Introduction
Imagine this: it’s been one of those weeks where the only thing you’ve mastered is the art of takeout menus and microwave dinners. But tonight? Tonight, you’re reclaiming your kitchen with a little plant-powered magic that’s as cozy as your favorite hoodie and way more exciting than plain old salad.
Enter the curried chickpea burger — a deliciously sneaky way to sneak in some wholesome goodness without making your taste buds feel like they’re stuck in a rabbit food rut. Think hearty, think flavorful, think the kind of burger that makes you forget it’s totally vegan (and proud of it).
For a sweet finish to your plant-based meal, consider trying vegan cookies that bring all the flavor without any chill.
Ingredients
- 175g cooked quinoa
- 1 x 400g tin of chickpeas, drained and rinsed (little protein powerhouses)
- 2 carrots
- 1 white onion
- 1 tbsp curry paste of your choice, just make sure it’s gluten and dairy free (spice it up!)
- 3 tbsp gram flour
- 3 tbsp olive oil
Who knew a handful of humble ingredients could team up to make such a flavor-packed burger?
These curried chickpea patties are like edible hugs — plant-powered and perfectly spiced to win over even the most die-hard carnivores.
Get ready to flex those veggie muscles and bite into something delightfully wholesome!
For best results, store your spices in glass jars to keep their flavors fresh and vibrant.
How to Make It
Alright, let’s get these curried chickpea burgers rolling! Grab your 175g of cooked quinoa and a 400g tin of chickpeas—drain and rinse those little protein-packed gems until they feel fresh and ready for action. Chuck them into a big bowl and go at them with a fork until you’ve got a chunky, sort-of-paste that’s holding together but still has some personality. Think of it as the base that’s ready to soak up all those lovely curry vibes.
Now, it’s time to bring in the veggie squad. Peel and finely grate those 2 carrots and 1 white onion—bonus points if you fancy a food processor for less grating grumbles. Heat up a tablespoon of olive oil in a frying pan and gently soften those shreds for about 10 minutes until they’re sweet and mellow. Toss the softened onion and carrot mix into your chickpea-quinoa bowl along with a generous tablespoon of your favorite gluten and dairy-free curry paste.
Season with a bit of salt and pepper, then mash everything together like you’re crafting a masterpiece. This is where the magic happens, and your mixture should start to stick together nicely, ready to be shaped.
Feeling ambitious? Shape that mix into burgers—about eight of them—and sizzle them up in the remaining olive oil until they’re golden and proud. Oh, and here’s a little secret: these beauties freeze like champs, and you can fry them straight from frozen—talk about quick vegan wins.
For an even healthier twist, consider pairing these burgers with plant-based milk alternatives to keep your meal light and nutritious.
Bonus Tips
- Feeling fancy? Add a splash of coconut milk to the mix for a creamy curry hug in every bite.
- Don’t just settle for plain burgers—top ‘em with mango chutney or vegan mayo for a flavor fiesta.
- Too shy to share? Double the batch because these burgers disappear faster than your last vegan brownie.
Why You’ll Love It
These Curried Chickpea Burgers are like the superheroes of plant-based meals—ready to swoop in when you need a quick, tasty fix without any fuss. They pack a punch of flavor that’s anything but boring, making your taste buds do a happy dance.
Plus, they’re freezer-friendly little gems, so you can stash some away for those “I-can’t-even” days.
Perfect for newbies and seasoned vegan adventurers alike—because who says plant-based has to be complicated?
Nutritional Info
These are estimated values.
Calories: 320
Protein: 15 g
Carbohydrates: 40 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
