Chickpea Curry Burger


  1. 175 g cooked quinoa
  2. 1 can 400 g chickpeas, drained and rinsed
  3. 2 carrots
  4. li>

  5. 1 white onion
  6. 1 tbsp curry paste of your choice, just make sure it’s gluten and dairy free
  7. 3 tbsp chickpea flour
  8. 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.


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