Sun Dried Tomato Chickpea Burgers

• Vegan
• Gluten free

• Produce

  • 1 small handful Basil, fresh leaves
  • 1 400 gram can Chickpeas
  • 2 cloves Garlic
  • 1 Red onion, medium-sized
  • 3 tbsp Sun dried tomatoes

• Baking & Spices

  • 1 Black pepper
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 140 g 1 cup ground almonds, ground

Found on asaucykitchen.com

Description

Ingredients

• 1 400 gram can of chickpeas, drained, rinsed and patted dry
• 1 medium sized red onion, chopped (about 3/4 cup or 90 grams)
• 2 cloves garlic, crushed
• 3 tablespoons sun dried tomatoes*
• small handful fresh basil leaves
• 1 cup ground almonds (140 grams)*
• 3/4 teaspoon sea salt
• black pepper
• 1 tablespoon olive oil

Directions

• In a food processor blend the chickpeas, red onion, garlic, sun dried tomatoes, basil leaves and blend until smooth. You can do this in a blender if you dont own a food processor, but youll need to add ingredients one at a time and stop to scrape down the sides more frequently.
• Add the ground almonds, salt, and pepper and continue to blend until everything is evenly incorporated.
• Transfer to a bowl, cover, and refrigerate for at least 20 minutes. This will help firm up the mixture so they are easier to mold into patties in the next step.
• Mold the chickpea mixture into 4 patties about 3 inches across and 1/2 inch thick. If your mixture is too stick you can add a little extra almond flour, just try not to add too much because you dont want the burgers to be crumbly.
• Place the patties onto a lined/greased baking tray. Brush each side with the olive oil and then bake for 20-25 minutes or until golden at 375°F/190°C. Make sure to flip the burgers about halfway through if your oven cooks unevenly like mine does.
• You can also pan fry these quicker if you like which will result in a crispier crust. Add a tablespoon or so of olive oil in a frying pan and cook on each side for about 4-5 minutes.