Pumpkin and Chickpea Burgers.

I orginally intended to post these spiced pumpkin patties for Halloween but the first time I made them, the ratio of pumpkin to chickpea was off and they were too mushy. I wanted a bit more texture and nutty flavour from the chickpeas and so had to hold off until I made them again. This time I cracked it by upping the chickpea content and leaving some of them whole which gave the burgers a lot more bite.

Since making the switch from canned chickpeas to dried, I literally cannot get enough of them. The difference in flavour and texture is staggering. I always thought the humble chickpea was a bit bland and boring, having absolutely no idea what I was missing out on. And really, it’s not that much hassle. OK, so it is (mainly the cooking time), but I think the rewards are well worth it.

You could use any orange-fleshed squash for this recipe – you can see that I didn’t use a ‘traditional’ pumpkin this time around, basically because I couldn’t find one – and I have no idea whether the squash I used was even grown in this country to be quite honest – I know, I know, my bad. I was desperate, desperate I tell you!

I’ve subtly spiced the burgers with a touch of cumin, coriander and a scant teaspoon of smoked paprika, which is great with the sweet pumpkin flavour. Be careful though, not to overdo it with this spice, it’s very easy to sprinkle too far and end up with a smokyness that completely overwhelms everything. For herbage, I tried using coriander the first time around and then basil and parsley the second, both were delicious. Some onion and garlic and they’re good to go, couldn’t be simpler. Chuck everything in a blender then shape as desired. Healthy, easy (pumpin carving aside, I really need new knives) and so satisfying.

To serve, I topped them with tzatziki (yes, I categorised this post as ‘vegan’ so just skip this or use an alternative) and a quick salsa made from tomatoes, red onion and lime juice. A nice bit of tang and crunch to contrast the soft and sweet burger. One small bit of advice though – despite using a beautifully crafted and truly delicious baguette for the bun, I actually wanted something a bit more wholesome and, ideally, seeded – alas, I could not find anything. I recommend this option if it’s your thing as I think it would complement the burgers much better.

So, there we have it. A Halloween recipe that is 9 days late. Good job these burgers are far too good to eat just once a year anyway.

Pumpkin and Chickpea Burgers
(makes 6 burgers)

500g cooked chickpeas
300g roasted orange fleshed squash (I like it roasted, which you can do while getting the other ingredients ready. Just splash with oil, season with salt and pepper and stick in the oven until tender – mine only took about 20 minutes)
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon smoked paprika
1 small onion, chopped
1 clove garlic, crushed
A good handful herbs of your choice (basil, parsley and coriander all work well), roughly chopped
Salt and pepper

- Add everything to a blender, apart from 150g of the chickpeas. Blend everything together until well mixed, then stir in the whole chickpeas. Adjust the seasoning then shape into burgers.
- Fry the burgers in a non-stick pan in a small amount of oil until golden on both sides.

Category: Healthy, Main Dishes, Pulses, Sandwiches, Vegan, Vegetables 22 comments »

22 Responses to “Pumpkin and Chickpea Burgers.”

  1. Serena

    Helen, these look lush! I’m definitely going to give them a go X

  2. Helen

    hello! and thank you! I like to keep the veggies happy x

  3. Lizzie

    I picked up a squash in the supermarket last night and put it back as I couldn’t figure out what to do with it. D’oh! These look great.

    Lizzies last blog post..Stuffed Cabbage

  4. Susan at Sticky,Gooey,Creamy,Chewy

    Those burgers look wonderful! I would definitely go for the tzatziki topping too. My daughter won’t eat beef, so this is perfect for her.

    Susan at Sticky,Gooey,Creamy,Chewys last blog post..TWD: Rugelach

  5. Kevin

    These sound healthy and tasty.

    Kevins last blog post..Thai Style Coconut Butternut Squash

  6. Daziano

    Wait, no meat here? Wow, this is a GREAT recipe!

    Dazianos last blog post..Tastes of Italia

  7. Lysy

    Pumpkin? Chickpeas? Falafel-like-goodness? They’ve jumped straight to the top of my list!

    Lysys last blog post..When the cat’s away, the mouse will eat mushrooms (and tofu noodles)

  8. Peter G

    Seriously Helen, I think this is a fab creation! Love the combination of ingredients, textures and spices! I’ve been experimenting in similar vein trying to make “healthy fish cakes”…but I have to repeat how I love this pumpkin/chickpea combo.

    Peter Gs last blog post..Recovery Food

  9. kittie

    Better late than never ;)

    Great recipe!

    kitties last blog post..Smoked Haddock with Welsh Rarebit

  10. JennDZ_The LeftoverQueen

    This looks great Helen! I love using pumpkin in savory dishes and so this has got to be a winner. I agree on the dried chick peas – I just converted recently too – and it is like a whole different bean!

    JennDZ_The LeftoverQueens last blog post..November Royal Foodie Joust Winners & Ingredients for This Month’s Joust!

  11. Lisa

    Helen, this is brilliant. I am making these. I have two little pumpkins that I can’t make up my mind what to turn into. Thanks for helping me to decide.

  12. alexthepink

    Wow Helen, these look delicious! I can’t get enough of spiced up squash in the autumn. This could well be my dinner tonight…

  13. nina

    I can turn into a vegetarian just for this recipe. Lovely color on those burgers.

  14. aforkfulofspaghetti

    Neat idea. I make chickpea burgers, but I imagine the addition of pumpkin helps make them nice and moist.

    aforkfulofspaghettis last blog post..a load of fuss about muffin: peanut butter and chocolate muffins

  15. Y

    MMmmm Looks good! Next time I have chickpeas around, I’ll know what to do with them :)

    Ys last blog post..Love in the shape of small things

  16. David Hall

    ooh! That sounds nice Helen. Very creative. I’ve been overdoing it with the pumpkin at the monet, can’t get enough of the stuff. Brilliant!

    Cheers
    Dave x

    David Halls last blog post..Please Don’t Let Me Be Misunderstood

  17. joey

    These definitely sound delicious! Love squash and I’ve got roasted-pureed squash in my freezer now! Yay!

    joeys last blog post..Dense Chocolate Loaf Cake

  18. Katie

    I just made these and they were great! Thanks for the recipe!

    Katies last blog post..Leeds Christmas Market 2008 #2

  19. Jeanne

    YUM! I love the sound of these (and if that’s kabocha squash, i love it on its own too!).

    Jeannes last blog post..Spicy green tomato and apple chutney – move over, Mrs Ball!

  20. Lea Simpson

    Helen this look so gorgeous. My tummy she rumbles!

  21. David Brown devizes

    What a good recipe – rapidly become a family favourite. Daughter asks for frozen ones to take back to university. Thank you.

  22. Helen

    Great, really pleased you all enjoy it! Thanks for letting me know.


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