If you have lots of hungry friends coming over, then these are a lovely, easy meal that will keep everyone happy. I love serving them on a bed of sauted spinach, or with salad, with a big bowl of Sweet Potato Wedges on the side.
Two 15-ounce cans black beans, drained and rinsed
generous 1 cup chickpea flour
3 tablespoons tomato paste
2 tablespoons Apple Puree
1 teaspoon chili powder
2 teaspoons tamari
2 teaspoons apple cider vinegar
juice of 1/2 lime
salt and pepper
coconut oil, to shallow-fry
Put the beans in a large mixing bowl. Mash them with a fork until they’re pretty mushy, but not totally smooth; there should still be some whole beans in the mixture.
Stir in all the remaining ingredients, except the coconut oil.
Heat a saucepan with a little coconut oil, then place 1 heaping tablespoon of the mixture into the center of the pan. Shape it into a round and then spread it out a little so it’s about 3/4 inch thick. Repeat to form 4 burgers in the pan. Let the burgers cook for about 1 minute on each side, flipping them so that they cook evenly.
Then do the same thing with the remaining burger mixture, keeping the cooked burgers warm while you cook the rest.
I know the apple puree might sound like a weird ingredient, but please don’t leave it out; it really helps the burgers stick together and it adds a delicious flavor!