Chickpea Burgers With Garlic Mayonnaise Recipes

CHICKPEA BURGERS

Steps:

• Place the chickpeas, carrot, garlic, onion, eggs and salt in a food processor and pulse until combined. Transfer to a medium bowl, add the breadcrumbs and sesame seeds and stir or gently knead to combine. The mixture will be moist.
• Scoop about 1/4 cup of the mixture with an ice cream scoop then form into a patty with your hands. You should have 9 patties.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, cook the patties in a single layer until golden brown on the bottom, about 5 minutes. Flip the patties, reduce the heat to low and continue to cook until golden brown and heated through, about 5 minutes. Add the remaining 1 tablespoon oil and repeat with the remaining patties.
• Serve on the buns with your desired toppings and condiments.

CHICKPEA BURGERS WITH GARLIC MAYONNAISE

Steps:

• Place chickpeas, onion, egg, flour, oregano, cumin and 1/4 teaspoon salt and mix well either in a food processor or using a potato masher.
• Form into 4 patties.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties and cook until golden and beginning to crisp, 4 to 5 minutes.
• Carefully flip and cook until golden brown, 2 to 4 minutes more.
• Warm wraps by placing them over chick pea burgers.
• Combine yogurt/sour cream , tahini, lemon juice, parsley, garlic and 1/4 teaspoon salt in a medium bowl.
• Place patties on the pitas/tortillas and serve with the sauce.
• Top burgers with tomato slices and/or avocado slices and lettuce.

CHICKPEA BURGER

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.