Sunday, September 21, 2014

Chickpea Burgers with Lemony Aioli!

Why is it so hard to find a gluten free veggie burger my friends? I wanted to make something with the cans of organic chickpeas I had laying around so I whipped up these burgers and a zesty dressing for topping it one afternoon. They came out so tasty and are totally vegetarian and gluten free. I topped the burger with the lemony aioli, some organic cheddar cheese, romaine lettuce and a slice of heirloom tomato and put it on a toasted gluten free bun from Schar. YUM! You could easily use this batter to make falafel as well since they taste similar. Enjoy!

Chickpea Burgers:

  • 2 cans chickpeas, drained and rinsed
  • 1/2 cup garbanzo flour
  • 1/4 small onion, chopped
  • 2 cloves garlic, minced
  • 2 TBSP potato starch
  • 1/2 cup rolled oats, quick cooking
  • 1 egg
  • 1 tsp grated lemon rind
  • 2 tsp ground cumin
  • handful fresh parsley and thyme leaves, chopped
  • salt and pepper to taste
  • 1/4 cup olive oil
  1. Saute onion and garlic in 2 TBSP of the olive oil until softened. 
  2. Place garlic and onion in a food processor along with chickpeas, garbanzo flour, potato starch, oats, egg, lemon rind, cumin, herbs and salt and pepper and blend until a thick batter forms.
  3. Form batter into balls and flatten into patties. You may need some extra garbanzo flour to dust the patties if they are too sticky to handle.
  4. Fry in about an inch of olive oil in a medium skillet under medium heat for 4-5 minutes on each side until golden brown.
  5. Top with aioli and desired toppings on a toasted gluten free bun.
Makes about 6-8 burgers

Lemony Aioli:

  • 1/2 cup light mayonnaise
  • 3 TBSP olive oil
  • 1 garlic clove, chopped
  • 1 tsp grated lemon rind
  • juice of 1/2 lemon
  • handful fresh herb leaves such as parsley, dill, thyme
  • salt and pepper to taste
  1. Place all ingredients in a food processor and blend until smooth.

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