Ingredients
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1 cup cooked chickpeas (garbanzo beans), drained and rinsed
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1/2 cup rolled oats
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1/4 cup whole wheat pastry flour
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1/4 cup sorghum flour
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1/4 cup all-purpose gluten-free flour
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1 tsp baking powder
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1 tsp ground cumin
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1 tsp ground coriander
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1/2 tsp smoked paprika
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/4 tsp black pepper
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1/4 cup chopped fresh parsley
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1/4 cup panko breadcrumbs
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1/4 cup crushed corn flakes
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1/2 cup cooked brown rice, preferably day old
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1/4 cup cooked bulgur
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2 large eggs
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2 Tbsp extra virgin olive oil
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1/4 cup water
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Salt and black pepper to taste
Directions
Sub_title: Gluten-free, High-fiber, Protein-packed, Vegan Burger Recipe with a Twist!
Description: This delicious Ethiopian-style chickpea burger combines traditional spices and flavors with a twist on the classic veggie burger. Made with chickpeas, oats, and quinoa flour, these burgers are gluten-free, high in fiber, protein, and nutrients. Serve them with your favorite Ethiopian sides like injera, collard greens, or lentils for a complete meal!
Ingredients:
* 1 cup cooked chickpeas (garbanzo beans), drained and rinsed
* 1/2 cup rolled oats
* 1/4 cup whole wheat pastry flour
* 1/4 cup sorghum flour
* 1/4 cup all-purpose gluten-free flour
* 1 tsp baking powder
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/2 tsp smoked paprika
* 1/2 tsp garlic powder
* 1/2 tsp onion powder
* 1/4 tsp black pepper
* 1/4 cup chopped fresh parsley
* 1/4 cup panko breadcrumbs
* 1/4 cup crushed corn flakes
* 1/2 cup cooked brown rice, preferably day old
* 1/4 cup cooked bulgur
* 2 large eggs
* 2 Tbsp extra virgin olive oil
* 1/4 cup water
* Salt and black pepper to taste
Instructions:
For the burgers:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
For the sauce:
2. In a small bowl, combine the following ingredients for the sauce:
* 1/4 cup plain non-fat yogurt
* 1 tablespoon lemon juice
* 1 minced garlic clove
* 1 teaspoon finely grated fresh ginger root
* 1/2 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon black pepper
* Salt to taste
Mix well until smooth. Set aside.
3. Add all the ingredients for the burgers except the panko breadcrumbs, cooked brown rice, and eggs into a food processor. Process until everything is combined but still slightly chunky. You may need to scrape down the sides a few times.
4. Transfer the mixture to a medium-sized mixing bowl. Stir in the cooked brown rice and panko breadcrumbs. Season with salt and black pepper.
5. Divide the mixture into four equal portions. Shape each portion into a patty about 3 inches wide and 1 inch thick. Place the formed patties onto the prepared baking sheet.
6. Whisk together the egg and 1 tablespoon of water in a small bowl. Brush the top of each burger patty with the egg wash. Sprinkle the burgers evenly with the remaining 1/4 cup panko breadcrumbs.
7. Bake for 20-25 minutes per side, flipping halfway through. Keep an eye on the burgers as they bake; you don’t want them to overcook or burn. The internal temperature should reach at least 165°F when done.
Serve the Ethiopian Spiced Chickpea Burgers warm on a bun or lettuce leaf with your choice of toppings, such as salsa, avocado, pickles, tomatoes, etc., along with the homemade creamy ginger yogurt sauce. Enjoy!
Note: These burgers can also be made ahead of time and frozen for up to three months. Just thaw overnight in the fridge before reheating
Steps
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1
Done
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
|
In a small bowl, combine the following ingredients for the sauce: |
|
3
Done
|
Add all the ingredients for the burgers except the panko breadcrumbs, cooked brown rice, and eggs into a food processor. Process until everything is combined but still slightly chunky. You may need to scrape down the sides a few times. |
|
4
Done
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Transfer the mixture to a medium-sized mixing bowl. Stir in the cooked brown rice and panko breadcrumbs. Season with salt and black pepper. |
|
5
Done
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Divide the mixture into four equal portions. Shape each portion into a patty about 3 inches wide and 1 inch thick. Place the formed patties onto the prepared baking sheet. |
|
6
Done
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Whisk together the egg and 1 tablespoon of water in a small bowl. Brush the top of each burger patty with the egg wash. Sprinkle the burgers evenly with the remaining 1/4 cup panko breadcrumbs. |
|
7
Done
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Bake for 20-25 minutes per side, flipping halfway through. Keep an eye on the burgers as they bake; you don't want them to overcook or burn. The internal temperature should reach at least 165°F when done. |
