Gluten-Free and Oil-Free Chickpea Quinoa Burgers
Ingredients
- 1 red onion (small dice)
- 1 large carrot (grated)
- Large handful baby spinach (roughly chopped)
- 1-15 oz can chickpeas (rinsed and drained)
- 2 tbsp nutritional yeast
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2-3/4 tsp chili powder (or to taste)
- 3/4 tsp chipotle
- 1-1/2 cups cooked quinoa
- Salt to taste
Batter components
- 2 cups garbanzo or chickpea flour
- 1/4 tsp salt
- About 1 cup water
Preparation
In a large bowl, combine the red onion, carrot, spinach, chickpeas, nutritional yeast, cumin, smoked paprika, garlic powder, chili powder, and chipotle, then mix well.
Add the cooked quinoa to the bowl and mix until evenly incorporated, then add salt to taste.
In a separate bowl, add the garbanzo flour and 1/4 tsp salt.
Gradually add water to the flour mixture while mixing until it reaches the consistency of thick pancake batter (about 1 cup water).
Add the batter to the chickpea and vegetable mixture and mix well to combine, then adjust salt to taste.
Let the mixture sit for about 10 minutes.
Use hands to form patties of desired size, about 3/4 inch thick.
Cook the patties by pan-frying in a little oil in a non-stick skillet or bake oil-free at 375°F on a lined baking sheet until golden brown (about 25 minutes), flipping halfway through.
