Indian Curry Veggie and Chickpea Burgers
Make your meat-eating friends jealous by scarfing down these spicylicious Indian curry veggie burgers at your next barbecue!
Servings: 4
Calories: 475kcal
Ingredients
For the Indian Curry Chickpea Veggie Burgers
- 1 (14 oz.) can chickpeas rinsed and drained
- 1 medium carrot
- 2 cups fresh spinach lightly packed
- ¼ cup fresh cilantro
- 3 garlic cloves
- 2 scallions coarsely chopped
- ½ cup panko breadcrumbs
- ¼ cup chickpea flour
- 3 tbsp. lemon juice
- 1 tbsp. ground flax seeds
- 2 tbsp. olive oil
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- ½ tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. pepper
For the Cilantro Tahini Sauce
- ¼ cup tahini
- ¼ cup lemon juice
- 2 tbsp. fresh cilantro
- 1 tbsp. soy sauce or tamari
- 1-3 tsp. sriracha or to taste
For Serving
- 4 burger buns
- greens of choice
- sliced onion
Instructions
Make the Indian Curry Chickpea Burgers
- Place chickpeas, carrot, spinach, cilantro, garlic and scallions into food processor bowl and pulse until coarsely chopped. Add panko, chickpea flour, lemon juice, ground flax seeds, 1 tablespoon olive oil, curry powder, cumin, chili powder, salt and pepper. Pulse again until well mixed.
- Shape mixture into 4 patties.
- Coat a large skillet with remaining olive oil and place over medium heat. Working in batches if necessary, place patties in skillet and cook until browned on bottoms, about 4 minutes. Flip and cook until browned on opposite sides, about 4 minutes more. Remove from heat and transfer to a plate.
Make the Tahini Sauce
- Whisk all ingredients together in a small bowl.
Serve
- Stuff buns with patties and top with tahini sauce, greens and sliced onions.
Nutrition
Serving: 1burger | Calories: 475kcal | Carbohydrates: 60.9g | Protein: 15.5g | Fat: 19.8g | Saturated Fat: 3.1g | Sodium: 961mg | Potassium: 597mg | Fiber: 10.1g | Sugar: 5.2g | Calcium: 207mg | Iron: 7mg