Vegi burgers

Vegi burgers

Based on 2 ratings

"The burgers taste incredible in a wrap with cornishons, some salad and macrel paste from my other recipe. Make small balls instead of burgers to get falafel and feel free to freeze the excess!"

Difficulty

Medium 👍
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings2
400 g
canned chickpeas
10
mushrooms
1
medium onion
2
garlic
1 pinch
salt
1 pinch
pepper
1 tsp
cumin
1 tsp
ground turmeric
1 tsp
oregano
1 tsp
sweet paprika powder
tsp
chili flakes
1
egg
3 tbsp
bread crumbs + some for coating
2 tbsp
tahini paste - optional
oil to fry
2
carrots
  • Step 1/4

    • 10 mushrooms
    • 1 medium onion
    • 2 carrots

    fry onion and mushrooms for around 5-10min on medium heat, do not burn the onion; meanwhile peel and grate the carrots

  • Step 2/4

    drain chickpeas, peel and cut garlic, combine with cooked mushrooms, onion, add all spices, breadcrumbs and eggs, blend together
    • 400 g canned chickpeas
    • 2 garlic
    • 1 pinch salt
    • 1 pinch pepper
    • 1 tsp cumin
    • 1 tsp ground turmeric
    • 1 tsp oregano
    • 1 tsp sweet paprika powder
    • tsp chili flakes
    • 1 egg
    • 3 tbsp bread crumbs + some for coating
    • 2 tbsp tahini paste - optional

    drain chickpeas, peel and cut garlic, combine with cooked mushrooms, onion, add all spices, breadcrumbs and eggs, blend together

  • Step 3/4

    form the burgers and coat in breadcrumbs and heat up the oil, fry until golden brown

    form the burgers and coat in breadcrumbs and heat up the oil, fry until golden brown

  • Step 4/4

    *example of serving

    *example of serving

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