Vegetarian, Gluten-free Chickpea Burgers
I rarely fry things. If I can bake something instead of frying it, I'll bake it. But these chickpea burgers are so much better fried that I make an exception. Yum!
You can add or replace many of the ingredients, you can add more veggies, or replace buckwheat with wheat, you can add cheese, different spices. One advice is that you should add the lime juice no matter what recipe you do. It kind of takes the flavour to another level.
What I love about the chickpea burgers is how easy the process is. My favourite recipes are the ones where I mix all the ingredients together and...tada!
- 250gr pre-cooked jar chickpeas or fresh (soaked overnight)
- 1/2 red and 1/2 green peppers
- 1 handful fresh spinach
- 1 handful fresh mint
- 1 tsp mustard (or mustard powder)
- 1 sweet onion
- 2 garlic cloves
- 4 tbs buckwheat flour
- 1 egg
- 1/2 lime juice
- Drain the chickpeas and put them in a food processor and mix well until they form a paste. You can do the same with a masher or fork but it'll take more time.
- Add the onion, the garlic, the spinach, the mint, and the peppers in the food processor and mix for a few seconds. Don't overdo it.
- If you want you can cut the onions and peppers manually. Then add them to the chickpea paste.
- Add the buckwheat (or oats if you prefer). If the paste is runny you can add more.
- Add the mustard, the lime juice, the salt, and pepper.
- Make small burgers, put them in a tray, and let them cool in the fridge for 10'.
- Fry for 1' or 2' on each side. Serve warm.
I love them warm. You can keep them in the fridge for 2 days but I find them yummier when warm out of the pan.