Quinoa and Chickpea Burger
Old world taste with new world style. Try these burgers with tzatziki and serve with Greek potatoes.
Serves: 3-4 | Preparation Time: 30-35 min
- 1 small onion, finely chopped
- 2 garlic clove, finely chopped
- 2 teaspoons curry powder
- 1 zucchini, grated
- 2 cups cooked chickpeas
- 1/2 cup cooked CLIC quinoa
- 1 egg, lightly beaten
- 1/4 cup Cilantro, chopped
- 1 tsp Olive Oil
- Olive oil spray for cooking
- Salt and freshly ground black pepper, to taste
- Potato flour
- Burger buns
- Sliced red onion
- Shredded carrot
- Heat a frying pan over medium heat with olive oil. Cook the onion, stirring for 5 minutes or until soft. Add the garlic and curry powder and cook, stirring for 1-2 minutes or until fragrant. Add the zucchini and cook for 2 minutes or until soft.
- Process the chickpeas in a food processor until they resemble coarse breadcrumbs and transfer to a bowl. Add the onion mixture, quinoa, egg and cilantro and season well with sea salt and freshly ground black pepper. Mix until well combined.
- Dust your hands with potato flour and shape the mixture into 4 patties. Cover and place in the refrigerator to firm up for 30 minutes.
- Heat a large non-stick frying pan over medium-high heat Lightly spray with oil. Cook the patties for 3-4 minutes each side or until golden.
- Add some tzatziki to a burger bun, top with a chickpea patty, some sliced red onion, and julienned carrot.
Pre-cooking dry CLIC Chickpeas : Soak chickpeas overnight in a large bowl containing 1 tbsp of salt and enough water to cover chickpeas completely. Drain and rinse chickpeas thoroughly. Place chickpeas in a large saucepan and add 3 to 4 cups (750 mL to 1 L) water per 1 cup of chickpeas. Boil for 10 minutes. Reduce heat, cover and simmer for 60 to 75 minutes or until tender. Drain