By The Toasted Pine Nut
Vegan Zucchini Chickpea Burgers
14 steps
Prep:40minCook:10min
This veggie chickpea burger recipe is a great vegetarian alternative to beef burgers and hot dogs at your summer BBQ! They're gluten free and easy to make!
Updated at: Thu, 21 Nov 2024 15:06:36 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
5
Low
Nutrition per serving
Calories97.2 kcal (5%)
Total Fat3.6 g (5%)
Carbs13 g (5%)
Sugars2.9 g (3%)
Protein4.7 g (9%)
Sodium425.9 mg (21%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Place the water, flax meal, garlic, and buffalo sauce in your food processor.
Step 2
Process for about 20 – 30 seconds until the garlic is chopped up and combined.
Step 3
Shred the zucchini into a clean, thin dishtowel.
Step 4
Gather the ends and squeeze the excess moisture out of the zucchini over the sink.
Step 5
Add the chickpeas, zucchini, onion, and cilantro to the food processor.
Step 6
Pulse 5 – 7 times fo the ingredients are incorporated but remain chunky.
Step 7
Use a spatula to scrape down the sides and make sure it’s mixed together.
Step 8
Chill in the fridge for 30 minutes.
Step 9
Heat the olive oil over high heat for a few minutes. Once warm, turn the heat down to medium-high.
Step 10
Use your hands to form 3 balls and place in the pan.
Step 11
After about 1 minute, use the back of your spatula to gently press the balls into burgers and cook for 5 minutes.
Step 12
Flip the burgers and cook for another 3 – 5 minutes.
Step 13
Repeat with the remaining burger mixture until you’ve cooked all six burgers.
Step 14
Serve on a salad, on a burger bun, and finish with your favorite toppings! I love adding ranch, avocado, and tomato in a lettuce wrap!
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