Chickpea burgers packed with protein in under 25 minutes, whose in? These chickpea burgers were unreal. And they are Thomas approved, which is always a plus in my book.
Super easy to make and a perfect way to get some protein in without eating any meat.
They aren’t vegan, but I’m sure you could try subbing out the egg for a flax egg. It’s absolutely worth a try.
I love finding meatless recipes that work for both Thomas and I. I’m in no way a vegetarian, but I do believe we over eat meat sometimes and it’s important to find alternatives to getting protein.
- 1 carrot (medium, grated)
- 2 cloves of garlic, mined
- 1 can of chickpeas (19oz can)
- 1 1/2 teaspoons of ground cumin
- 1 1/2 teaspoons of ground coriander
- 1 teaspoon of nutritional yeast
- 1 large egg
- 2 tablespoons of flour (I used spelt flour)
- olive oil
- salt and pepper to taste
- Peel the carrot, grate it coarsely and set aside with the minced garlic.
- 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 carrot and egg. Process again and slowly add in the two tablespoons of flour.
- Heat your pain with a tablespoon and a half of olive oil (or oil of your choice). Divide the mixture into 8 patties. Fry in batches for 2-3 minutes on each side until they are golden. Take them off and place them onto a plate with paper towel.
- Pair it with a burger thin, a wrap, on bed of lettuce, or just plain. I used a whole wheat wrap and stuffed it with spinach, arugula, sprouts, avocado, red onion, tomato, and paleo buffalo sauce.
Feel free to top it with any of your favorite burger toppings. Thomas used dijon mustard rather than the buffalo sauce.