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
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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.
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Add the garlic and mushrooms and cook for 5 minutes (add more water if necessary).
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Throw the carrots into the pan and cook until they soften.
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Sprinkle over the spices (curry, cumin, pepper) and season well with salt.
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Mix the mashed chickpeas in and check the seasonings.
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Shape into mini burgers and place on a lined baking tray (alternatively shallow fry). Bake at Gas Mark 5 (375f / 190c) for 30 minutes.
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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!
Please drop us a line below! We love reading your comments and we do reply to each one personally (maybe not immediately, but we will reply)! Also, if you make these burgers, have any questions, recipe requests or anything else, the comments section on here is the place to ask!
We do ask that if you use any of our recipes (even if you adapt them), that you link back to the original post, tag us @LifeDietHealth or use the hashtag #LifeDietHealth
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