Chickpea Curry Burgers Vegan Recipes
CURRY-SPICED VEGGIE BURGERS
Curry, lime, and fresh cilantro add delicious flavor to these Indian-inspired veggie cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 12
Steps:
- In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.
- In a food processor, pulse chickpeas, scallions, and 1/2 teaspoon salt until a chunky paste forms. In a large bowl, stir together chickpea mixture, rice, carrot, breadcrumbs, cilantro, and 2 tablespoons yogurt mixture. Divide into 4 patties. (To freeze, wrap each patty in plastic and freeze, up to 2 weeks. Let thaw before cooking.)
- Heat oil in a nonstick skillet over medium. Cook patties until lightly golden and heated through, about 4 minutes per side. Serve topped with remaining yogurt sauce and cilantro leaves.
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- Finely chop the onion and crush the garlic and add to a frying pan with 1 tsp avocado oil and fry until just before they start to brown.
- Drain the can of chickpeas and add the chickpeas to a food processor with the cooked onions/garlic, paprika, coriander powder, cumin, freshly chopped cilantro and flour and process it into a thick burger batter.
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- Sauté the onion and garlic in a pan with a little water until just beginning to turn golden. (You can use oil if you prefer rather than water). Set aside and allow to cool.
- Add around half of the chickpeas to a food processor with the peanut butter, chili flakes, 2 teaspoons of curry powder and salt. Process until smooth.
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- Combine the ingredients in a food processor and pulse on and off until evenly and finely chopped. Stop the machine to stir once or twice, scraping down the sides as needed.
- Use a 1/3 measuring cup for smaller burgers, 1/2 cup for larger burgers. Spray the inside of the cup with cooking oil spray or spread a little oil in the cup with paper towel. Grab some of the chickpea mixture in the cup, leveling it off but not packing it in too tightly. Invert the cup onto the parchment with a sharp tap to release the batter. Repeat until all of the chickpea mixture is used up.
- Now, spray the bottom of the cup to flatten each burger to about a 1/2-inch thickness. Wipe the bottom of the cup and respray from time to time.
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