- 600g pumpkin, mashed
- 1 can chickpeas
- 6 tbsps chickpea flour
- 2 garlic cloves, crushed
- 1.5 tsp salt
- 1.5 tsp cumin
- 2 tsps smoked paprika
- ½ tsp chilli powder
- ¼ mug (packed) fresh herbs, e.g. parsley, coriander, chopped finely
- 3-4 tbsps sesame seeds
- A drizzle of rapeseed oil
- Cut the pumpkin into rough chunks and bake in the oven at 180C until you’re able to scoop out the flesh easily. Mash and set aside.
- Drain and rinse the chickpeas under cold water to remove the starch. Mash them as much as possible - you don’t want any whole chickpeas.
- In a large mixing bowl, combine mashed pumpkin, mashed chickpeas, chickpea flour, garlic, herbs and all the spices. Mix together thoroughly to combine. The mixture should be slightly wet. Put the mix in the fridge for a few hours to help it firm up enough to shape into burger patties (or you can speed things up by putting it in the freezer for an hour).
- Preheat the oven to 200C and line a baking tray with baking paper. Brush a little oil on top of the baking paper.
- Now to form the burger patties - take a tennis ball size amount of the mixture into your hands and sprinkle about 2 tsps of the sesame seeds into the mix in your hands, and mix together roughly. Form into a ball and then place on the baking tray, and flatten out with a spatula. Do the same with the remaining mixture, making sure to leave at least 2cm space between the burger patties on the baking tray.
- Bake in the oven for 20 minutes on one side, then gently turn the burgers over and bake for another 15-20 minutes until they have firmed up, and are starting to get golden and slightly crispy on the edges.
- Serve in toasted burger buns, with vegan mayo and your favourite burger toppings. We like adding 2 burgers to one bun for a bit more indulgence!
Recipe credit to Sustainable Kitchen