Chickpea Burgers come together in just minutes. So flavorful and healthy! Serve with Sweet Potato Oven Fries, and you’ll be the hero in your home! Enjoy!
LEMON CHICKPEA BURGERS
I love the flexibility and ease of this burger. If can be served on an Ezekial bun, in a whole wheat pita, in a lettuce wrap, or even atop a green salad. I suggest Almond Flour as a subs;tute for the wheat bread.
1 carrot (medium size grated)
2 garlic clove
2 cans (15 oz ounce) can chickpeas
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons ground coriander
1 tsp lemon pepper
salt & pepper
1 large egg
2 tablespoons flour or almond flour
Avocado oil for sautéing
Ezekial or Whole Wheat Buns
Garnish: tomatoes, red onion slices/leek, avocado slices, Tahini dressing or Avocado Mayo and Dijon, greens, sprouts
- Peel the carrots, grate them coarsely and put into the food processor.
- 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 egg, and almond flour and process briefly until evenly mixed but slightly rugged.
- Heat a light layer of avocado oil in a nonstick skillet and divide the mixture into 8 patties. Sauté in batches for 2–3minutes on each side until golden. Then drain on paper towels.
- Serve each burger warm on an Ezekial bun or slice of bread, whole wheat pita, lettuce wrap,or on a bed of green with garnishes.