This recipe is not only simple to make, but also due to the chickpeas it is high in protein. Foods high in protein help to stabilise your blood sugar levels, and will keep you fuller for longer. Your blood sugar (blood glucose) is what feeds the brain, and every cell in the body as it uses glucose for energy. When the brain is fed properly, our moods will be better, we can get more work done as our concentration will be improved and we will be more pleasant to be around as a result. Plus, to make new hormones daily – they require adequate amounts of protein to do this. So, this is why I recommend high protein diets to people suffering with hormonal imbalances. Which due to so many synthetic hormones ending up in our water and food supply, a lot of us are ending up with an out of balance endocrine system.

***INGREDIENTS***

  • 3 tablespoons of organic coconut oil
  • 150g organic fresh spinach
  • 225g organic chickpeas in a tin or carton – (the type naturally soaked in water)
  • 2 organic eggs
  • juice of 1/2 a lemon
  • 1 teaspoon of Himalayan salt
  • 40g organic rice flour
  • 4 handfuls of fresh, organic coriander

*** HOW TO DIY ***

  1. Heat one tablespoon f coconut oil in a stainless steel frying pan. Add the spinach and fresh coriander, cook and toss for one to two minutes until the spinach has wilted. Then transfer this to a heatproof plate and allow to cool.
  2. Blend the eggs, lemon juice, salt and 175g of the chickpeas in a blender or food processor. Gently pulse until the mixture resembles a slightly chunky hummus.
  3. In a large bowl, mix the spinach with the remaining chickpeas and mash coarsely with a potato masher. Add the egg mixture and stir thoroughly, then fold in the rice flour. This mixture should have a sticky consistency but be pliable. If the mixture is too wet, add slightly more flour – just going one teaspoon at a time. If it gets too dry add a teaspoon of water at a time and rehydrate.
  4. Shape your mixture into five patties. Then take put your patties in an oven-proof frying pan if they are not already, heat the remaining two teaspoons of coconut oil over a medium/high heat. When the pan is hot enough, add the chickpea burgers to the pan and cook for three to five minutes on each side until they are golden brown.
  5. Transfer the pan then to the oven and bake for 12-15 minutes until the burgers are firm and cooked throughout.
  6. Serve in a gluten free burger bun, or pitta bread. Fill with delicious topping’s such as avocado pear slices, lettuce leaves, sweet chili sauce, sliced cherry tomatoes, a dollop of hummus or mayonnaise. Bon appetit!

Please let me know if you try this simple organic chickpea burger pattie recipe, as I would love to know what you thought of it!