High protein chickpeas burgers are dairy free and gluten free.
They are perfectly spiced with curry paste, made with basic ingredients from the pantry and hold up well in the refrigerator or freezer for a meal that is always ready. You can cook them directly frozen in the oven by skipping the step in the pan.
Plus, these high protein chickpeas burgers could not be easier to make, they require only about 10 minutes of active prep time.
Video recipe of the day
- DifficultyVery easy
- CostVery cheap
- Preparation time10 Minutes
- Cooking time25 Minutes
- Cooking methodOven
- 1 cupchickpeas (+ 1/2 cup)
- 3 teaspoonswater
- 4 leavesbasil
- 2egg whites
- 1 teaspooncurry paste
- 1 Peeler
- 1 Bowl
- 1 Baking Tray
With a food processor, blend the chickpeas with a water, curry paste and the egg white. Wash the courgette well and dry it. Peel the carrot, wash it and dry it. Cut the carrot and courgette into small cubes. Combine the chickpea cream, the vegetables and the chopped basil in a bowl. Add salt and pepper and mix. Heat a pan. Divide the dough into 3 parts and form meatballs. Shape into a hamburger, dip them in breadcrumbs and place them on the hot pan. Cook for 5 minutes on each side or until a crust forms.
Meanwhile, preheat the oven to 200 ° C. Remove them from the plate and place them on a baking sheet lined with baking paper. Place in the oven and cook for 20 minutes.
Don’t get your mix too wet. It truly does need to stick together. Not mushy but sticky enough so that it doesn’t fall apart as you’re pressing it into a patty.
To freeze them, place each meatball between two sheets of parchment paper in a tray. When frozen, place them in sachets.
You can replace the chickpeas with beans or lentils