McDonald’s makes me cry.
Because I love burgers. And my kids love burgers. But would I help myself to a heart-attack-in-a-bun? No, thank you very much.
So I sigh and I twist my handkerchief. I wonder if I will always be at the mercy of Ronald. Well, he sure looks happy.
But there’s hope as I discover the magic of ‘ Baked Chickpea Burgers’. Loaded with Protein, Fiber , Healthy Carbs and a liberal dose of Vitamins – this alternative to the fried potato burgers is a complete meal, served with healthy sides. In this recipe, I have used a No-Mayo Coleslaw and Baked Potato Wedges.
Its great as a Lunch or a Weekend Dinner.
Let’s go. Attain some Burger Nirvana.
BAKED CHICKPEA BURGERS
Preparation Time : 40 mins (excluding soaking)
Cooking Time : 20 mins
Makes : 4 Burger Patties
150 gms Chickpeas (Safed Chana) , soaked overnight
2 Spring Onions or 1 Medium Onion
1/2 cup carrots, grated
1/2 cup coriander, finely chopped
1/2 cup crumbled Cottage Cheese or Tofu
1 clove Garlic, minced
1/2 tablespoon Ginger, grated
2 tblspn wholewheat breadcrumbs or rolled oats
1 tbspn Olive Oil
1/2 teaspn Cumin Powder
1/2 teaspn paprika or red chilli powder or to taste
1 teaspn Lemon Juice
Salt to taste
1.Soak the chickpeas overnight or for at least 6-7 hours. Pressure cook them till tender and cooked.
2.Process the cooked chickpeas in a mixer , a little at a time and add a little olive oil as the mix tends to be dry. Remove when it’s a smooth paste.
3.Add the crumbled Cottage cheese or tofu. Cover and keep aside.