CAJUN CHICKPEA BURGER

In Dessert, Dinner 346 views

Roasted cauliflower and chickpeas flavour with homemade cajun seasoning. The perfect veggie-based cajun burger.

I wish the story behind these cajun chickpea burgers came from a position of “health”, however it is somewhat more questionable. The other week Adam and I fundamentally pulled a dusk ’til dawn affair, keeping awake with companions playing records, discussing approaches to manage environmental change, and surprisingly some flamenco moving, great into the night until it was essentially an ideal opportunity to get up. In the event that this had happened ten years prior, I’d presently be educating you concerning how I went to function the following day or took a last in my Sociological Theory class, yet it’s not. All things being equal, being the thirty-year-olds we will be, we were goners. We went through the following day recoöperating like espresso dependent zombies in our sweats, marathon watching Stranger Things on Netflix, and disclosing to ourselves we’ll never rehash that.

To take care of our self-centeredness, I boldly wandered from the house to get us a few elements for veggie burgers. Subsequent to spending unreasonably long in the Frozen Food walkway capriciously taking a gander at the unpronounceable elements of pre-made patties, I basically snatched a container of chickpeas and headed home.

Chickpeas add a boost of protein and a great texture, lending themselves perfectly to whatever flavours you throw at them. The first time we ate these I used a chilli powder my mum had gotten from the Punjabi market, which was much spicier than the regular grocery store variety. So, if you’re like me and like a little bit of heat, feel free to use a hotter kind of chilli, or even a little more than the recipe calls for.

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Roasted cauliflower and chickpeas flavour with homemade cajun seasoning. The perfect veggie-based cajun burger.

  • PREP TIME 40 minutes
  • COOK TIME 10 minutes
  • TOTAL TIME 50 minutes

Ingredients

Burger Base

  • ½ Cauliflower, cut into smallish florets (about 3 cups)
  • 4 ½ tsp Oil (plus a little more for cooking the patties)
  • Sea Salt
  • Pepper
  • Smoked Paprika
  • ½ Onion, chopped (¾ cup)
  • 2 Cloves Garlic, sliced
  • 1 Can Chickpeas, rinsed
  • 1 Batch Cajun Mix (Recipe Below)
  • 2 Tbps. Chopped Parsley or Cilantro
  • 3 Tbsp. Chickpea Flour

Cajun Spice Mix

  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tsp. Smoked Paprika
  • ½ Dried Oregano
  • ¼ tsp Chili Powder
  • ½ tsp Sea Salt
  • ½ tsp. Ground Black Pepper

Garlic Lemon Dressing

  • ½ Cup Yogurt (Plant-based or otherwise)
  • Pinch Sea Salt and Pepper
  • 1 tsp. Lemon Juice
  • 1 Garlic, Grated
  • ½ tsp. Olive Oil
  • 1 Tbsp. Fresh Herbs (Cilantro, Parsley, or Chive)

Instructions

  1. Heat the oven to 205 C (400 F). Cut the cauliflower up and measure about three cups. Toss it with 3 teaspoons of your favourite cooking oil, a big pinch of sea salt, pepper, and smoked paprika. Roast in the oven for 30-40 minutes, stirring after 20. You want them nice and crispy and delicious.
  2. Meanwhile, add the chopped onion to a heavy frying pan over medium-low heat, along with 1 ½ tsp of oil. Sweat until it begins to soften, then add the garlic for a few minutes before removing from the heat. You’ll have plenty of time now to slice up avocado, tomatoes, make the Garlic Sauce, Cajun mix, or watch some Netflix.
  3. Once the cauliflower is cooked, you can begin to make the burgers. In a food processor (or in my case the dry container for a Vitamix), add the Cajun Spice Mix, Chickpeas, cilantro, and onions and garlic and puree until it’s about halfway smooth but with a few chunky beans remaining. Scrape down the sides if needed then toss in the cauliflower and pulse a little more. You want it fairly uniform in texture with some chunky cauliflower goodness. Scrape the mixture into a bowl and work in the flour. Let it hang out for a few minutes for the flour to absorb the liquid.
  4. Divide into four burgers and fry in a little oil (I used the pan from the onions) on both sides until crispy and brown. Once cooked I like to pop my burgers in a 190 C (375) oven (I used the cauliflower roasting tray…see a theme here), for about 10 minutes.
  5. Serve on toasted buns with garlic sauce if desired, tomatoes, lettuce, onion, avocado, mustard, or whatever your faves are.
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