Quick & easy Curried Chickpea Burgers. They are full of curry flavour with bursts of sweetness from plump golden raisins and texture from chopped cashew nuts & chewy oats. Serve them in buns with a generous dollop of mango chutney!
Sauté the onion and garlic in a pan with a little water or oil until just beginning to turn golden. (You can use oil if you prefer rather than water). Set aside and allow to cool.
Add around half of the chickpeas to a food processor with the peanut butter, chili flakes, 2 teaspoons of curry powder and salt. Process until smooth.
Add the oats, sautéed onions and garlic and the rest of the chickpeas and pulse until they are combined and the oats are in small pieces and the chickpeas are still a little chunky. Have a quick taste and add the other teaspoon of curry powder if you want the flavour a little stronger.
Add the cashew nuts and raisins and pulse a few times to combine, then feel the mixture with your hands (being careful of the blade). See if you can squeeze it together. If you can it's done. If not add water a tablespoon at a time and pulse until you can bring it together.
Remove the blade and form the mixture into 6 burger patties. Squeeze them into a tight ball in one hand first (as tight as you can), then flatten them on your work surface with your palm. Smooth over any cracks around the outside then place on a lined baking sheet.
Baked for around 20 - 25 minutes until the burgers are crusty on the outside and piping hot.
I have tested these burgers with canned and home-cooked chickpeas. With canned chickpeas they are slightly moister and stick together easier. With home-cooked chickpeas they are slightly drier and need a little more added water to hold them together. To store - These burgers can be refrigerated for up to 1 week, or frozen while raw or cooked. Just separate them with a little baking parchment and wrap well. Defrost then cook as per the directions.