Of which 3.7 g sugars and 1.3 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Iron (spinach)
Allergens gluten
Chickpea and spinach burger
A plant-based burger of chickpeas and spinach, seasoned with cumin.
Ingredients
- 200 g (7 oz) cooked chickpeas
- 100 g (3½ oz) cooked spinach, drained
- 1 small onion (60 g / 2 oz)
- 2 cloves garlic (6 g)
- 2 tbsp oat flour (20 g / ¾ oz)
- 1 tsp ground cumin (2 g)
- 1 tbsp olive oil for cooking (10 g)
- 2 slices rye bread, to serve (60 g / 2 oz)
- salt and pepper, to taste
- tomato, lettuce and onion, to serve
Method
- Pulse the chickpeas in a food processor until coarsely chopped, without turning them into a purée.
- Squeeze the cooked spinach well to remove the excess water.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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