Recipe: Chickpea & Corn Vegan Burgers [VEGAN] [OIL-FREE] [HEALTHY]

If you follow my Instagram, you likely know that I've been trying to reduce my oil intake by roasting veggies sans oil. As much as I love a good pile of oven baked carrots, potatoes, and brussels sprouts, I'd like to be able to expand my repertoire of oil-free recipes.

Monday nights at my cute little Bondi Beach apartment are girls nights, which basically translates to me trying out some whacky vegan recipe and force feeding my roommates. They love it. This week, I decided to make homemade vegan burgers with sweet potato fries. The beauty of this recipe is that it can easily be made without oil (we used a bit on the buns but that's totally unnecessary!). Stack up these healthy, easy patties with veggies and sauce and you've got yourself a low-fat, high protein, seriously delicious burger.

Chickpea & Corn Vegan Burger | @diningwithdevyn

Chickpea & Corn Vegan Burger | @diningwithdevyn

We packed our veggies burgers with fresh arugula, tomato, guacamole, a store-bought accidentally vegan mustard seeded aioli, and It Doesn't Taste Like Chicken's Ooey Gooey Mozzarella Cheese. To make these completely oil free, cut out the vegan aioli and sub for mustard, ketchup, BBQ sauce, or relish. Easy peasy and just as tasty!

Chickpea & Corn Vegan Burgers | @diningwithdevyn

Chickpea & Corn Vegan Burgers | @diningwithdevyn

Chickpea & Corn Vegan Burgers makes 4 burgers

-four whole wheat buns

-1 roma tomato, sliced

-1-2 cups fresh arugula

-It Doesn't Taste Like Chicken's Ooey Gooey Mozzarella (click HERE for the recipe)

for the pattie

-1 16 oz-can chickpeas, drained and rinsed

-1 cup whole corn kernels

-1/2 cup panko bread crumbs

-the equivalent of 1/2 an egg using vegan egg replacer (try Neat Foods brand)

-1 tbs fresh coriander leaves

-3/4 tbs curry powder

-1/2 tbs salt

Preheat the oven to 230 degrees Celsius. While the oven is heating, place your rinsed and drained chickpeas into a blender. Blend until it becomes a soft mixture (some chunks are okay). In a large bowl, combine blended chickpeas, corn, salt, coriander, bread crumbs, and curry powder. Mix together using your hands. Once the ingredients have been combined, slowly add the egg replacement, making sure to mix as you go. Once the patty ingredients are thoroughly combined, scoop up about 1/2 a cups worth into your palms. Roll the mix into a ball, and gently flatten out into a patty shape. The edges may become thinner than the center of the pattie, so gently push some of the mixture to the edges. It's important that the patties are the same thickness all around. The mixture should make 4 medium sized patties. Gently place the patties onto a sheet of baking paper on a baking pan, and place in the oven for 15-20 minutes.

While your patties are baking, prep your burger toppings. Slice your buns and brush with a bit of olive oil. Let them warm up in a pan on medium heat on the stove. If you are trying to make these oil-free, simply warm the buns up on a stove without the oil. 

Remove patties from the oven. Stack them up on your buns and enjoy!