These vegan chickpea burgers are packed with spices and herbs, very healthy and seriously satisfying !
This dish was made long before we left. I had leftover Revithia Giahni (stewed chickpeas), and we still had some of these zucchini in our garden, so I combined them and made these delicious burgers.
After being in Athens for fifteen days we are back to Assini temporarily as we have a few things we need to do here before going back to Athens again. The weather forecast looks good for the days we will be here so we did not miss this opportunity and went swimming at Tolo yesterday. The temperature is around 20o C, not bad for November, but the water although cool was quite pleasant and I can assure you that there are days during summer, when the water is much colder.
Nothing goes wasted in my kitchen, so instead of eating the same meal over and over again I added a few more ingredients and made something totally different. The addition of zucchini not only makes them soft and fluffy but it is also a huge bonus if you want you children to eat more veggies. The addition of bulgur, instead of flour or bread crumbs, apart from adding flavour, helps absorb all the fluids.
In a few days the Nativity Fast period will start so for my Orthodox readers these burgers are vegan. On other occasions some crumbled feta can also be added in the burgers.
I am sure your kids will love them, especially if you serve them in a bun and you will be so happy that they have eaten this delicious and healthy dish.
If you are conscious about calories and don’t want to fry them, you can also cook them in the oven. Line a baking tin with parchment paper and bake in a preheated fan forced oven to 140o C for about 35 – 40 minutes, until golden on top. You do not need to turn them over.
Another way to cook them in the oven is to use small ceramic, oven safe, shallow bowls. Just brush them with olive oil, add the mixture and bake as above. They come out easily and with a salad you have a filling, healthy and delicious meal.
Nistisima Mpiftekia Revithion (Vegan Chickpea Burgers) with Zucchini and Bulgur
As I have already informed you, my blog has been nominated by BHMAGourmet for an award, in the category “Best Greek cooking in English”. If you like my recipes and have not yet voted, you can still vote for my blog until the 14th of December, 2015, here.
We still have to participate in two challenges which will be judged by a committee. One of the challenges is to make frugal recipes which are nutritious and full of flavour and the other category is to make good use of our leftovers, so my today’s recipe falls in that category. More recipes with leftovers will follow, so stay tuned and keep voting 🙂
You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.
Other related Recipes:
Kopiaste and Kali Orexi,