Recipe Chickpea Panissa Burgers

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OK, yes, I know that panissa is made from chickpea flour, but i was looking for a way of holding a mixture together and it occurred to me that chickpea flour would work.

My original idea had been to use the indivigual Yorkshire pudding tins to make 4 burgers, but they were not deep enough. So I ended up lining a flan dish and cooking it in that instead. Just think of it as one massive burger.

And to be honest, you can easily mix around the flavourings and grated root veg, plus switch the smashed chickpeas for any other bean/pea or even lentil.

Ingredients
150g chickpea flour
450ml water
1 tin chickpeas, drained and partially mashed
1 onion diced (medium size).
2 carrots grated
1 bunch fresh coriander (leaves, stems and roots), chopped
2tbsp ground cumin
1 tsp garlic salt
2 cloves garlic crushed
1 tbsp sweet paprika
1 tbsp smoky paprika
½-1 tsp tamari

Method

1. Preheat the oven to 200°C, line your cooking dish(es) with baking parchment.
2. In a pan, sift, then mix the chickpea flour with the water, whisking thoroughly. Heat gently until thickening, stirring from time to time.
3. In a bowl, mix the partially mashed chickpeas with the remaining ingredients.
4. When the chickpea and water mixture is thickening, but not too thick, add it to the bowl, mix well, and transfer to the lined baking dish.
5. Bake for roughly 30 minutes. Allow to cool before extracting from flan and peeling off the baking parchment

I find that mixtures like this are best when allowed to cool, then reheated. Reheat in airfryer or by frying.

Serves 6.