Ingredients
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the burgers :
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2 cups cooked black-eyed peas (from about 1 can, drained and rinsed)
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1 cup cooked chickpeas (from about 1 can, drained and rinsed)
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1/2 cup sunflower seed butter or tahini (not roasted)
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2 cloves garlic , minced
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1 small onion , finely chopped
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2 tablespoons apple cider vinegar
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2 teaspoons maple syrup
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1/2 teaspoon salt
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1/2 teaspoon smoked paprika
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1/4 teaspoon ground cayenne pepper (optional)
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1/4 cup fresh parsley, roughly chopped (for garnish)
Directions
Sub-title: A Deliciously Satisfying Plant-Based Meatless Wonder from the Heart of Africa!
Description: This innovative veggie burger boasts all the flavor and texture of traditional beef but with a twist of African spices and superfoods. It’s perfect for those following a gluten-free, grain-free, high-protein, kid-friendly, oil-free, raw food diet or anyone looking to incorporate more whole plant-based meals into their life. Enjoy these nutrient-dense burgers on their own or serve them up in buns with your favorite toppings!
Servings: Makes about 12 medium-sized patties (serving size: 2 oz each)
Difficulty Level: Easy
Prep Time: 15 minutes
Cook Time: None (best enjoyed raw or slightly warmed through)
Total Time: 15 minutes + chilling time
Nutrition Per Serving (approximate): Calories: 150, Protein: 15g, Fat: 2g, Carbs: 10g, Fiber: 5g, Net Carbs: 5g, Sugar: 1g, Sodium: 10mg
Ingredients:
For the burgers:
* 2 cups cooked black-eyed peas (from about 1 can, drained and rinsed)
* 1 cup cooked chickpeas (from about 1 can, drained and rinsed)
* 1/2 cup sunflower seed butter or tahini (not roasted)
* 2 cloves garlic, minced
* 1 small onion, finely chopped
* 2 tablespoons apple cider vinegar
* 2 teaspoons maple syrup
* 1/2 teaspoon salt
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon ground cayenne pepper (optional)
* 1/4 cup fresh parsley, roughly chopped (for garnish)
Instructions:
1. In a food processor, combine the cooked black-eyed peas, chickpeas, sunflower seed butter, garlic, onion, apple cider vinegar, maple syrup, salt, smoked paprika, and cayenne pepper if using. Process until smooth and creamy, scraping down sides as needed.
2. Transfer the mixture to a large bowl and stir in the flaxseed gel to help bind everything together. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat your non-stick pan over medium heat. Using wet hands, form the chilled bean mixture into patties about 3 inches wide and 1/2 inch thick. Place the formed patties onto a plate while you prepare the rest.
4. Heat a thin layer of water in a small saucepan over low heat. Once hot, carefully place the patties into the water without breaking them apart. Cook for about 1 minute per side, or until they have firmed up slightly. Remove from the water and transfer to a clean paper towel-lined plate to absorb any excess moisture.
5. To store, place the prepared patties in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. When ready to eat, simply thaw and enjoy!
Steps
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1
Done
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In a food processor, combine the cooked black-eyed peas, chickpeas, sunflower seed butter, garlic, onion, apple cider vinegar, maple syrup, salt, smoked paprika, and cayenne pepper if using. Process until smooth and creamy, scraping down sides as needed. |
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2
Done
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Transfer the mixture to a large bowl and stir in the flaxseed gel to help bind everything together. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. |
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3
Done
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Preheat your non-stick pan over medium heat. Using wet hands, form the chilled bean mixture into patties about 3 inches wide and 1/2 inch thick. Place the formed patties onto a plate while you prepare the rest. |
|
4
Done
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Heat a thin layer of water in a small saucepan over low heat. Once hot, carefully place the patties into the water without breaking them apart. Cook for about 1 minute per side, or until they have firmed up slightly. Remove from the water and transfer to a clean paper towel-lined plate to absorb any excess moisture. |
|
5
Done
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To store, place the prepared patties in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. When ready to eat, simply thaw and enjoy! |
