As I commented in my last post on my Vegan Chocolate Avocado Brownies, I have been adding Vegan dishes to my diet. My objective for main courses is to add balance to my overall diet. I find eating vegan dishes are so much lighter than eating meat dishes. They provide a great balance to the heaviness of the meat. I also find you can add so much flavor to the base of the dish. The vegetables are a great vessel to pick up flavor. These Vegan Spicy Chickpea Burgers have a ton of flavor, and yes, good spice.
I can’t believe that I am actually writing this post. If you would have said only a few years ago that I would be writing a post about the benefits of eating vegan, I would say you are crazy and I would be laughing louder than you. This blogging experience has taught me so much about so many things. I have experienced so many different foods and tried so many new types of foods. I really love vegetarian dishes now. I love researching different ingredients and different ways to cook them. That is the most fun thing about being a blogger – exploring new foods and new cultures through food.
This chickpea burger is so good. It has awesome flavor. The key to this dish is the layers I created. A good recipe has quality in each component. The bun is a solid pretzel roll. The bottom bun is then topped with a vegan sriracha. Next, a crunchy piece of lettuce is added for texture. The chickpea burger is added. Then, I made a Middle Eastern herb spice blend known as schug. It is a spicy cilantro blended into a purée and added on top. The final touch was to top the burger with some kale micro greens. This burger has so much flavor.
The cast of characters.
The spices and then mixed with the cooked sweet potatoes.
The dry and wet ingredients and then mixed.
The sambal added, then the coconut milk, and finally, everything mixed.
The chickpea patties formed.
The Vegan Spicy Chickpea Burger plated.
- 3 sweet potatoes or yams
- 2 - 15 ounce cans of chickpeas (garbanzo beans)
- 1 Tbsp avocado oil
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon coriander
- 1 teaspoo cumin
- 1 teaspoon curry powder
- 1 teaspoon black pepper
- Pinch of cardamom
- 2 tablespoons sambal
- 1/2 cup + 1 Tablespoon chickpea flour
- 1/2 cup water
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3 - 4 tablespoons avocado oil for frying
- 1/4 vegan mayonnaise
- 1 tablespoon sriracha
- 4 leafs of Boston bibb lettuce
- Schug (recipe on next post)
- 4 pretzel buns (my wife and I only use 1/2 a bun)
- kale sprouts (or any other micro green) for garnish
- Now in a pot bring about 2 liters of water to the boil.
- Peel and quarter potatoes and put in water.
- Once all potatoes are in the pot, cover, reduce heat to medium and cook potatoes.
- Once potatoes are cooked, drain and set aside.
- Now peel and very finely chop ginger and add to a small bowl.
- Peel and crush garlic and add to same bowl.
- Now add spices to same bowl (coriander, cumin, curry powder, pepper and pinch of cardamom). Set aside.
- In another bigger bowl add chickpea flour, salt and baking powder and whisk until well combined, then add water and lime juice and mix with a spatula until well combined. Set aside.
- Heat 1 Tablespoon coconut oil in a non-stick pan over medium heat and once hot add spices from small bowl and potatoes to pan and fry everything constantly stirring for about 5 minutes until potatoes are well coated with spices.
- Once cooled down add to chickpea flour/water mix and stir until doughy consistency.
- Add to chickpeas and potato mixture with other ingredients to a big bowl.
- Mash but leave some texture to the chickpeas.
- Form into 6 patties.
- Heat 3 - 4 tablespoons of avocado oil in a nonstick pan over medium heat.
- Add the patties and cook for approximately 4 minutes per side.
- Bake the buns for 2 minutes in a 325 degree oven.
- Assemble the burger by spreading a good amount of sriracha mayo on the bottom bun.
- Next add the bibb lettuce.
- Top with the chickpea burger and then the schug and micro greens.
- Serve and enjoy!