/1/3 cup sunflower seeds
3 tbsp tahini (sesame paste), drained of any excess oil before measuring
1 garlic clove, peeled and halved
1 handful fresh coriander leaves (20g/1 heaped cup)
1 tbsp organic wheat-free vegetable bouillon powder

Preheat the oven to 220C/Gas Mark 7. Line a large baking tray with baking parchment. Place all the ingredients in a food processor & blend for 10-15 seconds. Remove the lid & push the mixture down with a spatula. Blend once more until fairly smooth and thick. Next, shape the mixture into 20 small balls & place on the prepared tray. If the mixture is too wet to roll easily into balls (sometimes caused by runny tahini), add another handful of sunflower seeds & blend once more. Then flatten the balls slightly with the back of a spoon & bake for 15-18 minutes until golden around the edges. Remove from oven & leave on the tray for 2-3 minutes to firm up a little. Lift carefully off the tray. These same ingredients will make about 10-12 larger burgers if you prefer. Cook these for 20-25 minutes then cool slightly before lifting off the tray. Make the mixture go further by stirring in 100g/1/2 cup cooked long grain brown rice after blending the other ingredients. Serve hot or cold with a colourful salad & lemon or lime wedges. Or make a quick raw salsa from chopped fresh tomatoes, coriander, red onion & avocado.