Cook Chickpea
1 and 1/4 Cups Chickpeas
Overnight soak the chickpeas.
1 Tsp Salt
5 Cups Water
Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.
Yields: 4 and 1/4 Cups Cooked Chickpeas
Flax Egg
2 Tbsp Flax Meal
6 Tbsp Water
Mix flax meal with water and keep aside.
2 Cups Beets, Peeled and Grated
Transfer to fine-mesh strainer and press out as much excess liquid as possible (DON't waste the juice, drink it, its very sweet and yummy).
4 Cups Cooked Chickpea
1 Tsp Garlic, Chopped
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Tahini
1 Tsp Ground Cumin
1 Tsp Smoked Paprika
1 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Tsp Ground Cayenne Pepper (I didn't add this, the patty was not spicy enough, think it would taste much better with cayenne)
Preheat the oven to 390 degrees F
Add cooked chickpeas, garlic, olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, black pepper powder to food processor. Blend until you get an even mixture, about 10 seconds, mix and process for another 10 seconds.
3 Tbsp Brown Rice Flour
In a large bowl combine chickpea mixture with grated beet, flax eggs and flour. Stir generously with your hands to get a relatively even paste.
Take 1/2 Cup of the mixture and form into balls and flatten the patties.
Bake for 15 minutes and remove from the oven, flip and bake for another 15 minutes.
Buns
Avocado
Greens
Tomato Slices
Cucumber Slices
Taste Note: Tastes GREAT, I added only 1/2 Tsp Salt and no cayenne, was saltless and no spiciness to it. Modified the recipe to 1 Tsp salt and 1/4 Tsp Cayenne pepper. Hoping it would taste much better with the modifications.
Serves: 9
Source: onegreenplanet
1 and 1/4 Cups Chickpeas
Overnight soak the chickpeas.
1 Tsp Salt
5 Cups Water
Cook chickpeas with salt and water, allow it to boil, reduce the heat to medium and simmer for 45 minutes.
Yields: 4 and 1/4 Cups Cooked Chickpeas
Flax Egg
2 Tbsp Flax Meal
6 Tbsp Water
Mix flax meal with water and keep aside.
2 Cups Beets, Peeled and Grated
Transfer to fine-mesh strainer and press out as much excess liquid as possible (DON't waste the juice, drink it, its very sweet and yummy).
4 Cups Cooked Chickpea
1 Tsp Garlic, Chopped
2 Tbsp Olive Oil
2 Tbsp Lemon Juice
1 Tbsp Tahini
1 Tsp Ground Cumin
1 Tsp Smoked Paprika
1 Tsp Salt
1/2 Tsp Black Pepper Powder
1/4 Tsp Ground Cayenne Pepper (I didn't add this, the patty was not spicy enough, think it would taste much better with cayenne)
Preheat the oven to 390 degrees F
Add cooked chickpeas, garlic, olive oil, lemon juice, tahini, ground cumin, smoked paprika, salt, black pepper powder to food processor. Blend until you get an even mixture, about 10 seconds, mix and process for another 10 seconds.
3 Tbsp Brown Rice Flour
In a large bowl combine chickpea mixture with grated beet, flax eggs and flour. Stir generously with your hands to get a relatively even paste.
Take 1/2 Cup of the mixture and form into balls and flatten the patties.
Bake for 15 minutes and remove from the oven, flip and bake for another 15 minutes.
Buns
Avocado
Greens
Tomato Slices
Cucumber Slices
Taste Note: Tastes GREAT, I added only 1/2 Tsp Salt and no cayenne, was saltless and no spiciness to it. Modified the recipe to 1 Tsp salt and 1/4 Tsp Cayenne pepper. Hoping it would taste much better with the modifications.
Serves: 9
Source: onegreenplanet
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