February 4, 2016


I don’t like confusing recipes. I don’t like making veggie patties and having them fall apart. But I do love spending hours in the kitchen experimenting, but I know that not everyone else does, which is why this recipe requires you slapping stuff together in the food processor and getting it on to a tray and in to the oven in under 5 minutes without the fuss of most vegan patties. And then the bonus part of this recipe (other than being loaded with protein and fiber and tasting amazing) is having the veggie patties stay together, even without the need for eggs – a winner on days when you’re down to the bare minimum food supplies.


This recipe makes 12 patties. Which could feed 6 adults.. but if you’re like me and you eat one or two in the plating stage you may only feed 4 😉


I served these patties on my vegan gluten free and paleo bread recipe here (this time I swapped the eggs for extra chia seeds and added some mixed herbs, cumin, and cayenne to the bread to boost the goodness and flavour) and with a side of sweet potato fries to have a traditional chips and burger feed without the junk.



1x 380g can black beans drained (*NOTE: you can use whatever beans you prefer here)

1x380g can chickpeas drained

2 onions peeled and halved

4-5 garlic cloves peeled

the juice of 1 lemon

1/4 cup ground flaxseeds (or ground chia seeds)

1 tsp sea salt

Extras for flavour: 1/2-1tsp of cumin seeds and1/2 tsp cayenne pepper


How to:

  1. Throw all that (except the flaxseeds) in the food processor.
  2. Mix till almost smooth (still want some texture and chunks).
  3. Then remove the blade and add the flaxseeds mixing with your hands and then forming patties – about 1.5cms high for thin patties, or keeping more thick (cooking slightly longer) – placing on an oven tray with either coconut oil or greaseproof paper.
  4. Cook at 180 degrees for 35-40 minutes. Turning half way – Gently not to break and lightly pressing with a spatula to firm up after turning.
  5. Serve with whatever you like – I drizzled the tops f the patties with a little olive oil, then used spinach, mushrooms, and a homemade tomato sauce – which is literally a can of organic tomatoes heated until reduced. So much tastier than the sugar loaded junk.
  6. You can serve as open burgers as I ended up doing (see below), or with a top on them.


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Healthy Vegan Burgers without the guilt! Let me know if you try them!


Get more food goodness here, or have me cook with love for you here.


With love and light,