Lately, my body has been craving vegetarian protein and I have been having so much fun exploring new dishes that I’ve never thought of trying before. These chickpea burgers were easy to make and are packed with hidden vegetables for those picky eaters out there. I just followed my heart with this recipe so there is no right or wrong but here are the estimated proportions!
Prep Time – 20 minutes
Cook Time – 10 minutes
Servings – 10 (4-5 days of meal prep!)
Ingredients
2 can of Chickpeas
¼ cup of Almond or Buckwheat flour
2 Tbsp Tahini
1 Tbsp Nutritional Yeast
1 Zucchini, grated
3 Carrots, grated
½ Red Onion, chopped finely
2 cloves Garlic, finely chopped
2 tsp Curry Powder
1 tsp Turmeric Powder
1 tsp Smoked Paprika Powder
½ tsp Chipotle Powder
Chopped Parsley
Coconut Oil
Salt to taste
Instructions
- Drain chickpeas into a strainer and rinse thoroughly
– - Chop the onion and place in a pan with avocado oil on medium heat and saute until tender.
– - Grate the zucchini and carrots with a cheese grater and soak the excess water through a cheesecloth, place in a medium sized bowl
– - In a food processor, add the chickpeas, flour, nutritional yeast, tahini, curry powder, turmeric, chipotle, paprika and salt with a splash of water and mix until combined into a paste. If the mixture is too dry, add a bit more water.-
- Add the chickpea mixture into the bowl of vegetables and combine. Toss in the onions and chopped parsley and start forming the mixture into patties
– - On medium-high heat, melt a good heaping of coconut oil in the pan until its good and hot. Place the patties in the pan so they are sizzling. Once you get them nice and golden brown they are good to flip.
- Dress the burgers on buns, purple cabbage or boston lettuce and top them how you desire! I used pickled onions, tomato, tahini, greens and black sesame seeds!
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