Baked veggie burgers
Chickpea vegetarian burgers
I think I got carried away with this one. I just kept on adding ingredients until it tasted FABULOUS. It is a glorified version of falafel (best described), amazingly healthy and tasty to satisfy anyone’s taste buds, guaranteed! Not fried, but BAKED!
It kind of started that I wanted to make hummus. Then I realized that I can never eat more than a tablespoon of it, so I thought, well, I have chickpeas. What can I do….. ah! Veggie burgers! It was meant to be something small which could be eaten as a side dish. To be honest, this just didn’t have high enough protein to be the star dish of my main meal. Anyways I just wanted to see how it goes. Later on I can adjust the recipe to make it totally rich in protein.
Let’s see. You have to prepare the chickpeas. This bloody thing takes ages to cook by the way. You should soak it overnight, for the best result, or you can cook it for something like 4 hours. Well, that was done. Then now it is time to blend!
If I remember correctly, I blended things like chickpeas, red bell pepper, eringi mushroom, zucchini, garlic, ginger, guava, coriander…. to season it, I used Himalayan pink salt, sesame Tahini, soy sauce, Worcester sauce, paprika powder, lime juice and black pepper.
The mixture was very moist so I needed to add some binders like green banana flour and non-gluten flour mixture (I blended banana flour, oat flour, buckwheat flour and tapioca flour) until the mixture was a bit more solid.
I actually tried to pan-fry but the little bugger was just too moist….made a big mess on my frying pan! So I had to use my secret weapon, the BEST HUMAN INVENTION EVER, a silicon baking sheet, which truly is non-stick! No oil is necessary – super healthy!
Each is around 68 kcal, protein 2.1g, carbs 11.9g, fat 1.7g. It is a great food to be eaten as carbs, but ideally, I should probably add some unflavored protein powder to make it more protein rich so that I can even eat it as an evening snack…