CHICKPEA BURGERS
These plant-based burgers are packed with protein, low in fat and high in dietary fiber. Even better, they cost very little to make--especially when compared to buying meat or premade veggie burgers). They also freeze beautifully so you can have them on hand for whenever.
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 9 patties
Number Of Ingredients 13
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 & 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
CHICKPEA BURGER
The ingredients in this vegetarian burger require no precooking. Simply combine them in a food processor and cook.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 12
Steps:
- Heat grill to high. In a food processor, combine chickpeas, scallions, bread, peanuts, cumin, and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.
- Form the mixture into 4 3/4-inch-thick patties. Brush each side generously with oil; grill until charred, 3 to 5 minutes per side. Serve the burgers on English muffins with lettuce, mustard, and mayonnaise.
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.
More about "chickpea walnut burgers recipes"
WALNUT CHICKPEA BURGERS FROM OHMYVEGGIES.COM
From ohmyveggies.com
Estimated Reading Time 3 mins
- 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.
CHICKPEA BURGERS WITH CHIPOTLE YOGURT SAUCE (SUPER FIRM!)
From hummusapien.com
5/5 (7)Total Time 28 minsCategory Main MealsCalories 391 per serving
- 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.
EASIEST VEGAN CHICKPEA BURGERS - LOVING IT VEGAN
From lovingitvegan.com
Ratings 49Calories 196 per servingCategory Dinner, Entree, Savory
- Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
- Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
- Sprinkle flour over a baking tray and cover your hands with it as well. Scoop the batter out onto the tray in 4 even sections, roll in the flour and form into 4 balls.
BEST CHICKPEA BURGERS (PLANT BASED!) – A COUPLE COOKS
From acouplecooks.com
5/5 (10)Total Time 40 minsCategory Main DishCalories 298 per serving
- Drain and rinse the chickpeas. Use a potato masher or fork to mash them in a bowl until they’re mostly mashed with some chunks. Use a large size grater to grate the onion and carrot, then finely grate the garlic OR place them all in a food processor and process until finely minced. Add them to the bowl with the chickpeas. Stir in the tahini, flour and spices. Mix with a spoon and then your fingers until a sticky dough forms. Form 4 round patties and place them on a cutting board, about 3 inches wide by about 3/4 inch thick (we had a 3-inch circle biscuit cutter, which you could use if you have one).
- In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.
- Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through.
WALNUT BURGERS - THE LIVE-IN KITCHEN
From theliveinkitchen.com
15-MINUTE CHICKPEA BURGERS RECIPE (VEGAN/GLUTEN-FREE)
From wowitsveggie.com
CHICKPEA BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WALNUT CHICKPEA MUSHROOM BURGERS - CALIFORNIA WALNUTS
From walnuts.org
THE BEST CHICKPEA VEGGIE BURGERS - CHOOSING CHIA
From choosingchia.com
RECIPES - TRADER JOE'S
From traderjoes.com
CHICKPEA BURGERS RECIPE - BBC FOOD
From bbc.co.uk
BAKED VEGAN CHICKPEA BURGERS | RECIPELION.COM
From recipelion.com
CHICKPEA BURGER {VEGETARIAN RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
CHICKPEA-AND-WALNUT BURGER - PREVENTION
From prevention.com
MENU - PITA LAND
From pitaland.ca
CRISPY CHICKPEA BURGERS - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
10 CHICKPEAS IDEAS | WHOLE FOOD RECIPES, VEGETARIAN RECIPES, …
From pinterest.com
CHICKPEA, PUMPKIN AND WALNUT BURGERS - HEALTHY FOOD GUIDE
From healthyfood.com
SALADS | SUMMER FRESH
From summerfresh.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #main-ingredient #preparation #occasion #beans #barbecue #picnic #vegetarian #dietary #chick-peas-garbanzos #to-go #camping #equipment #grilling
You'll also love