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Chickpea Burger

450g Pangkarra Australian Chickpeas 400ml oil for shallow frying *
2 Tbs cumin powder
2 Tbs smoked paprika
2 Tbs salt
2 cloves garlic, crushed
Bunch coriander, chopped
1 egg
1/2 Cup Pangkarra Wholegrain Durum Flour
Drain chickpeas and place in an  electric food processor* and blitz on high for a total five minutes. Stop at intervals to push chickpeas down the processor when required. When complete, transfer to a mixing bowl and add garlic, cumin, paprika, salt and mix using your hands. Once mixed, add your egg, flour, coriander and mix with your hands until incorporated.  Cover bowl with glad wrap and place in the  fridge to rest for 30 minutes. Once rested, using your hands, form patties the size you desire. In this case, small patties the size of a 50c piece. Heat oil in a shallow frying pan to 150 degrees. Slowly lower patties into the pan –trying not to crowd (you may need to cook in two stages). Cook on each side for 3-4 minutes or until golden. Once cooked, drain and paper towel and serve.  Makes 12-15 mini patties. 
NB: You can also use a hand blitzer or vitamizer.
Serve as a pattie for dinner or a party. These burgers also can be used in a mini bun with lettuce, hummus and tomato relish!