- 175 g cooked quinoa
- 1 can 400 g chickpeas, drained and rinsed
- 2 carrots
- 1 white onion
- 1 tbsp curry paste of your choice, just make sure it’s gluten and dairy free
- 3 tbsp chickpea flour
- 3 tablespoons olive oil
Start by peeling the onion and carrot, then finely grate them either by hand or in a food processor. Heat 1 tablespoon oil in a large skillet, then gently sauté the onion and carrots until tender – about 10 minutes.
In a large mixing bowl, add the peas, chickpeas, and cooked quinoa and top with a Fork crush coarsely and lightly combined.
< p>Shape the mixture into 8 burger patties with your hands, then coat each burger in chickpea flour, using as much or as little flour as needed to generously coat the burgers.
< p>Heat the remaining oil in the large skillet over medium-high heat, add the burgers to the pan and fry the burgers on both sides until golden brown, slightly crispy and heated through.
< p>While the cakes are baking, add the tomatoes dice, avocado and coriander. Mix in the lemon juice in a small bowl and season to taste. Serve the burgers with a small pile of tomato salad and your choice of sides – roasted sweet potato wedges and a large green salad are great.