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Vegan Spicy Chickpea Burger

A vegan chickpea burger spiced up with sambal and made vegan using coconut milk as a dairy substitute.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 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

Sriracha Sauce

  • 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

Instructions

  1. Now in a pot bring about 2 liters of water to the boil.
  2. Peel and quarter potatoes and put in water.
  3. Once all potatoes are in the pot, cover, reduce heat to medium and cook potatoes.
  4. Once potatoes are cooked, drain and set aside.
  5. Now peel and very finely chop ginger and add to a small bowl.
  6. Peel and crush garlic and add to same bowl.
  7. Now add spices to same bowl (coriander, cumin, curry powder, pepper and pinch of cardamom). Set aside.
  8. 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.
  9. 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.
  10. Once cooled down add to chickpea flour/water mix and stir until doughy consistency.
  11. Add to chickpeas and potato mixture with other ingredients to a big bowl.
  12. Mash but leave some texture to the chickpeas.
  13. Form into 6 patties.
  14. Heat 3 - 4 tablespoons of avocado oil in a nonstick pan over medium heat.
  15. Add the patties and cook for approximately 4 minutes per side.
  16. Bake the buns for 2 minutes in a 325 degree oven.
  17. Assemble the burger by spreading a good amount of sriracha mayo on the bottom bun.
  18. Next add the bibb lettuce.
  19. Top with the chickpea burger and then the schug and micro greens.
  20. Serve and enjoy!