Well, these went down amazingly well! 🙂 As with most things in the Life Diet Health kitchen, they weren’t planned, they just kind of evolved! It started with a pack of mushrooms that were saying ‘eat me’ so I chopped them up and cooked them with an onion and some garlic, then wondered how I could make a meal for me and my guests! After a quick look around the kitchen, I decided that chickpeas would work, so the trial and error of these began!
This week we have been cooking a lot as we have some friends from Italy staying. I’m so happy that they want to eat vegan… the boys not so much as it means my focus is back on easy and delicious vegan meals rather than on their meaty preferences! Hooray! I’ve made a few variations of things, such as tweaking this black bean chilli then using it to fill enchiladas, and we have eaten our staple chickpea and tomato soup, and a similar one with kidney beans and one with aubergines too! 😀 We had a tri-colour quinoa with roasted butternut squash, lots of my favourite salad and some yummy coleslaw too! I’m so happy that the weather has now warmed up and we can eat so many salad foods again – hooray! 🙂
Anyway, back to these burgers, you can make them using a falafel press if you have one, or just mold them in your hands, or you could try making them into bigger burgers if you have a burger press! Let’s check out the recipe!
Lightly spiced Indian style mini veggie burgers
- 2 medium onions finely chopped
- splash of water
- 2 cloves garlic diced
- 400 g mushrooms finely chopped
- 2 medium carrots grated
- 1.5 teaspoons curry powder
- 1.5 teaspoons cumin powder
- pinch of black pepper
- pinch of salt to taste
- 2 tins chickpeas drained and mashed
Put the onion in a non-stick pan and dry fry until it starts to stick. Add a splash of water to deglaze the pan and repeat if you want the onions cooked a bit more.
Add the garlic and mushrooms and cook for 5 minutes (add more water if necessary).
Throw the carrots into the pan and cook until they soften.
Sprinkle over the spices (curry, cumin, pepper) and season well with salt.
Mix the mashed chickpeas in and check the seasonings.
Shape into mini burgers and place on a lined baking tray (alternatively shallow fry). Bake at Gas Mark 5 (375f / 190c) for 30 minutes.
Serve in lettuce wraps, pittas or with your favourite grain. Store refrigerated for up to 3 days (can be frozen). Enjoy!
This is what they look like when they’ve just come out of the oven!
I ate some of mine in lettuce wraps with a yogurt mint dressing.
If you’re intrigued about a falafel press, or a burger maker, have a look here ! (we do receive a small commission if you make a purchase which helps with site running costs but at no extra cost to yourself)! Thank you!
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Oh, and sorry my post is late! I seem to be getting later and later with my posts! I’ll try earlier next week! 🙂 Have a great weekend!
Laurena x
Hi Laurena, you can’t go much wrong with any veggie burger in my opinion! So, you don’t shallow fry these first before baking to get a bit of colour (like your falafel recipe?) I went through a phase a few years ago of not using any oil when cooking, maybe I should go back to it at some point. Sounds like you had a nice time with your guests: they may not be vegan but I heard veganism is quite big in Italy. I think it’s great your boys are supporting this way of eating. Have a nice weekend ☺
Eva 🙂 Hello! How are you? You can shallow fry them first if you wish – I used a new non-stick baking sheet which gave them a lovely crisp finish. These are a bit soft when they are first made so if you do shallow fry them (or spritz a pan) then just be careful that they stay in one piece! My guests are still here – I’ve literally just taken a loaf and two batches of rolls out of the oven for tomorrow! We had two different types of tofu for dinner with chickpea soup, salad and a grain! It was supposed to be bulghur but it was more like couscous! Munching on watermelon as I type (and I many or may not have just eaten a big fluffy bread roll 😛 )! Oh and tomorrow is finally my course day!!! 😀 I hope it’s not too hot for you over there! Enjoy the weekend! x
I need to get my silicone baking sheet out, I’d totally forgotten about it lol. Everything sounds delicious, your guests are very lucky? Yes, sloppy veggie burgers that don’t stay intact – I read leaving them in the fridge or freezer for a little while helps firm them up a bit. I’ve recently come across a simple red lentil hummous, so yummy! I’ve not bought any watermelon yet this summer, shame on me? Speaking of summer, it’s felt more like a mild autumn these past few days, it’s even rained and been a little stormy (love it!). I’ll make the most of it before it creeps back up to the 30s later this week? Enjoy the rest of the time with your guests x
Red lentil houmous sounds interesting… I made red lentil wraps this week! Yum! Ooo, sounds like your type of weather there! We had a storm the other night but all dry again by morning! 🙂 Enjoy the rest of the weekend. x
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wow great post, I’d like to thank you for the efforts you put in penning this post. I love burgers so much wow thanks for sharing this. you have just given me more reasons to eat this kind of burger
Thanks Josh! Something to eat whilst gaming! 😛