CHICKPEA & NUT BURGERS WITH SWEET POTATO CHIPS
These veggie burgers taste delicious hot or cold. Roll into small balls, making them into falafel if you prefer
Provided by Justine Pattison
Time 40m
Number Of Ingredients 19
Steps:
- To make the yogurt sauce, stir together the yogurt and mint in a bowl and cover and chill until needed.
- Heat oven to 220C/200C fan/gas 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potato wedges and cook for 4 mins then drain through a colander and return to the saucepan. Pour over the oil, tossing until lightly coated then season with ground black pepper.
- Scatter the potatoes onto a small baking tray and roast for 15 mins. Take out of the oven and turn over, then cook for a further 10 mins or until tender and lightly browned.
- While the chips are cooking, make the burgers. Put the onion, garlic, nuts and spices into a food processor and add lots of freshly ground black pepper. Blitz until as smooth as possible. Add the chickpeas, flour, coriander and lemon juice and blitz until the mixture comes together to make a thick paste. It shouldn't be too smooth as you are looking for some texture to give the burgers a bit of bite. Form the mixture into 4 balls and flatten into burgers, just under 2cm/ 3/4in deep.
- Heat 1 tsp of the oil in a medium non-stick pan over a low heat and cook the burgers on one side for 5 mins. Add the remaining 1 tsp of oil to the pan and turn over. Cook on the other side for a further 5 mins or until nicely browned and cooked throughout, keeping the heat low, so they don't burn.
- Divide the salad leaves, tomatoes, cucumber and spring onions between two plates. Add the burgers, chips and mint sauce, plus a couple of lemon wedges for squeezing. Drizzle the balsamic vinegar over the salad and serve.
Nutrition Facts : Calories 523 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
DRIVE-IN WALNUT BURGER
Steps:
- Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
- In a food processor, combine walnuts, garbanzo beans, bread crumbs, grill seasoning, paprika, pepper flakes, oil and vinegar and pulse until coarsely ground.
- In a small bowl whisk egg, add to food processor and pulse for 10 seconds, just enough to incorporate egg. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Place burgers on oiled grill. Cook 4 minutes per side.
- Serve hot on toasted buns with lettuce, tomato, avocado and honey mustard.
CHICKPEA BURGER
This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.
Provided by Chouny
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Peel the carrots, grate them coarsely and set them aside.
- Peel and roughly chop the garlic.
- Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
- Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2-3 minutes on each side, until golden, then drain on kitchen paper.
- Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
- Serve with slices of tomato and red onions and mayonnaise.
GREEK CHICKPEA & WALNUT BURGERS
Even meat eaters love this easy vegetarian burger. Top with cucumber sauce or simply use lettuce and tomato. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 24
Steps:
- In a food processor, combine the first 11 ingredients; cover and pulse four times. Add chickpeas; pulse until chopped. Refrigerate for at least 45 minutes. Combine the sauce ingredients; refrigerate until serving., Shape chickpea mixture by 2/3 cupfuls into patties. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill burgers, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until a thermometer reads 160°. , Serve on buns with lettuce and tomato; top each with 1/4 cup tzatziki sauce.
Nutrition Facts : Calories 425 calories, Fat 17g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 908mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 9g fiber), Protein 19g protein.
CHICK-PEA WALNUT BURGERS
Steps:
- In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
- In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.
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- Place the onion into the bowl of a food processor fitted with an S-blade. Pulse a few times until the onion is coarsely chopped. Add the chickpeas, walnuts, panko breadcrumbs, flaxseed, garlic, Worchestershire sauce, vinegar, soy sauce, paprika and black pepper. Pulse until the ingredients are finely chopped and well-blended. Test a bit of the mixture by pressing it together to see how well it holds; pulse a few more times if it seems too crumbly. Shape into 4-6 patties.
- Lightly oil a large skillet and place it over medium heat. Working in batches if needed, place the burgers into the skillet and cook them until they're browned on the bottom, about 4 minutes. Flip and cook until browned on the opposite sides, about 4 minutes more.
- Stuff the buns with the burgers and top with the maple horseradish mustard, lettuce, tomato and onions, then serve.
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- Place the chickpeas, kidney beans, kale, paprika, cayenne pepper, cumin, lemon zest, flour, salt and sesame oil in a blender or food processor and pulse until combined but not smooth (you want some texture).
- On a lightly floured surface, divide the mixture into 4 equal pieces and shape them with your hands into round patties, about 2cm thick. Pop them on a plate and place them in the fridge for 10 minutes to firm up.
- In a large frying pan, heat the sesame oil and fry the patties for 2 minutes on each side, until golden brown.
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- In a food processor pulse garlic, onion, and rosemary until chopped. Add chickpeas, parsley, and bread crumbs and pulse until just combined.
- Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper, to taste, until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
- In a large skillet (cast iron helps form a nice crust, but nonstick works too) heat oil over moderate heat until hot but not smoking. Cook patties until golden brown, about 4 minutes on each side.
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- Preheat oven to 350F. Spread drained chickpeas, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
- To a food processor, add toasted chickpeas, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
- Add 1/2 cup of pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they'll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
- Warm a drizzle of olive oil in skillet over medium heat. Form mixture into 4 burgers, making sure they're not too thick. Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they're cooking too quickly.
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- Preheat the oven to 400 degrees F (204 C), and line a baking sheet with a parchment paper or a silicone mat. Also, preheat a saute pan over medium heat.
- Add oil to the saute pan, if using. Once hot, saute the onion until translucent, about 5 minutes. If cooking without oil, add a small splash of water to the pan only if needed. Add the garlic, and cook for another 1 to 2 minutes, stirring frequently. Add the chile powder, cumin, paprika, and black pepper to the pan. Stir constantly, and cook for about 30 seconds. Remove pan from heat, and set aside.
- Add walnuts to the bowl of a food processor. Pulse 7 or 8 times or until coarsely chopped. Add the chickpeas, onion mixture, salt, nutritional yeast, flour, red pepper, tamari, and liquid smoke. Process until well mixed but not smooth/pureed. It's okay to have some larger pieces of chickpea and walnut for texture.
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