Sun Dried Tomato Chickpea Burgers Recipes

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SUN DRIED TOMATO CHICKPEA BURGERS



Sun Dried Tomato Chickpea Burgers image

Gluten free & vegan chickpea burgers made with fresh basil, sun dried tomatoes, and ground almonds

Provided by Sarah Nevins

Time 35m

Number Of Ingredients 9

1 400 gram can of chickpeas, drained, rinsed and patted dry
1 medium sized red onion, about 3/4 cup or 90 grams, chopped
2 cloves garlic, crushed
3 tablespoons sun dried tomatoes*
small handful fresh basil leaves
1 cup ground almonds *, 140 grams
3/4 teaspoon sea salt
black pepper
1 tablespoon olive oil

Steps:

  • In a food processor blend the chickpeas, red onion, garlic, sun dried tomatoes, basil leaves and blend until smooth. You can do this in a blender if you don't own a food processor, but you'll need to add ingredients one at a time and stop to scrape down the sides more frequently.
  • Add the ground almonds, salt, and pepper and continue to blend until everything is evenly incorporated.
  • Transfer to a bowl, cover, and refrigerate for at least 20 minutes. This will help firm up the mixture so they are easier to mold into patties in the next step.
  • Mould the chickpea mixture into 5 patties. If your mixture is too sticky you can add a little extra almond flour, just try not to add too much because you don't want the burgers to be crumbly.
  • Place the patties onto a lined/greased baking tray. Brush each side with the olive oil and then bake for 30-35 minutes or until golden at 400°F/205°C.

Nutrition Facts : Calories 249 calories, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize patty, Sodium 595 grams sodium, Sugar 1 grams sugar

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