Curried chickpea and quinoa burgers bound with toasted gram flour, chilled until firm, then pan-fried to a golden crust and topped with a fresh tomato-avocado salad.
25m prep · 1h 15m cook · 8 servings
Ingredients Instructions
6 oz Cooked Quinoa 1 can (15 oz) Chickpeas 2 whole Carrots 1 whole White Onion 1 tbsp Curry Paste 5 tbsp Gram Flour 2 tbsp Water 3 tbsp Olive Oil 2 whole Tomatoes 1 whole Avocado 2 tbsp Fresh Coriander 1 tbsp Lemon Juice 1 tsp Sea Salt 1 tsp Black Pepper
Instructions 1 Peel the onion and carrots and finely grate them by hand or in a food processor. Heat 1 tbsp of the olive oil in a large (12-inch) frying pan over medium-low heat. Add the onion and carrots and cook, stirring often, for 10-12 minutes, until the onion is translucent, the carrot is soft and limp, and the liquid they release has cooked off so nothing is pooling in the pan. 2 Sprinkle 3 tbsp of the gram flour over the vegetables and stir constantly for 1-2 minutes, until the flour has coated everything and smells toasty and nutty rather than raw and beany. Stir in the 2 tbsp water and cook 30 seconds more, until it forms a thick paste that clings to the vegetables. Scrape onto a plate and let cool for 10 minutes, until warm but not hot. 3 Place the chickpeas and cooked quinoa in a large mixing bowl and crush together with a fork or potato masher until you have a coarse, lightly bound paste with only a few whole chickpeas left. 4 Add the cooled vegetable mixture, the curry paste, 3/4 tsp of the salt and 3/4 tsp of the pepper. Mash and stir until evenly combined and the mixture holds together when squeezed. Season by these measures rather than tasting, since the mixture contains gram flour that is not yet fully cooked. 5 With damp hands, form the mixture into 8 firmly packed patties about 3 inches wide and 3/4 inch thick, smoothing any cracked edges. Lightly coat each patty in the remaining 2 tbsp gram flour, place on a plate or tray, cover, and refrigerate for 30 minutes, until firm and cold to the touch. 6 While the patties chill, combine the diced tomatoes, chopped coriander and lemon juice in a small bowl with the remaining 1/4 tsp salt and 1/4 tsp pepper. Leave the avocado whole for now so it doesn't brown. 7 Heat 1 tbsp of the remaining olive oil in the same 12-inch frying pan over medium heat until it shimmers. Add 4 chilled patties, leaving space between them, and cook without moving for 4-5 minutes, until a deep golden crust forms and the patty releases easily. Flip gently with a thin, wide spatula and cook 4-5 minutes more, until golden and crisp on the second side and hot in the center. Transfer to a plate and keep warm, then repeat with the last 1 tbsp oil and remaining 4 patties. (They can also be cooked on a well-oiled BBQ grill over medium heat for the same time.) 8 While the second batch fries, dice the avocado and gently fold it into the tomato mixture; add a pinch more salt if needed. 9 Serve the burgers topped with a spoonful of the tomato-avocado salad. Estimated nutrition (per serving) Calories 190 kcal
Protein 5g
Carbs 22g
Fat 10g
Fiber 6g
Sodium 425mg
Sugar 4g
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