Chickpea & Quinoa Veggie Burgers

Name: Chickpea & Quinoa Veggie Burgers
Yield: 6
Cuisine: Indian
Ingredients: 1 cup Chickpeas (1 cup (200g) dried chickpeas); 1 cup Quinoa (1 cup cooked quinoa* (I like red for its color, but you could use any variety.)); 1 piece Yellow Onion (1 small onion, peeled and roughly chopped (168g once trimmed)); 3 pieces Scallion (3 or so scallions, ends trimmed and roughly chopped (36 g once trimmed)); 1 pinch Basil (basil, cilantro, parsley, whatever you like, a small handful (25 g of each roughly)); 2 tsp Kosher Salt (2 tsp. kosher salt); 1 ½ tsp Smoked Paprika (1½ tsp. smoked paprika); 0 pieces Red Pepper Flakes (crushed red pepper flakes to taste); 1 piece Zucchini (1 small zucchini, grated (185 g once grated)); 0 pieces Grapeseed Oil (grapeseed oil for frying); 0 pieces Naan (serve with naan, lettuce, tahini sauce (so yummy!), pickled red onions, Sriracha (or other hot sauce, optional)) — optional

Chickpea & Quinoa Veggie Burgers (Indian)

Indian

Servings6

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Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Chickpeas1 cup · 1 cup (200g) dried chickpeas
Quinoa1 cup · 1 cup cooked quinoa* (I like red for its color, but you could use any variety.)
Yellow Onion1 piece · 1 small onion, peeled and roughly chopped (168g once trimmed)
Scallion3 pieces · 3 or so scallions, ends trimmed and roughly chopped (36 g once trimmed)
Basil1 pinch · basil, cilantro, parsley, whatever you like, a small handful (25 g of each roughly)
Kosher Salt2 tsp · 2 tsp. kosher salt
Smoked Paprika1 ½ tsp · 1½ tsp. smoked paprika
Red Pepper Flakes0 pieces · crushed red pepper flakes to taste
Zucchini1 piece · 1 small zucchini, grated (185 g once grated)
Grapeseed Oil0 pieces · grapeseed oil for frying
Naan0 pieces · serve with naan, lettuce, tahini sauce (so yummy!), pickled red onions, Sriracha (or other hot sauce, optional) · optional

Make it mine in the app

Steps

1Place dried chickpeas in a bowl and cover with water by a few inches. Let sit overnight, or at least 12 hours. If time permits, 18 to 24 hours is best. Drain.
2Place the drained chickpeas, quinoa, onion, scallions, herbs, salt, paprika, and pepper flakes in the food processor. Process until blended, about 10 seconds. Scraped down the sides of processor and pulse again until combined. Transfer to a large mixing bowl.
3Add the grated zucchini and with a spatula or your hands, incorporate the zucchini into the mixture. Taste the mixture. It should taste good, and shouldn’t need much adjustment, but do adjust if necessary.
4Use a ½-cup measuring cup to portion the mixture into 6 (plus a little guy) patties. Squeeze the mixture between your hands as you shape each patty. The mixture will feel wet. When you shape the patties, the mixture might even feel a little delicate, and you will probably worry that the patties will fall apart in the pan. But, as long as your patties can hold their shape on the plate or sheetpan, you’re in good shape. At this point, the patties can be wrapped and stored in the fridge for a day or two.
5Depending on how many patties you are cooking at one time, heat a sauté pan over medium high heat. For two patties, add 1 tablespoon grapeseed oil. When the oil begins to skid around the pan and feels hot to your hand hovering above, gently lower a patty into the oil. Repeat with another. Cook for three minutes adjusting the heat as necessary. Flip. Cook for three minutes more. Serve immediately with naan, lettuce, tahini sauce and onions.