Sun-dried Tomato Chickpea Burger
Ingredients
The burgers
-
1½
cup
dry (uncooked) chickpeas
-
1
cup
packed fresh chopped parsley or basil
-
½
cup
chopped white or yellow onion
-
6
cloves
garlic
-
½
cup
sun-dried tomatoes (chopped)
-
1½
Tbsp
ground cumin
-
½
tsp
turmeric
-
1¼ - 1½
tsp
sea salt
-
1¼ - 1½
tsp
black pepper
-
1-3
Tbsp
tahini
-
to taste
Olive, grape seed or coconut oil for cooking
For serving (optional)
-
to taste
Whole-grain or gluten-free buns
-
to taste
Fresh parsley or basil
-
to taste
Diced red onion
-
to taste
Garlic Dill Sauce
-
to taste
Vegan Pesto
Instructions
- Rinse uncooked chickpeas and soak them in water for 1 hour.
- Process parsley or basil, onion, garlic, and sun-dried tomatoes in a food processor.
- Add half of the chickpeas, cumin, turmeric, salt, pepper, and tahini to the processor and blend until combined.
- Add the remaining chickpeas and blend until a dough-like consistency is achieved.
- Refrigerate the mixture for 30 minutes to 1 hour.
- Form the mixture into 4-6 patties.
- Heat oil in a skillet over medium heat and cook the patties for 2-3 minutes on each side until browned.
- Serve with desired toppings or enjoy as is.
Nutrition Facts (estimated)
Servings
6 burgers
Calories
306
Total fat
14.5g
Total carbohydrates
35.6g
Total protein
11.8g
Sodium
341mg
Cholesterol
0mg
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