Chickpea Burger (document en anglais)

When it comes to making recipes that require multiple steps I love to make a larger batch and freeze the rest.

Get a group of friends together and spend a night making 3-4 larger recipe and divide the goods. You will get a variety of recipes and have a great night in the kitchen with people you love. Try this burger with a grain-free biscuit for the recipe visit our website.

2 1/2 cups Cooked Chickpeas

1 1/2 cup Cooked Rice

1 small Red Onion, diced

3 large Garlic Cloves, minced

1 Red Pepper, diced

2 medium Carrots, grated

1/4 cup Parsley, finely chopped

1 Jalapeño, seeded and diced

1/4 cup BBQ Sauce

1/2 cup Sunflower Seeds, chopped

1/4 cup Rolled Oats

Flax Eggs: 2 tbsp Ground Flax + 1/3 cup warm water, mixed in bowl

1 tsp. Rock Salt

Black Pepper, to taste

Directions

1. Wash and prepare all ingredients accordingly. Mix your flax egg together in a small bowl and set aside for at least 10 minutes while you prepare the rest of the ingredients.

2. Preheat oven to 350°F (180°C) and line a baking pan with parchment paper.

3. In a large skillet over medium heat, sauté diced onions and minced garlic in 1/2 tablespoon of coconut oil for 2 minutes. Add diced red pepper, jalapeño, grated carrot and chopped parsley. Cook for another 5-7 minutes.

4. Meanwhile, process rolled oats into a fine powder and the chickpeas into a course puree. Place all ingredients, including “flax egg” into a large bowl.

5. Mix dough together until well combined (we like to use our hands). Cover bowl with plastic wrap and place in fridge for about an hour

6. Scoop 1/3 cup of dough into a cake ring and pack dough tightly down. If you do not have a cake ring simply shape into patties.

7. Bake on a parchment-lined baking pan for 25–30 minutes (15–17 minutes on each side) at 350°F, until golden and crisp. To reheat: Fry the burgers in a bit of coconut oil in a frying pan over medium heat for about 5 minutes on each side.

* Freeze uncooked burgers in freeze-safe container for up to 3 months.

Cashew Mayo

Raw burgers with cashew mayo

1 cup raw cashews, soaked for 2 hours and drained

1/4-1/3 tablespoons water

3 tablespoons fresh lemon juice

1/2 teaspoon fine sea salt

2 soft Medjool dates

1 tsp Chili Flakes or 1 Thai Red Chili

Directions: Place all ingredients in a food processor or high-speed

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