Almond, Carrot and Chickpea Veggie Burgers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- salt + pepper to taste
- 1 tablespoon smoked paprika
- 1 lemon, juiced
- 1 clove garlic
- sliced avocado
- 2 teaspoons smoked paprika
- 2 cloves of garlic
- 2 tablespoons tahini
- 1 tablespoon fresh thyme leaves
- 1 small red onion
- 1/2 teaspoon turmeric
- 1 teaspoon tamari
- 1 can chickpeas drained and rinsed
- sliced tomatoes
- sauerkraut
- 1/2 cup almonds
- pinch cayenne (optional)
- 1 tablespoon fresh rosemary leaves
- 1/4 teaspoon cumin seeds
- 1 medium carrot roughly chopped
- 1 tablespoon chia seeds + 3 tablespoons water set for 10 minutes
- 2 tablespoons kalamata olives pitted and chopped
- 4 tablespoons tahini
- 4-8 buns of choice (i used gluten free but spelt would also be delicious!)
- large lettuce leaves (if not using buns)
- sunflower or radish sprouts
- Carbohydrate 24.3692145893391 g
- Cholesterol 0 mg
- Fat 16.4439472334647 g
- Fiber 12.5509711459683 g
- Protein 7.94038542163878 g
- Saturated Fat 2.08194177863899 g
- Serving Size 1 1 pattie (366g)
- Sodium 1763.66480544751 mg
- Sugar 11.8182434433708 g
- Trans Fat 1.10611805619206 g
- Calories 252 calories
Pre-heat your oven to 160ºC/320ºF and line a line a baking tray with baking paper.In a food processor, blend your almonds until they’re like course tiny breadcrumbs. Remove from food processor and set aside, then add the onion, garlic, fresh thyme, and carrot into the food processor and blitz until chopped into small pieces.Add your drained chickpeas, lemon juice, paprika, and cumin and process everything until mixed but still retaining texture.Scoop this into the bowl with the ground almonds and the chia seed gel, olives, salt, and pepper, stirring everything together until evenly mixed. Taste and adjust any seasoning.Shape into 8 patties, packing firmly, and place on the baking tray.Bake for 15-20 minutes, then carefully flip and bake for another 20-25 minutes, until golden and slightly crispy. Remove from oven and let cool slightly before removing.While the burgers cooling, make the sauce and toast the buns, if using.Simply blend all the ingredients together in a small food processor until creamy and delicious. Alternatively you could whisk by hand, making sure to finely mince the garlic first.If using buns, slice them in half length-wise and spoon some burger sauce on the bottom half, them place one veggie patty on top. Top with more sauce if desired, some sliced avocados, tomatoes, sprouts, and sauerkraut.
