Vegan chickpea burgers

Step 1

Put a whole potato (or two, if using two small ones) into a 200° C / 390° F oven and roast it until soft, it takes about 1 hour (depending on size). Let it cool down, peel it and mash the flesh up with a fork.

Step 2

Rinse your soaked chickpeas and grind them finely (they should resemble medium bulgur wheat after grinding) in a food processor.

Step 3

In a large bowl, combine mashed potato, ground chickpeas, chickpea flour, garlic, herbs and spices. Mix it all very thoroughly and place in the fridge for several hours (or freezer for an hour) to firm up. You could also freeze the mixture at this point.

Step 4

Heat up the oven to 200° C / 390° F and line a baking tray with a piece of baking paper. Prepare a small bowl of sesame seeds (optional), a pastry brush and some olive oil.

Step 5

Brush the paper-lined baking tray with a bit of oil. Divide chilled mixture into 4 portions - do not worry about the mixture being fairly wet (that's good, it means that the burgers will not end up dry inside after baking) but handle it gently. Form the first patty, stick some sesame seeds to it on one side, place on the tray (sesame side down) and gently pat some more sesame seeds into the sides and the top surface. Do the same with the remaining 3 portions of the mixture.

Step 6

Bake for 20 minutes on one side, then using a spatula gently turn the burgers onto the other side and bake for another 15-20 minutes. They are done when they have firmed up and the exterior is crispy and golden.

Step 7

Cut your burger buns. You may want to toast the inside lightly.

Step 8

Place your favourite condiment on the bottom, followed by avocado slices, chickpea patty, some more sauce, sliced cucumber, pickled onion and finally the lettuce, rocket and herbs. Close the burger, grab it and sink your teeth in and enjoy :) .