Chef notes
I’ve always found it difficult to find a veggie burger that’s hardy, flavorful and still holds up to its meaty counterparts. Luckily, my quest has ended with my spiced chickpea burger recipe. This protein-packed patty is great served hot or at room temperature, too. Pair it with a delicious spread like my red pepper special sauce and you’re in business!
Ingredients
- 2 cups hummus (store-bought or homemade turmeric hummus)
- 2 red bell peppers
- 3 tablespoons olive oil
- 1/2 red onion, roughly diced
- 3 cloves garlic, minced
- 1 cup raw cashews
- 3 tablespoons flaxseed meal
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1 (15.5-ounce) can chickpeas
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup cilantro, tough stems removed, roughly chopped
Preparation
Make the red pepper special sauce:
1.Roast the red bell peppers at 450 F for about 25 minutes.
2.Turn peppers at least once while roasting to ensure all sides become charred and blistered.
3.Remove roasted peppers from the oven and place into a paper bag and seal. Alternatively, place peppers on a plate and cover with an inverted glass bowl to trap the steam. Let peppers steam in the bag or under the bowl for 10 to 15 minutes, until skins loosen from the flesh.
4.Remove the pepper skins and discard.
5.Roughly chop the peppers into large chunks.
6.Add 2 cups of your favorite hummus to a high-speed blender or food processor.
7.Add roasted red peppers to hummus and blend the mixture until well combined. Set aside and prepare chickpea patties.
Make the chickpea burgers:
1.Preheat oven to 375 F.
2.Heat a large pan over medium heat. Add 1 tablespoon of olive oil. When oil starts to shimmer, add the chopped red onion and saute for about 3 to 5 minutes, until onion turns golden. Season with salt and pepper. Add the minced garlic and saute with the onion, about 2 to 3 minutes. Turn off heat and set allium mixture aside.
3.In a high-speed blender or food processor, add the raw cashews. Pulse the cashews for a few seconds until they are completely pulverized. Add the flaxseed meal, paprika, turmeric, cumin and coriander to the blender with the pulverized cashews.
4.Drain the chickpeas and add to the blender with the spices and cashew flour. Add the red onion and garlic mixture.
5.Blend on high, scraping down the sides of the blender between pulses so every ingredient becomes loosely incorporated. Mix 1 tablespoon of olive oil into the mixture and blend. Transfer chickpea mixture to a large bowl.
6.Using a fork, thoroughly mash the mixture together and season to taste with salt and pepper. At this stage, the mixture should be able to form dense patties that stick together well. Fold in the chopped cilantro.
7.Grease hands with some olive oil and form the mixture into four evenly sized patties.
8.Arrange patties on a parchment paper-lined baking sheet and bake for 15 minutes, flipping halfway through.
9.Remove patties from the oven. To serve, generously spread a layer of red pepper special sauce on both sides of a burger bun and add toppings such as lettuce, raw red onion and tomatoes. Enjoy chickpea burgers hot or at room temperature.
