Curried Chickpea and Corn Burgers on Gluten Free Flatbread Buns


I tend to make a massive amount of fresh chickpeas only having one recipe in my mind, then I just open my fridge and freezer and come up with recipe. These are super easy to make and packed with good nutrition.

Following a plant based diet really made me learn to cook. With my healing journey I’m on I knew I needed to be able to cook all my food, and I’m truly grateful I’m a natural born chef. I honestly don’t know what I’m doing isn’t just get an idea and go with it and hope for the best. I only epically failed 3 or 4 times over the past 2 years of cooking experiments.

Ingredients for chickpea burgers:
1 cup chickpeas
1 cup organic sweet corn ( I used frozen)
Handful of fresh spinach
1 teaspoon tumeric
1 teaspoon curry powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 /2 cup gluten free bread crumbs ( seasoned with 3 tablespoons hemp hearts, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon sea salt)
This is binded with a flax seed egg which is simply 1 tablespoon flax seed powder mixed with 3 tablespoons water

Combine the seasoning with the chickpeas and corn in food processor or high speed blender. ( I’m waiting on my new food processor to be delivered so I used my vitamix.) Blend until all ingredients are combined. Transfer mixture to a mixing bowl and chop up the spinach and add to the bowl then add in bread crumbs and flax seed egg and mix with hands. Form into burgers should make 3 burgers. Bake at 350° for 20 minutes flipping 10 minutes into baking.

Gluten free flat bread recipe :
1/2 cup buckwheat flour ( simply grind buckwheat in high speed blender into a flour)
1/2 cup tapioca flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon sea salt
Two pinches of black pepper

Combine all ingredients in a mixing bowl. I sprayed my pan with coconut oil baking spray. Cook like you would pancakes. Then place on a baking tray and bake for 10 minutes.

Spicy cashew mayo:
1/2 cup cashews
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dijon mustard
1 tablespoon Sriracha
2 teaspoons apple cider vinegar
1/4 cup water

Blend all the ingredients in high speed blender until fully combined.


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