0 from 6 votes
Spiced millet and chickpea burgers recipe
For these Spiced Millet and Chickpea Burgers I delved into the spice cupboard and used a lovely and fragrant combination of ground turmeric, cumin, coriander, and cinnamon.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 206 kcal
Course:
Main Course
Cuisine:
Vegetarian , gluten-free
Ingredients
- ½ cup millet
- ¼ tsp salt
- 1 cup water
- 1 onion diced
- 1 tbs olive oil
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 3 cloves garlic minced
- ⅓ cup parsley roughly chopped
- ¼ cup mint roughly chopped
- Juice of half a lemon
- 1 tbs preserved lemon rind finely chopped
- 1 ½ tbs soy sauce, gluten-free variety if needed
- salt and pepper
- ⅓ cup breadcrumbs
- ½ cup chickpeas roughly chopped
- 2 eggs
- 1 tbs olive oil extra
- PRESERVED LEMON YOGHURT:
- ½ cup yoghurt
- 1 tbs preserved lemon rind roughly chopped
- 1 tsp lemon juice
Instructions
- Add the millet to a saucepan over a medium heat and toast for 4 to 5 minutes, or until it smells toasty and the millet starts to turn golden. Add the water and salt and stir well and bring to a boil. Cover and reduce the heat to low and cook for 15 minutes. Remove from the heat and stand for 10 minutes before fluffing up with a fork. Allow the millet to cool completely before making the burgers.
- Meanwhile, place a frying pan over a medium low heat, and add the olive oil and turmeric, coriander, cumin and cinnamon and fry the onion until the onion is softened and the spices fragrant. Set aside to cool.
- Combine the millet, onion, garlic, herbs, lemon juice, preserved lemon, soy, chickpeas and breadcrumbs in a large bowl. Check the seasoning of the mix and add salt and pepper to taste. Add the eggs and mix well. Form the mixture into burgers (the mixture should make roughly 6) and place on a plate, cover with plastic wrap and refrigerate for 2 hours.
- Place a large frying pan over a medium heat and add the olive oil and cook the burgers on 3 to 4 minutes on each side, until golden.
- To make the lemon yoghurt place the yoghurt in a bowl and add the preserved lemon rind and lemon juice and whisk to combine.
- Serve on pita bread with fried onions, rocket and the lemon yoghurt or the accompaniments of your choice.
Cup of Yum
Notes
- While millet is gluten free, I've used breadcrumbs in this recipe to help bind things together, however you could easily substitute your favourite gluten free flour to make them gluten free.
Nutrition Information
Calories
206kcal
(10%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Cholesterol
57mg
(19%)
Sodium
431mg
(18%)
Potassium
237mg
(7%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
480IU
(10%)
Vitamin C
11.1mg
(12%)
Calcium
84mg
(8%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 206
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 431mg | 18% |
| Potassium | 237mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 84mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.