Spicy Chickpea Veggie Burger
An easy, low-fat recipe for spicy, vegan chickpea burgers. Quickly make these burgers to eat immediately, or keep refrigerated, to enjoy later. Bake in the oven or in the air-fryer to make these very low fat, or fry in a minimal amount of oil.
Equipment
- 1 Food Processor
- 1 Frying Pan
- 1 Strainer
- 1 Measuring Spoons
- 1 measuring cup
- 1 Baking Sheet
- parchment paper
Ingredients
- 1 540 ml can of chickpeas drained (keep the liquid)
- 1.5 cups large flake rolled oats (not instant)
- 1 jalepeno chopped
- 1 chipotle pepper chopped
- 1/2 cup fresh chopped cilantro
- 1/2 large onion diced
- 2-3 cloves of garlic
- 2-3 green onions
- 4-6 mushrooms chopped
- 1 flax egg, 1 tbsp flax combined with 3 tbsp water
- 1 tbsp red pepper flakes (optional)
Instructions
- Combine the oats and chickpeas in food processor and mix until chunky. Only a few pulses to avoid having a paste.
- In a cast iron frying pan add 1 tbsp vegetable oil of choice and fry, peppers, onions, and garlic for 2-3 minutes, until onions are soft.
- Add mushrooms, red pepper flakes and 1 tbsp of chickpea liquid. Cook until mushrooms are soft.
- Add onions and mushrooms to the food processor with the flax egg.
- Mix slightly and remove from food processor. The ingredients should stick together, but remain chunky.
- Form into 6-8 balls (you can add more chickpea liquid if necessary) and flatten with spatula on baking tray covered with parchment.
- Place in oven at 425 and bake for 10 minutes on each side or bake once and remove from oven, let cool and leave overnight to set.
- Gently fry in pan or air-fryer to get the outside crispy.
Notes
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