Tandoori Chickpea & Courgette Burgers



  • 1 small onion, diced
  • 1 clove garlic, crushed or grated
  • 2 tbsp coconut oil
  • 1 x 400g tin chickpeas, rinsed and drained
  • ½ courgette, grated
  • 1 tbsp tahini
  • 1-2 tbsp Oatly milk
  • 50g oats
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • salt and black pepper


salad of your choice

1 Fry the onion and garlic in a teaspoon of the coconut oil until soft and translucent.

2 Place the chickpeas in a food processor along with the courgette, tahini, milk, oats, spices and seasoning, to taste. Pulse until combined, but not completely smooth, to retain a bit of texture.

3 Divide the mixture into 5 or 6 palm-sized burgers. Place on a tray in the fridge for 30-60 minutes to firm up. Preheat the oven to 180C/350F/gas 4.

4 Heat the remaining coconut oil in a nonstick frying pan and cook the burgers for 5-10 minutes on both sides to crisp up the outside and seal in the moisture.

5 Place the burgers on a tray lined with greaseproof paper and bake in the oven for 20-25 minutes.

Serve these with a salad of your choice. I(e.g lettuce, tomatoes, alfalfa sprouts and avocado.)


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