Creative | Dairy Free | Gluten Free | Institutional

Chickpea burger

Ingredients:

Chickpea burger

Chickpeas:

  • 0.5 g of dried chickpeas
  • 10 cups of water
  • 1 bay leaf
  • 2 garlic cloves (peeled)
  • red bell pepper (optional)
  • salt to taste

Chickpea Burgers:

  • 1/4 cup onion (minced)
  • 1/4 cup carrot (chopped)
  • 1/4 cup parsley (chopped)
  • 1/2 cup gluten-free breadcrumbs (if desired)
  • 2 cups of cooked chickpeas
  • 1 large egg
  • 1/4 teaspoon of salt
  • pepper to taste

Chickpeas:

  1. Cover the chickpeas with water and soak for 8 hours or overnight.
  2. Drain the soaking water and rinse the chickpeas.
  3. In a large pot, cover the soaked chickpeas with fresh water and bring to a boil over high heat.
  4. Add a bay leaf and whole garlic cloves to season the chickpeas. If desired, add a pinch of red pepper flakes to warm.
  5. Reduce heat to medium-low and simmer chickpeas, partially covered, for 30-45 minutes, removing foam that rises as they cook.
  6. Remove the bay leaf and garlic cloves. Season the chickpeas generously with salt to your liking.

Chickpea Burgers:

  1. In a food processor, combine onion, carrot, and parsley and pulse several times.
  2. Add chickpeas, breadcrumbs, egg, salt, and pepper until the process is still textured, but most of the chickpeas have lost their shape.
  3. Using the lid of a jar of soy with tomato sauce, isolated on a white background.
  4. Heat a frying pan with olive oil and fry chickpea patties over medium heat until golden brown on both sides.
Main Course
Creative, Dairy Free, Gluten Free, Institutional

Method:

Chickpea burger

Chickpeas:

  • 0.5 g of dried chickpeas
  • 10 cups of water
  • 1 bay leaf
  • 2 garlic cloves (peeled)
  • red bell pepper (optional)
  • salt to taste

Chickpea Burgers:

  • 1/4 cup onion (minced)
  • 1/4 cup carrot (chopped)
  • 1/4 cup parsley (chopped)
  • 1/2 cup gluten-free breadcrumbs (if desired)
  • 2 cups of cooked chickpeas
  • 1 large egg
  • 1/4 teaspoon of salt
  • pepper to taste

Chickpeas:

  1. Cover the chickpeas with water and soak for 8 hours or overnight.
  2. Drain the soaking water and rinse the chickpeas.
  3. In a large pot, cover the soaked chickpeas with fresh water and bring to a boil over high heat.
  4. Add a bay leaf and whole garlic cloves to season the chickpeas. If desired, add a pinch of red pepper flakes to warm.
  5. Reduce heat to medium-low and simmer chickpeas, partially covered, for 30-45 minutes, removing foam that rises as they cook.
  6. Remove the bay leaf and garlic cloves. Season the chickpeas generously with salt to your liking.

Chickpea Burgers:

  1. In a food processor, combine onion, carrot, and parsley and pulse several times.
  2. Add chickpeas, breadcrumbs, egg, salt, and pepper until the process is still textured, but most of the chickpeas have lost their shape.
  3. Using the lid of a jar of soy with tomato sauce, isolated on a white background.
  4. Heat a frying pan with olive oil and fry chickpea patties over medium heat until golden brown on both sides.
Main Course
Creative, Dairy Free, Gluten Free, Institutional

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