This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend.
Kicking off the new year with a delicious burger!
This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. Add greens, vegan ranch, chipotle aioli or parsley chimichurri or other toppings of choice. You can use Red lentils or whole Mung beans that are cooked al dente instead of mung Dal.
It is a simple patty with a few ingredients. Wash the mung dal and cook partially. Then process it up with the chickpeas, roasted red pepper and spices. Add onion, cilantro and greens or other finely chopped veggies of choice. Shape and bake or pan fry. These patties like most of my burger patties are gluten-free.
I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers. Use other lentils or split peas. cook them to al dente and use for variation.
The first picture has patties that have been pan fried. the picture below has baked patties.
More Burgers from the blog.
Anyone trying vegan diet this January for the Veganuary challenge!? Start up 2015 with plants and awesome food 🙂
Need some help with the options, see my most popular posts from 2014 to add to the Jan menu!
Cook the lentils al dente. Process with chickpeas, peppers and spices. Add in the chopped onion and cilantro. Taste and adjust salt and spice. Shape into patties.
Bake or pan fry. Serve with favorite toppings.
Spicy Chickpea Burgers
- 1/2 cup (96 g) Petite Yellow Lentils Mung Dal, or use Red/Pink Lentils
- 1 cup (250 ml) Water
- 1 15 oz can (425.24 g) Chickpeas, or 1.5 cups cooked
- 1/4 cup (37.25 g) Roasted Red Bell Pepper, or use Fresh, Chopped Red Bell Pepper
- 1 Tbsp Taco Spice Blend recipe follows
- 1/4 tsp (0.25 tsp) Cumin Seeds
- 1/4 tsp (1/4 to 1/2 tsp) Salt
- 2 tsp Nutritional Yeast optional
- 1 tsp Oil, plus more for brushing or the pan optional
- 1 tsp Lemon Juice
- 2 cloves Garlic, minced
- 1/4 cup (4 g) Packed, Chopped Cilantro
- 1/4 cup (3.5 g) Finely Chopped Red Onion
- 2 Tbsp Oat, Chickpea, or Wheat Flour, plus more for a crispier crust optional
- 1/4 cup Breadcrumbs optional
- Sliced Avocado/Guacamole, Vegan Sour Cream, Vegan Ranch, Adobo Sauce, Chipotle Aioli (Chipotle Sauce mixed with Veganaise), Sliced Jalapenos, Chimichurri, Lettuce, Tomato, Cilantro, Parsley
- Preheat the oven to 400 degrees F / 200 degrees C, if baking the chickpea burgers in the oven.
- Wash the lentils. Add to a pot with a cup of water and cook over medium heat. Bring to a boil, cover, and cook for 8-12 minutes, or until they are almost tender. Cool for a few minutes. (If using red lentils, bring to a boil and cook for 3 minutes, or until al dente).
- Drain the excess water from the yellow lentils and add to a food processor.
- Drain and wash the chickpeas and add to processor, along with the roasted red peppers, taco spice, cumin seeds, salt, nutritional yeast, oil, and lemon juice, and pulse to get a coarse, pasty mixture.
- Transfer mixture to a bowl. Mix in the garlic, cilantro, and onion. Taste, and adjust salt and spice. If the mixture is too wet, let chill for 10 minutes. If the mixture is still too wet, add the 2 Tbsp flour and gently stir to combine.
- Shape into patties by pressing into a 3 inch cookie cutter. Coat the patty in flour or bread crumbs, for crisper crust.
- Brush oil on top and bake in the oven for 20 minutes. Or, pan fry the patties in a greased pan over medium high heat, 3 to 4 minutes each side. I like these patties pan fried.
- Top with with avocado/guacamole, vegan sour cream, or vegan ranch, to balance the spice. Top with adobo sauce, chipotle aioli, or jalapenos for more spice. Add chimichurri, lettuce, tomato, cilantro, and parsley. Serve without the buns, on a bed of greens, with extra sauce for gluten-free.
Taco Spice Blend
- Mix 1 Tbsp Cayenne Pepper, 1 tsp Garlic Granules, 1/2 tsp Onion Powder, 2 tsp Cumin Powder, 1 tsp Smoked Paprika, 1/2 tsp Oregano, 1 tsp Coriander Powder, 1/4 tsp Black Pepper. Store in an airtight container.