Vegan recipe for Chickpea and Pumpkin Patties – put together into a delicious, filling burger
3/4 cup dried chickpeas (2 cups cooked or 540g canned)
1 1/3 cups roasted pumpkin (see below)
1 small onion, chopped
1 clove garlic, chopped
1 jalapeño, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch of cayenne
large handful of fresh basil, chopped
large handful of fresh parsley, chopped
1/2 cup chickpea flour (besan)
1/2 to 2/3 cup bread crumbs
1 1/2 teaspoons sea salt, or to taste
fresh ground black pepper
olive oil for brushing and frying
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside.
To roast the pumpkin, preheat an oven to 425F/210C. Chop the pumpkin into large pieces and arrange on a baking sheet lined with parchment paper. Brush generously with olive oil and sprinkle with sea salt and black pepper. Cook until the pumpkin can be easily pierced with a fork — about 20 to 30 minutes. Transfer to a bowl and mash with a fork or potato masher.
(Otherwise, cook the pumpkin according to your preference. Or, if using canned pumpkin, make sure that it is unsweetened.)
Place the chickpeas, pumpkin, onion, garlic, jalapeño, egg, spices and herbs in a food processor. Process until smooth and transfer to a bowl.
Stir in the chickpea flour and enough bread crumbs so that the mixture is moist but thick and dry enough to shape into patties about 7cm in diameter and about 1 cm thick. Stir in the salt and pepper.
Heat a shallow pool of olive oil over medium heat in a large non-stick pan. Fry the patties for 3 to 5 minutes a side until golden brown. Drain on paper towels and serve warm with your favorite condiments or sauces.