chickpea burger recipe ◾2 1/2 cups Cooked Chickpeas ◾1 1/2 cup Cooked Rice ◾1 small Red Onion, diced ◾3 large Garlic Cloves, minced ◾1 Red Pepper, diced ◾2 medium Carrots, grated ◾1/4 cup Parsley, finely chopped ◾1 Jalapeño, seeded and diced ◾1/4 cup BBQ Sauce ◾1/2 cup Sunflower Seeds, chopped ◾1/4 cup Rolled Oats ◾Flax Eggs: 2 tbsp Ground Flax + 1/3 cup warm water, mixed in bowl ◾1 tsp. Rock Salt ◾Black Pepper, to taste Directions 1. Wash and prepare all ingredients accordingly. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients. 2. Preheat oven to 350°F (180°C) and line a baking pan with parchment paper. 3. In a large skillet over medium heat, sauté diced onions and minced garlic in 1/2 tablespoon of coconut oil for 2 minutes. Add diced red pepper, jalapeño, grated carrot and chopped parsley. Cook for another 5-7 minutes. 4. Meanwhile, process rolled oats into a fine powder and the chickpeas into a course puree. Place all ingredients, including “flax egg” into a large bowl. 5. Mix dough together until well combined (we like to use our hands). Cover bowl with plastic wrap and place in fridge for about an hour 6. Scoop 1/3 cup of dough into a cake ring and pack dough tightly down. If you do not have a cake ring simply shape into patties. 7. Bake on a parchment-lined baking pan for 25–30 minutes (15–17 minutes on each side) at 350°F, until golden and crisp. To reheat: Fry the burgers in a bit of coconut oil in a frying pan over medium heat for about 5 minutes on each side. * Freeze uncooked burgers in freeze-safe container for up to 3 months. Cashew Mayo Raw burgers with cashew mayo ◾1 cup raw cashews, soaked for 2 hours and drained ◾1/4-1/3 tablespoons water ◾3 tablespoons fresh lemon juice ◾1/2 teaspoon fine sea salt ◾2 soft Medjool dates ◾1 tsp Chili Flakes or 1 Thai Red Chili Directions: Place all ingredients in a food processor or high-speed blender and blend until smooth. Adjust liquid to achieve desired consistency.
Posted on: Tue, 16 Sep 2014 23:50:31 +0000
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