RECIPES

Chickpea Quinoa Burgers

Chickpea Quinoa Burgers.jpg

 (Jen Brody)

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  • Servings

    8

Yams are cooked until tender and mixed with chickpeas and crunchy pumpkin seeds for a veggie patty which highlights the sweetly spiced flavors of Autumn. If served without a bun, this burger is ideal for those who suffer from common food allergies; this recipe contains no soy, no wheat and no animal products. This recipe comes to us from Jen Brody of Domestic Divas.

Ingredients

  • 1 yam
  • 1 tablespoon grapeseed oil, divided
  • 1 cup quinoa, prepared according to package instructions
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 small onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 carrots, peeled and chopped
  • 1 cup fresh spinach, tightly packed
  • 2 tablespoon sunflower seeds
  • 1 tablespoon pumpkin seeds
  • Juice of 1 lemon
  • 1 tablespoon ground cumin
  • 2 tablespoon sesame tahini
  • 1 tablespoon hot sauce (optional)
  • salt and pepper, to taste
  • a little flour, for dusting the burger patties

Preparation

Step 1:

  • Preheat an oven to 375 degrees.

Step 2:

  • Poke several holes in the yam using a fork. Place the yam in a paper towel and microwave on high for 5 minutes. Flip the yam and microwave 5 minutes more, or until tender. Slip off the yam’s skin.

Step 3:

  • Place 1 of the tablespoons of grapeseed oil in a sauté pan over medium heat. Add the onion and cook for 2-3 minutes, or until it begins to soften. Add the carrot and bell pepper to the pan and cook 3-5 minutes more, or until the veggies are just tender.

Step 4:

  • Transfer the sautéed veggies to a food processor and pulse to chop. Add the spinach and pulse a few more times until combined. Transfer the veggies to a large mixing bowl.