• 500gr. of dried chickpeas
  • 100gr. of fresh spinach
  • 1 clove of garlic
  • 60 gr. of mushrooms
  • Olive oil comes
  • Soy sauce
  • breadcrumbs
  • Black sesame seeds
  • Black pepper and cumin
  • 1 cup vegetable broth


At night we soak the chickpeas in water and a piece of kombu seaweed.

The next day, when preparing them, drain the chickpeas and they are crushed with a powerful grinder (I used the thermomix), the rest of the ingredients are also added to the grinder and they continue to be chopped, until they are very small and manageable.

We season with black pepper, cumin and soy sauce. pour the pasta into a frying pan along with a small glass of vegetable broth and cook over low heat for about 10 minutes. remove from heat, mix with breadcrumbs and sesame and let cool, at least 30-40 minutes.

The dough should be very manageable, dense. shape the hamburgers as desired and fry them over and over with a little olive oil.

As a garnish I have prepared a mixture of rice dishes with exotic spices (pink pepper, grain mustard, grain coriander. ..).

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