Teff Vegan Burgers

Makes: 6 | Prep: 20 mins | Cook: 20 mins

Ingredients

400g canned chickpeas, drained

400g canned corn kernels, drained

¼ cup Wildnee teff

¼ bunch coriander, roughly chopped

1 carrot, grated

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon paprika

½ lemon, juiced

1 teaspoon sea salt

¼ cup sesame seeds, for rolling

2 tablespoons extra virgin olive oil


To serve, per person:

¼ head cos lettuce

2 tomato slices

1 tablespoon coriander, roughly chopped

¼ avocado, sliced

1 tablespoon tomato chutney

 

Method

  1. To a food processor, add the drained chickpeas and corn kernels and blitz for 20 seconds until well combined, but not pureed.

  2. Transfer to a large bowl and add coriander, carrot, spices and lemon. Slowly add flour, mixing until well combined before adding in all flour. Once well combined, mould into 6 patties.

  3. Add sesame seeds to a deep plate and coat patties in the sesame seeds. Transfer to the fridge for 15 minutes.

  4. Heat a large frypan over a low heat and add oil before adding the patties. Cook slowly, approximately 10 minutes or until golden, before gently flipping and cooking the other side.

  5. Build your burger to your taste, we like to serve ours by placing lettuce on a plate, top with teff pattie, sliced tomato and avocado, coriander and finish with tomato chutney.

Meirav Dulberg