Crispy Chickpea Burgers
Serving: makes 8 burgers
Recipe:
3 cups dry chickpeas/garbanzo beans, soaked overnight (will make about 6 cups soaked)
1/3 cup diced onion (to be added into food processor)
3 garlic cloves, cut in halves (they will mince in the food processor)
2 large eggs
1 ½ tablespoons brown mustard
1 tablespoon dill
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon smoked paprika
2/3 cup cooked white quinoa
Avocado oil for frying
Ripe avocados for topping
Spicy Chipotle Sauce
2 tablespoons of mayo
1 tablespoon of chipotle sauce
2 teaspoons of Sriracha sauce (use less or more depending on how spicy you want it)
Directions:
Directions: Soak the beans overnight, or for at least 8 hours. Place them in a large pot and add enough water to cover them by a few inches.
Add half of the soaked chickpeas to a food processor and pulse until just very coarsely chopped. Place the chopped chickpeas in a large bowl. Add the other half of chickpeas to the food processor along with the onion, garlic, eggs, mustard, dill, salt, pepper and paprika. Blend until the chickpeas are totally pureed and you have a sticky paste to work with. Add the paste to the bowl with the coarse chickpeas. Add the cooked quinoa to the bowl. Mix everything together well. Flash freeze the mixture for about 15 mins in the freezer so that the batter is easier to form.
While the batter is flash freezing, make the spicy chipotle sauce by whisking all the ingredients together in a bowl.
Remove batter from freezer and form the batter into about 8 thick patties with your hands, about 1 inch thick. It’s easiest to just grab handfuls at a time, squeezing together tightly in your hands until they stick together.
Heat a large skillet over medium heat and add about enough avocado oil to coat the entire pan with a little pool to fry them. You want the oil to come up to the center of each burger so the sides get crispy too. Once the oil is hot add the burgers (cooking in 2 or 3 batches) gently to the skillet so they don’t crumble. Cook until each side is crispy, about 4 minutes per side then very gently flip with a large spatula. Once crispy on both sides, transfer chickpea patties to a dish with a paper towel to absorb some of the excess oil. Let cool for a minute and serve with chipotle sauce and fresh ripe avocado.
Enjoy!
