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PREP 15 MIN · COOK 20 MIN
DF · EF · GF · NS · VE · V
INGREDIENTS

SERVINGS 4

  • 2 tbs chia seeds
  • 13 cup (80ml) water
  • 2 cans of chickpeas (14 oz cans) drained & rinsed
  • 300g plain tempeh crumbled
  • 12 cup (70g) walnuts
  • 3 tsp dried oregano
  • 3 tsp ground cumin
  • 12 tsp ground turmeric
  • 12 tsp ground chilli
  • 12 tsp salt
  • 2 garlic cloves minced
  • 14 bunch of fresh cilantro (3 oz bunch) roughly chopped
  • 12 cup (60g) buckwheat flour
  • 1 tbs olive oil
  • To Serve
  • 4 medium (2 1/2oz) wholegrain/wholewheat (or gluten free)rolls cut in half
  • 23 cup hummus
  • 30g romaine lettuce leaves
  • 2 medium tomatoes sliced
  • 50g dill pickles sliced lengthways
  • 1 sprig of fresh mint leaves picked & shredded
METHOD
This method is based on 4 servings
  1. Preheat the oven to 430°F and line a baking sheet with baking paper. 

     

  2. Make the chia ‘eggs’ by combining chia seeds and water and set aside for 5 minutes to thicken.

     

  3. Process chickpeas, tempeh and walnuts in a food processor on low for 1-2 mins to combine but still remain chunky.

     

  4. Transfer mixture to a bowl and combine with chia mixture, spices, salt, garlic, cilantro and half the flour. Mix thoroughly then add the remainder of the flour, kneading gently to form patties.

     

  5. Heat a non-stick skillet over medium heat, add oil and cook patties for 3-4 minutes each side to brown.

     

  6. Transfer to sheet and bake for 15 minutes. Add rolls in the last 3 minutes to toast.

     

  7. To serve, spread buns with hummus and layer with lettuce, patty, tomato, dill pickle and mint.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 3403
Energy (cals) 813
Protein 34g
Fat 41.5g
Sat. Fat 3.6g
Carbs 65.2g
Sugar 5.8g
Fiber 19.5g
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