Chickpea & Quinoa Veggie Burgers
Ingredients
The patties
-
1
cup
dried chickpeas
-
1
cup
cooked quinoa
-
1
small
onion, peeled and roughly chopped
-
3
pieces
scallions, ends trimmed and roughly chopped
-
25
g
basil, cilantro, parsley (small handful of each)
-
2
tsp
kosher salt
-
1½
tsp
smoked paprika
-
to taste
crushed red pepper flakes
-
1
small
zucchini, grated
-
for frying
amount
grapeseed oil
To serve
-
as needed
naan
-
as needed
lettuce
-
as needed
tahini sauce
-
as needed
pickled red onions
-
as needed
Sriracha or other hot sauce (optional)
Instructions
- Soak the dried chickpeas in water overnight or for at least 12 hours, preferably 18 to 24 hours, then drain them.
- In a food processor, combine the drained chickpeas, quinoa, onion, scallions, herbs, salt, paprika, and pepper flakes. Process until blended, then scrape down the sides and pulse again until combined.
- Transfer the mixture to a large bowl and fold in the grated zucchini.
- Shape the mixture into 6 patties using a ½-cup measuring cup, squeezing the mixture to hold its shape.
- Heat a sauté pan over medium-high heat and add grapeseed oil. Cook the patties for three minutes on each side, adjusting heat as necessary.
- Serve immediately with naan, lettuce, tahini sauce, and pickled red onions.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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