CHICKPEA CURRY BURGERS (VEGAN)
Categories Sandwich Bean Bake Low Carb Low Fat Vegetarian Low Cal Wheat/Gluten-Free Healthy Vegan
Number Of Ingredients 38
Steps:
- Preheat oven to 375 degrees. 1. Pulse drained chickpeas, 1 can at a time in food processor or blender until coarsely ground. Add to medium sized mixing bowl. 2. Process toasted sunflower seeds in food processor or blender until powdery. Add to chickpeas in mixing bowl. 3. Process oat groats in processor, coffee grinder or blender until flour consistency. Add to chickpea mixture. 4. Mix all dry ingredients with the chickpeas. 5. Add dry seasonings and mix. 6. Mix wet ingredients together then add to burger mixture and blend throughly. Add raisins, kale or whatever you have chosen to chop and add depending on style. 7. Line 2 cookie sheets with parchment paper. 8. Using ¼ measuring cup or ⅓ sized measuring cup as a mold, lightly press burger mixture into cup until it holds it's shape. Invert onto cookie sheet and gently tap out. Lightly press with palm of hand and pat with fingers until desired thickness and shape (½ '' to ¾''). 9. Bake for 15 minutes or until bottom of burgers are browned and the burger holds its shape. Flip. Return to lightly brown the reverse side of the burger. (5-10 minutes longer depending on the thickness.) Enjoy with Mango Relish, a fresh salsa or Asian coleslaw on top. Mango relish: 1 mango, skinned and flesh finely cubed 1 apple, seeded and finely cubed ½ fresh red pepper, finely chopped ¼ c. chopped red onion ⅓ c. golden raisins, chopped ⅛ t. cinnamon ⅛ t. nutmeg 1 T. honey 1 T. rice vinegar or lemon juice
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- Sauté the onion and garlic in a pan with a little water until just beginning to turn golden. (You can use oil if you prefer rather than water). Set aside and allow to cool.
- Add around half of the chickpeas to a food processor with the peanut butter, chili flakes, 2 teaspoons of curry powder and salt. Process until smooth.
- Add the oats, sautéed onions and garlic and the rest of the chickpeas and pulse until they are combined and the oats are in small pieces and the chickpeas are still a little chunky. Have a quick taste and add the other teaspoon of curry powder if you want the flavour a little stronger.
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- Combine the ingredients in a food processor and pulse on and off until evenly and finely chopped. Stop the machine to stir once or twice, scraping down the sides as needed.
- Use a 1/3 measuring cup for smaller burgers, 1/2 cup for larger burgers. Spray the inside of the cup with cooking oil spray or spread a little oil in the cup with paper towel. Grab some of the chickpea mixture in the cup, leveling it off but not packing it in too tightly. Invert the cup onto the parchment with a sharp tap to release the batter. Repeat until all of the chickpea mixture is used up.
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