Veganalysed
HandbookRecipesbreakfast_etcburgers_and_sandwichescakesdessertsdressings_and_dipsmacro_bowlsmain_dishesotherpastasalads_and_spreadsside_dishessoupsspicesLinksViva!The Vegan SocietyWWFUnion of Concerned Scientists

Chickpea, carrot and red pepper burgers

(2016-11-14 16:30:29)


You will need

2 cans chickpeas, rinsed and drained
2 cups oats
3 medium carrots
1 medium red pepper
4 garlic cloves
1/2 cup nutritional yeast
1 tbsp tomato puree or ketchup
1/4 cup fresh basil leaves
1/4 cup fresh flat leave parsley
1 tsp salt
1 tsp red wine vinegar
1/2 tsp mustard

Method

In a food processor, process the carrots, red pepper and garlic until crumbly. Add chickpea, oats, nutritional yeast, tomato puree/ketchup, herbs, salt, mustard and vinegar and process through. Stop the processor a few times and scrape down the sides. Then add the outs and pulse through. Remove the bowl from the processor and place in the fridge to chill for about a 30 minutes. After chilling, form burgers in your wet hands. Place the burgers into the pan with little oil and let cook on one side for 7-8 minutes or until golden brown. Then flip, and let cook for another 5-7 minutes on the other side. If you want to bake, place burgers on a baking sheet lined with parchment paper and bake at 200 C for about 20 minutes. Serve on buns or with baked potatoes/ bread and salad.

Note: The smaller one is fried, the bigger is baked. I prefer the fried version, but, you know, baking is healthier ;)