VEGAN CHICKPEA SWEETCORN BURGERS + A COOKBOOK GIVEAWAY! (V+, ChF, GF, NF)

 vegan chickpea veggie burgers - The Little Plantation

Another day another vegetarian cookbook giveaway (courtesy of the generous peeps at Murdoch Books)! That's cuz you're the BEST readers any blogger could ever hope for and I consequently LOVE treating you well ;). So what's up for grabs this week? In addition to the recipe for my delicious vegan chickpea sweetcorn burgers, it's the brand new vegan cookbook by Taline Gabrielian, the phenomenally successful social media star who you might also know as Hippie Lane on instagram! Taline's instagram feed is packed full of colourful recipes that has more than half a MILLION instagrammers drooling on a daily basis! And after launching a number of insanely successful apps, Taline has now written her first, much anticipated cookbook entitled HIPPIE LANE. THE COOKBOOK

  vegan chickpea veggie burgers - The Little Plantation

SO WHAT IS THE HIPPIE LANE COOKBOOK LIKE?

The book is split into 4 chapters, starting with rise and shine where Taline shares lots of yummy breakfast ideas, lunch vibes, where you can find quick, easy and light recipes, dinner dates which is all about more substantial dishes and sweet fix, the section dedicated to the best part of a meal, dessert.  

The recipes are super easy to follow and very accessible to the novice cook and newest vegan on the block, so no need to be initimidated. For ease, Taline also includes a list of essential ingredients you'll need to make the recipes, that way you can be sure your pantry is stocked and ready for vegan domination!

HIGHLIGHTS FROM THE COOKBOOK

Personally I feel Taline's strength lies in the sweet fix chapter where she can really show off what she's known and loved for: mouth watering desserts like raw vegan peanut butter swirl chocolate cookies, raw rios (a cheeky vegan spin on oreos), black bean brownies and my favourite raw vegan galaxy bars. There are also a lot of smoothie recipes in the book, which all look fantastic!

WHAT YOU NEED TO BE MINDFUL OF...

Despite being a very talented instagrammer, Taline's book was not photographed by her. Though the book has a clear Hippie Lane feel and looks professional, it isn't quite the same as her instagram feed, which she manages herself. Also, for seasoned plant based cooks, the recipes may not offer anything dramaticaly new. That's not to say though the cookbook can't be super enjoyable nonetheless.  

  vegan chickpea veggie burgers - The Little Plantation

WHAT YOU NEED TO DO TO WIN A COPY...

All you need to do for a chance to win is comment below, telling me what you look forward to most food wise in the summer. But be quick with your answers, entry to this give-away closes at midnight (Greenwich Time) on Monday, June 19th. The winner will be picked and notified within a week of the closing date. 

THE COMPETITION IS NOW CLOSED! Please note that this competition is open to UK only. Therefore, I'd be super grateful if you can be clear when you comment whether you live in the UK or not. And even if you don't please do feel free to leave a comment. As always I'm super interested to read your answers no matter where you live because, well, I love comments. They make my day ;). Good luck everyone! THE WINNER IS KATIE! CONGRATULATIONS!

 

VEGAN CHICKPEA SWEETCORN BURGERS

Of course today's recipe is from Taline's book Hippie Lane. It really caught my eye and I thought you wouldn't mind eating one of these at a summer BBQ. Hope you enjoy the recipe and see you in 2 weeks. 

Preparation time: 45 minutes

Baking time: 30 minutes

Makes: 5 veggie burger patties

 

Ingredients for the patties:

1 sweet potato, peeled and cut into chunks, then steamed or roasted (though please check tips at the end for an alternative preparation)

200g (1 cup) fresh (or well drained) corn kernels OR 150g (1 cup) frozen kernels, thawed

250g (1.5 cups) cooked or tinned chickpeas, rinsed and drained well

2tbs olive or rice bran oil

1 white onion, peeled and finely diced

1 garlic cove, peeled and crushed

3tbs millet or quinoa flakes (please check tips at the end for alternatives)

3tbs parsley, washed and finely chopped

1/2tsp ground cumin

1/2tsp paprika

1/4tsp ground turmeric

1tsp salt or to taste

1/2tsp ground black pepper

2tbs ground flaxseeds (I use this one) + 6tbs water

 

Ingredients for the avocado mayo:

fresh of 1 large avocado

2tbs extra virgin olive oil

1 garlic, crushed

juice of 1/2 lemon

1/2tsp dijon mustard

1/4tsp salt

1/4tsp paprika

 

Extra ingredients:

5 (glutenfree) burger buns

A handful of leafy greens like chard, kale or ice berg salad OR fresh herbs like parsley

1-2 tomatoes, sliced

1 red onion, sliced

1/2 cucumber, sliced

Yellow mustard

 

Instructions and tips below...

  vegan chickpea veggie burgers - The Little Plantation

Instructions:

Preheat the oven to 180C/350F and line a baking tray with baking paper. 

To make the patties, place the cooked sweet potato in a food processor with the well drained and dried corn and chickpeas. Blend until the mixture is smooth - with some chunky bits left for texture - and well combined. Keep in the food processor!

Heat some of the oil in a saucepan and saute the onions and garlic for a few minutes until the onions are translucent. Remove from the heat and allow to cool slightly, then add the onions and garlic to the chickpea mixture and pulse briefly in the food processor. 

Transfer the mixture to a large bowl, add the millet/quinoa flakes, parsley, cumin, paprika, turmeric, salt and pepper and mix well. In a small bowl, whisk the groud flaxseeds with the water. Then, using your hands, incorporate the flaxseed mixture  into the chickpea mixture until fully combined.

Shape everything into 5 evenly sized patties and place on a prepared lined baking sheet. Heat the remaining oil in a large frying pan and then pan fry each patty for 2-3 minutes on each side. Once done, transfer the patties back to the lined baking sheet and bake for 25- 30 minutes, or until cooked through.

Just before serving, place all the avocado mayo ingredients in a blender and whisk until smooth. Cut the burger buns open and serve with all the trimmings. Enjoy!

Tip 1: For the burgers to hold together, make sure to keep moisture content ass low as possible!

Tip 2: With tip 1 in mind, I wonder whether it may be better to grate the raw sweet potato rather than steam or roast it. I've not tried it but will do next time I make this. 

Tip 3: Make sure to drain the chickpeas super well, considering tip 1!

Tip 4: Instead of the millet or quinoa flakes which can be tricky to get ahold of, why not try (GF) oats. This should work really well too.

Tip 5: To keep moisture down, create the water/flaxseed mixture and let it bind for 5 minutes before putting it into the patty mixture. 

Tip 6: Rather than making the avocado mayo, you can also make this chunky avocado dip. It should go realllyyy well with the burger too :). 

 

LIKE THIS BLOG POST AND VEGAN RECIPE?

Then why not check out my super popular beetroot bean burger? Or better still sign up to the mailing lit below to always hear when new recipes are released and new cookbook giveaways are coming up!