How to make CHICKPEA BEET BURGERS

flour

🥗Healthier: almond flour

💰Cheaper: breadcrumbs

Almond flour adds healthy fats while breadcrumbs are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more cost-effective.

Chop onion, garlic, and mushrooms.

Grate beetroot using a food processor or cheese grater.

Chop or crush walnuts until small pieces.

Add water to flaxseed meal to make egg replacer.

Heat a pan, add olive oil and cumin seeds; when they crackle, add onion, garlic, mushrooms, and a pinch of salt, stirring until browned.

Add turmeric, coriander, and chili powder, cooking for a minute, then add crushed walnuts and grated beets, mixing well.

Turn off the heat and set aside the mixture.

Combine mashed chickpeas and beet mixture, add egg replacer, chopped coriander leaves, and all-purpose flour, mixing until homogeneous.

Divide the mixture using a half cup measuring cup for even sizes, then shape into round patties.

Cover with plastic wrap and refrigerate for half an hour.

Preheat the oven to 375°F (190°C).

Bake the patties for 30 minutes, flipping carefully after 15 minutes if not using the broiler.

While baking, sauté onion, garlic, and mushrooms until browned.

Toast buns with olive oil and garlic.

Assemble the burgers with barbecue sauce, avocado, and sautéed onion and mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens