Indian Chickpea Burger
Ingredients
Patties
- 1 can Chickpeas 453 g, drained and rinsed well
- 1 Onion Finely chopped
- 2 cloves Garlic Minced
- 1 tsp Curry powder
- 1 Zucchini Grated
- 1 carrot Peeled and grated
- 1 cup Arugula or spinach, roughly chopped
- Pinch Red pepper flakes
- Salt and pepper
- 1 Eggs Lightly beaten
- ½ cup Breadcrumbs I used Panko
Mint yogurt sauce
- 200 g Greek yogurt
- 3 tbsp Fresh mint Chopped
- Juice of half lemon
Instructions
- Place chickpeas in a large mixing bowl and mashed them with a fork really well (alternatively you can puree them in a food processor or blender. Set aside.
- Heat oil in a large skillet over medium-high heat. Add onions and sauté for 5 minutes, until translucent.
- Add garlic, curry powder, and red pepper flakes and sautè for 1 minute, until fragrant.
- Add zucchini, carrot, and arugula and sauté for 5 minutes stirring frequently, until arugula is wilted and veggies are cooked.
- Remove from the heat and season generously.
- Add to the chickpea mixture and stir until fully combined.
- Stir in the egg and the breadcrumbs and mix until the mixture is sticky and holds together. If not, add more breadcrumbs 1 tablespoon at a time until mixture comes together.
- Divide mixture into four equal portions and shape into patties. Refrigerate for at least 30 minutes.
- In the meantime make the mint yogurt sauce, by combining all ingredients in a bowl. Set aside.
- Heat remaining tablespoon of olive oil in a large skillet over medium-heat and cook patties for 4 minutes on each side.
- Serve on your favorite bun, with the mint yogurt sauce, tomatoes, arugula, and onions.
- DONE