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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

  • 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!