Easiest Vegan Chickpea Burgers

• Vegan

• Produce

  • 1 15oz (425g Can Chickpeas
  • 1/2 cup Cilantro, fresh loosely-packed
  • 1/2 tsp Cilantro/coriander, Powder
  • 3 Cloves Garlic
  • 1 Onion

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 1/3 tbsp Avocado oil
  • 1/2 tsp Paprika

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on lovingitvegan.com

Description

Ingredients

• 1 15oz (425g) Can Chickpeas*
• 1 Onion
• 3 Cloves Garlic
• ½ tsp Paprika
• ½ tsp Cilantro/Coriander Powder
• ½ tsp Cumin
• ½ cup Fresh Chopped Cilantro (loosely packed)
• 3 Tbsp All Purpose Flour (use gluten-free for gluten-free version) - plus more for rolling**
• 2 Tbsp + 1 tsp Avocado Oil (or other oil)

Directions

• Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
• Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, spices, freshly chopped cilantro and flour and process it into a thick burger batter.
• Sprinkle flour over a baking tray and cover your hands with it as well. Roll the batter into 4 balls and place onto the baking tray.
• If the batter is very sticky or too wet, add more flour so that it easily forms a ball.
• Take a square of parchment paper, place on top of each ball and press down on it with the bottom of a glass to flatten it into a burger shape.
• Place the baking tray with the 4 burgers into the fridge to firm up for 30 minutes.
• After 30 minutes add 2 Tbsp avocado oil to a frying pan and heat up until hot.
• Add all 4 burgers to the frying pan and fry on each side turning regularly until browned and crispy, roughly 5 minutes on each side.
• If you want your burgers extra firm and crispy you can place on a parchment lined baking tray and bake in the oven at 400°F (200°C) for a further 20-30 minutes.
• Serve on hamburger buns with sliced avocado, crispy lettuce, sliced tomato, ketchup and mustard.

Nutrition