Garam Masala Chickpea Walnut Veggie Burgers Recipes

Steps:

• Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
• Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
• In a food processor, grind the oats until they are a grainy powder.
• Add the veggies, olive oil, and spices. Blend.
• Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
• Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
• Enjoy!

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

Steps:

• In a colander rinse and drain chick-peas.
• In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined.
• Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined.
• Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
• Cook on the grill or skillet.

Steps:

• Preheat oven to 350°.
• Rinse and drain the chickpeas. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins.
• Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tablespoons oil, 1 teaspoons garam masala, and 1/2 teaspoons salt and mix well to coat. Spread in an even layer.
• Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like.
• Serve warm or at room temperature.

Steps:

• In a colander rinse and drain chick-peas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chick-peas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper to taste until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day.
• In a large skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
• Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Place onion in food processor and pulse a few times until coarsely chopped. Add chickpeas, walnuts, panko breadcrumbs, flaxseed, garlic, oil, lemon juice, cilantro, garam masala and salt, to taste. Pulse until the ingredients are finely chopped. Shape into 4-6 patties. If crumbly, add a bit more oil or juice.
• In large skillet over medium heat, add oil. Once hot, add burgers and cook until browned, 3-4 minutes per side.
• Place burgers on toasted buns and top with yogurt cucumber dressing, tomato, onions, cilantro or anything else you'd like. Serve & enjoy!