UPDATE: Diners loved the burgers! I made a few changes to the recipe, as I went along, so it looks a bit different from earlier.
As promised! Going to make these Tuesday, so will return after that with review comments from my dinner guests.
JUNE’S VEGAN CHICKPEA BURGERS
Makes 6 large burgers or 8 smaller ones
1 large onion, diced fine
2 stalks celery, diced fine
1 T. olive oil
2 16 oz (400 gram) cans chickpeas (garbanzo beans), drained with liquid saved
1/2 t. ground cumin
1/4 t. garlic powder
1/4 t. paprika
1 T. lemon juice
2 T. chia seeds in drained chickpea liquid, soak for 15 minutes (to bind mixture to form into patties)
1/2 c. whole wheat flour
salt and pepper to taste
2 T. olive oil for frying burgers
Saute onion and celery in olive oil until soft, set aside. Drain chickpeas and save liquid, coarsely chop chickpeas in a food processor (or mash them), add to onions along with spices. Cook for a few more minutes, then stir in the lemon juice and 1/3 c. chia seed liquid for binding.
Let mixture cool and shape into 6 or 8 patties. Brush leftover chia seed liquid on surface of each patty, sprinkle flour onto surface and pat. Holding with care, turn flour side down and fry in rest of oil for 4 to 5 minutes, then turn with a wide spatula so patty does not break and fry the other side for 4 to 5 minutes.
Serve with or without whole wheat buns and a green salad.
Nutrition info for each serving, per myfitnesspal calculations, rounded numbers
Carb 60 g
Fat 10 g
Protein 15 g
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