Chickpea burgers with tamarind chutney and mint dressing

Ingredients

• 1 small can chickpeas (or 60 gm if you soak and cook them yourself)
• 1 cup zucchini, grated
• 1/2 cup carrots, grated,
• 1/2 cup green peas
• 3 cloves garlic, minced
• 1 small shallot, minced
• 1 green chilli, minced
• 1/4 cup oat flour
• 1/4 chickpea flour
• 1 tablespoon ground flaxseed + 3 tablespoons water
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon cumin powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon red chilli (or to taste)
• 1 tablespoon finely chopped coriander or parsley
• 1 tablespoon olive oil

Directions

• Preheat the oven at 180⁰C
• Use a food processor or blender to make a rough puree of the chickpeas, some smaller pieces of the chickpeas left.
• Chop the onions, garlic and chilli pepper.
• Grate the zucchini and carrots.
• Mix the ground chickpeas, zucchini, carrots, peas, chilli pepper, shallot, garlic, oat flour, flaxseed, oil, coriander leaves, and spices.
• Measure out 3 tablespoons of the mixture and form a ball with your hands. The mixture should stick together as you press together and form it. Press down into a 2 cm. thick burger, about 8 cm. wide. You can make around 10-12 little burgers.
• Place the burgers on a (lined) baking tray.
• Bake for 20 minutes or until a little crispy.
• Serve the burgers hot with yoghurt-mint sauce and tamarind chutney. 

For the yoghurt-mint dressing:

• Blender all ingredients on high speed to get a smooth creamy sauce.

For the tamarind sauce:

• See recipe Dhokla (perhaps you still have some in your freezer