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Drain a can of chickpeas and place in a food processor.
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Peel and chop the red onion, roughly chip the spring onions and grated the beetroot. Place all in the food processor with the chickpeas.
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Add the lemon juice, oats, egg, garlic, chilli powder, cayenne pepper and black pepper to the rest of the ingredients. Blend in the food processor for a minute until you get a paste.
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Grease or use Frylight in a frying pan and grease/spray crumpet rings. Once hot spoon the mix into the crumpet rings, we find the mix is a little too runny to create and effective burger without the aid of a crumpet ring, it just helps to keep them more stable.
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Fry for 3-4 mins on each side until well browned.
Gluten Free Beetroot and Chickpea Burgers
Back to all recipes.I love some beetroot almost as much as chickpeas, these gluten free and meat free burgers make use of both of these delicious ingredients, combined with gentle spicey flavours they make a lovely vegetarian alternative to burgers, great served with a salad or even with a BBQ.
This recipe is...
- Preparation Time: 15 Mins
- Cooking Time: 10 Mins
- This recipe makes 6 burgers
This recipe contains:
- Egg
Method
Nutritional Information (Per burger)
Cals
Calories
144
Carbs
24g
Fibre
4g
Fat
2g
Sugar
1g
Protein
6g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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