- Joined
- 11 Oct 2012
- Local time
- 4:51 PM
- Messages
- 18,441
- Location
- SE Australia
- Website
- www.satnavsaysstraighton.com
This one is from Vegan Richa's website and can be made with any lentil/bean combination to make a variety of different burgers all from the same recipe.
http://www.veganricha.com/2015/01/spicy-chickpea-lentil-burgers.html
Taco Spice Chickpea Mung Bean Burgers
Allergen Information: Free of Dairy, egg, corn, soy, nut. Can be made gluten-free.
Makes 6, 3 inch patties
Ingredients:
1 15 oz can Chickpeas or 1.5 cups cooked chickpeas
1/2 cup petite yellow lentils (mung dal) or use red/pink lentils
1 cup water
1/4 cup Roasted Red bell pepper or use chopped fresh red bell pepper
1 Tbsp Taco spice blend (recipe at the end)
1/4 tsp cumin seeds
1/4 to 1/2 tsp salt
2 tsp nutritional yeast (optional)
1 tsp oil (optional)
1 tsp lemon juice
2 cloves of garlic minced
1/4 cup packed chopped cilantro
1/4 cup finely chopped red onion
2 Tbsp or more Oat, chickpea or wheat flour
Method:
1. Wash the lentils. Add to a pan with a cup of water and cook over medium heat. Bring to a boil, cover and cook for 8 minutes or until they are almost tender. (total 12 to 13 mins) Cool for a few minutes.(If using red lentils, bring to a boil and cook for 3 minutes).
2. Drain the excess water from the yellow lentils and add to a processor.
3. Drain and wash the chickpeas and add to processor. Add the roasted red pepper, salt, taco spice, cumin seeds, lemon juice, nutritional yeast and pulse to get a coarse pasty mixture.
4. Transfer mixture to a bowl. Taste and adjust salt and spice. Mix in the oil, garlic, cilantro and onion.
5. Add Oat or regular flour if the mixture is too wet. Coat the patty in flour or bread crumbs for crisper crust. Shape into patties by pressing into a 3 inch cookie cutter.
6. Brush oil on top and Bake at pre-heated 400 degrees F for 20 to 25 minutes. Or pan fry the patties in a greased pan over medium high heat, 3 to 4 minutes each side. I like these patties pan fried.
Taco Spice blend:
1 Tbsp cayenne pepper,
1 tsp garlic granules,
½ tsp onion powder,
2 tsp cumin powder,
1 tsp smoked paprika,
½ tsp oregano,
1 tsp coriander powder,
¼ tsp black pepper
http://www.veganricha.com/2015/01/spicy-chickpea-lentil-burgers.html
Taco Spice Chickpea Mung Bean Burgers
Allergen Information: Free of Dairy, egg, corn, soy, nut. Can be made gluten-free.
Makes 6, 3 inch patties
Ingredients:
1 15 oz can Chickpeas or 1.5 cups cooked chickpeas
1/2 cup petite yellow lentils (mung dal) or use red/pink lentils
1 cup water
1/4 cup Roasted Red bell pepper or use chopped fresh red bell pepper
1 Tbsp Taco spice blend (recipe at the end)
1/4 tsp cumin seeds
1/4 to 1/2 tsp salt
2 tsp nutritional yeast (optional)
1 tsp oil (optional)
1 tsp lemon juice
2 cloves of garlic minced
1/4 cup packed chopped cilantro
1/4 cup finely chopped red onion
2 Tbsp or more Oat, chickpea or wheat flour
Method:
1. Wash the lentils. Add to a pan with a cup of water and cook over medium heat. Bring to a boil, cover and cook for 8 minutes or until they are almost tender. (total 12 to 13 mins) Cool for a few minutes.(If using red lentils, bring to a boil and cook for 3 minutes).
2. Drain the excess water from the yellow lentils and add to a processor.
3. Drain and wash the chickpeas and add to processor. Add the roasted red pepper, salt, taco spice, cumin seeds, lemon juice, nutritional yeast and pulse to get a coarse pasty mixture.
4. Transfer mixture to a bowl. Taste and adjust salt and spice. Mix in the oil, garlic, cilantro and onion.
5. Add Oat or regular flour if the mixture is too wet. Coat the patty in flour or bread crumbs for crisper crust. Shape into patties by pressing into a 3 inch cookie cutter.
6. Brush oil on top and Bake at pre-heated 400 degrees F for 20 to 25 minutes. Or pan fry the patties in a greased pan over medium high heat, 3 to 4 minutes each side. I like these patties pan fried.
Taco Spice blend:
1 Tbsp cayenne pepper,
1 tsp garlic granules,
½ tsp onion powder,
2 tsp cumin powder,
1 tsp smoked paprika,
½ tsp oregano,
1 tsp coriander powder,
¼ tsp black pepper
