Jul 25, 2013
I’ve had this recipe floating around in my head for weeks. I finally got around to creating it and I’m so glad I did. It’s a pretty simple endeavor for a lot of reward… these burgers are high on my yummy list! They’re a little bit similar in flavor to falafels, but have more of an Indian influence with the added curry… yeah… yum. They’re great on their own or on a whole grain bun… enjoy them any way you like! I made some homemade sour cream with a touch of cumin to go with. Perfect.
- 2 cans no salt added chickpeas (Eden is the best brand)
- 1 jalapeño pepper, seeds removed and finely diced
- ¼ cup brown rice flour
- 1 TBS flax + 3 TBS water
- 1 TBS garlic powder
- 1 TBS curry powder
- 1 tsp onion powder
- 1 tsp cumin powder
- 1 tsp grated fresh ginger
- 1/8 tsp ground cloves
- ½ TBS Bragg Liquid Aminos or other low sodium soy sauce
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper.
- Drain the chickpeas and add them to a food processor. Pulse until the chickpeas are broken up and mashed pretty well but still have some chunkiness—even a few whole beans are fine.
- Transfer beans to a bowl and add the remaining ingredients, mixing well to combine.
- Use an ice cream scoop to drop the mixture onto the parchment-lined baking sheet, then press down with your fingers to shape into patties, about 3½ “ wide.
- Bake for 40 minutes, flipping once at the 20 minute mark until golden brown.
Makes about 10 burgers. They freeze well. Enjoy!