Vegan Wild Rice, Cumin & Chickpea Burgers (Channa Chaul Tikki)
Spicy, savory, and packed with flavor, these Vegan Wild Rice, Cumin & Chickpea Burgers offer a delicious alternative to traditional meat-based patties. Infused with the warmth of cumin, turmeric, and a kick of chili, this recipe is perfect for those seeking a satisfying and nutritious meal with an extra dose of plant-based goodness. These burgers are served in wholemeal pitta bread with fresh salad and a side of spiced tomato chutney, making for a truly hearty meal. Perfect for vegans, vegetarians, or anyone looking to add some vibrant flavors to their repertoire.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked and cooled wild rice | 200g |
| Tinned chickpeas, drained | 200g |
| Shallots, minced | 2 |
| Cumin seeds | 1 tsp |
| Garlic, minced | 2 cloves |
| Mushrooms, finely chopped | 6 |
| Green chili, chopped (optional) | 1 |
| Large fresh tomato, diced | 1 |
| Salt | 1 tsp |
| Turmeric | ½ tsp |
| Chilli powder | ½ tsp |
| Panko breadcrumbs | 35g |
| Fresh coriander, chopped | 2 tbsp |
| Kashmiri chilli powder | ½ tsp |
| Rapeseed oil for frying | 2 tbsp |
Instructions:
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Prepare the Wild Rice: Begin by cooking the wild rice according to the instructions on the package. Once cooked, allow it to cool.
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Sauté the Spices: Heat a frying pan over medium heat and add the rapeseed oil and cumin seeds. Sauté the cumin seeds until fragrant, about 30 seconds. Add the minced shallots and cook until translucent, about 2-3 minutes. Stir in the garlic and sauté for another minute.
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Cook the Vegetables: Add the finely chopped mushrooms, green chili (if using), and diced tomato to the pan. Season with salt, turmeric, and chili powder. Continue to cook, stirring occasionally, until the mixture forms a dry paste, about 5 minutes.
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Combine the Mixture: Add the drained chickpeas and cooked wild rice to the pan. Stir thoroughly to combine, ensuring the rice and chickpeas are coated in the spice mixture. Remove from heat and set aside to cool slightly.
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Prepare the Patty Mixture: Once the mixture has cooled enough to handle, transfer it to a large mixing bowl. Add the chopped fresh coriander and panko breadcrumbs. Use your hands to mix the ingredients, pressing down to mash the chickpeas slightly until the mixture comes together and is pliable.
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Shape the Patties: Divide the mixture into four equal portions and form into patties about ½-inch thick. Be sure to press the patties firmly to hold together. Place them in the fridge to set for at least 30 minutes.
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Cook the Patties: Heat the rapeseed oil in a large frying pan over medium-high heat. Once hot, carefully add the patties and cook for about 4 minutes on each side, or until golden brown and crisp.
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Assemble the Burgers: Toast some wholemeal pitta breads and serve the patties inside with a side of fresh salad. You can also add some spiced tomato chutney for an extra layer of flavor.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 10-12g |
| Carbohydrates | 35-40g |
| Fiber | 6-8g |
| Fat | 8-10g |
| Saturated Fat | 1-2g |
| Sodium | 500-700mg |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Calcium | 4% DV |
| Iron | 15% DV |
Allergen Information:
- Contains: Gluten (from panko breadcrumbs)
- May contain traces of: Soy (depending on the brand of panko breadcrumbs used)
- Suitable for: Vegetarians, Vegans
Dietary Preferences:
- Vegan
- Vegetarian
- Dairy-Free
- Nut-Free
- Soy-Free (depending on breadcrumbs used)
Cooking Tips & Advice:
- Wild Rice Alternatives: If you don’t have wild rice, brown rice or quinoa can work as an alternative, though the flavor and texture will vary slightly.
- Spice Adjustments: Feel free to adjust the chili and turmeric to suit your spice tolerance. For a milder version, omit the green chili.
- Chickpea Texture: Mash the chickpeas well to ensure the patties hold together. You can also use a food processor to blend the mixture for a smoother texture, but be careful not to over-process.
- Make Ahead: The patties can be prepared ahead of time and stored in the fridge for up to 24 hours before cooking, making this a great meal prep option.
- Serving Suggestions: Pair the burgers with a side of roasted vegetables or a simple cucumber salad for a complete meal.
Conclusion:
These Vegan Wild Rice, Cumin & Chickpea Burgers, or Channa Chaul Tikki, are an excellent choice for anyone looking for a healthy, satisfying, and flavorful plant-based burger. Whether you’re a vegetarian, vegan, or simply craving a lighter alternative to traditional meat burgers, this recipe offers all the goodness of whole grains, legumes, and vibrant spices. It’s perfect for casual weeknight dinners or as a flavorful option for your next BBQ. The combination of wild rice and chickpeas creates a hearty texture, while the spices infuse each bite with warmth and depth. Serve them in toasted pitta bread with fresh salad and spiced tomato chutney for a meal that’s both nutritious and bursting with flavor. Enjoy!
