Mhmm! Amazing chickpea burger that is dry and crispy paired with a lusciously creamy avocado- yoghurt sauce with just a hint of tangy. Topped with caramelized onions and served with crunchy kale chips, this sweet, savory, crunchy, creamy creation is a party in the mouth! Best part? Absolutely no additives, preservatives or chemicals. Just plain wholesome delicious food like how it should be!
For the chickpea burger:
1 can garbanzo beans/ chickpeas in water
1.5 tsp cumin
1 tsp each of desired spices – for this recipe I used paprika, black pepper, chili flakes
1 cup all purpose flour/ panko crumbs.
(For this recipe I used a blend of oat bran, wheat germ and flax meal in a ratio 3:2:1- still 1 cup)
1tsp Dijon mustard (omitted because I couldn’t find Dijon mustard that wasn’t full of corn syrup or preservatives 🙁 )
1 tbsp coconut oil (I omitted this as well because I wanted to pair it with a wet sauce. Add this if you want your patty more moist)
Whizz everything in food processor. Shape mixture into flat patties. Place in containers, cover and refrigerate overnight. It might be a little wet at first but will be okay in a few hours.
Place patties on parchment lined oven tray and bake for 10-15 min or till brown and crisp on the outside.
For the avocado sauce
1 ripe avocado
1 marigold no sugar added natural yoghurt
1 tsp lemon juice
Whizz in food processor
Place in container and refrigerate till use.
For the caramelized onions:
1 large onion cut into rings
1 tsp coconut oil
Spray pot with a tsp coconut oil. Place onions in pot and stir on medium heat for 2 min. Lower fire to smallest setting and stir every 5 min for about 45min or till onions are dark and sticky.
Try not to eat it all while its cooking. The smell was so good I kept eating the onions that were stuck to my stirring spoon 😀
For the baked kale chips:
1 bunch kale
1 tsp sea salt
1 tsp black pepper
1 stp coconut oil
Preheat oven to 180 deg for 5 min. Shred kale into bite sized pieces. Discard stem. Place kale evenly on oven tray. Spritz/ brush oil on leaves. Crack black pepper and salt to taste. Turn down heat to 60 deg and bake in oven for 2 min. Check to see kale is crisp but not burnt.
Plate and serve. ENJOY!!