Happy Friday everyone! I hope you all had a lovely week and have some fun plans for the weekend. I will be venturing up North to visit my boyfriend’s grandparents and aunt. But before I do, I wanted to share my new chickpea veggie burgers with you all.
Chickpea Veggie Burgers
Today I have some lovely vegetarian Chickpea Veggie Burgers (garbanzo beans for my American’s) for you all! I had a craving for something cheesy and filling a few nights ago and thought it would be fun to experiment .. ultimately resulting in this delish recipe. Chickpeas are a wonderful source of low G.I. carbohydrates, protein, fiber and a range of vitamins and minerals. A 1 cup serving of chickpeas contain 40g of carbohydrates, 2g of fat, 14g of fiber (wow!! almost half of your daily requirement), and 14g of protein. They also contain a fair amount of iron, which is great for the ladies, especially ladies who choose not to eat red meat. These chickpea burgers are not vegan because they contain asiago cheese. However, they can be made vegan if you omit the cheese that is in them, or replace it with vegan cheese, but I cannot guarantee the same texture and taste if you do this.
Excited? Hungry? Hopefully both, so let’s get cooking!
- 1 cup chickpeas
- 4 tbsp shredded asiago cheese
- 1 garlic clove
- 1 egg
- 1tsp tahini
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp himalayan pink salt or any high quality salt
- 1. Preheat your oven to 450 degrees farenheit
- 2. Put all of the ingredients into a food processor and pulse until smooth. You can make it as smooth or as chunky as you please.
- 3. Form the mixture into two burger patties, and then place in the oven for 20 minutes. After 20 minutes, BROIL the burger patties on high for 2 minutes.
- 4. Serve naked, on some sourdough bread, on a tortilla like I did, or whatever your heart desires. And don't forget to add your veggies too!
- Makes 2 large patties or 4 small ones.
Yummmm. They are so filling and delicious, in love! I hope you all enjoyed them as much as I did. I love having mine with plenty of spinach (my go to leafy green) and tzatziki. What do you have yours with?