Spiced Chickpea Burger Patties

Paul Wilson, Serves 4


300g Organic Australian Chickpeas (dried) 

1 bunch soft herbs, roughly chopped   (use whatever you have) 

1 bunch well-washed coriander leaves   and roots, roughly chopped 

2 bunches washed scallions, finely chopped 

4 cloves of garlic, minced 

300g of leftover roast vegetables (pumpkin and sweet potato are terrific) 

50ml Tahini Neri

2 tsp Cumin 

1 tsp Spanish branded Smoked Paprika  

1 tsp Garam Masala  

1 tsp Baking powder  

50g Chickpea flour or rice flour 

25ml Water 

25ml Mount Zero Picual Extra Virgin Olive Oil

Pinch of Mount Zero Pink Lake Salt

Additional oil, for frying


Start this recipe the day before. 

1. Soak the dried chickpeas overnight then drain and place in a food processor with herbs, spring onions, garlic, spices and salt. Blend to finely minced consistency (not pureed). 

2. Now add cooked vegetables, tahini, baking powder and chickpea flour. Blend in short pulses, alternately adding the water and olive oil, until the mixture forms a dough.  Add more flour if required. 

3. Remove from the blender and allow to rest for a  few hours. 

4. To serve, form into fist-sized balls and flatten with chickpea-floured hands into a suitably-sized, 2cm high patty. Shallow fry for 4-6 mins on each side, or until browned. Check the internal temperature is above 65ºC with a probe or skewer. 

Try this tasty vegan burger at the end of the week when you’re searching through your refrigerator and cupboards for inspiration. It makes most of all things leftovers, from roasted vegetables to tired herbs and those and ‘back of the cupboard’ spices.