vegetarian/vegan chickpeas burger| recipe

Add hot scalding water to soy chunks and let sit for 15 to 20 minutes until soft and spongy.

Squeeze out all the liquid from the soy chunks and set aside.

Preheat a pot and add oil, then add onions, bell peppers, and minced garlic. Sauté for 3-4 minutes.

Add the squeezed soy chunks, chickpeas, and seasonings (including 1 tablespoon of better than bouillon) to the pot. Mix well and cook for 10 minutes.

Turn off the heat and let the mixture cool down a bit.

In a bowl, mix together mayonnaise, mustard, and sriracha hot sauce to create a sauce for the burger. Set aside.

Add the chickpea mixture to a food processor or blender along with green onions and parsley. Blend to desired texture, keeping some texture intact.

Form the mixture into patties of desired size and place them in the freezer for 5 to 8 minutes to firm up.

Preheat the air fryer to 375°F and cook the patties for 10 minutes without flipping them.

Lightly toast the buns to prevent sogginess.

Spread the sauce on both sides of the buns, add lettuce and onions, then place the patty on top. Optionally add avocado for extra creaminess.

Equipment Needed

Spice Level:

Dietary