Chickpea Burgers with Beetroot Crackers

Chickpea Burgers with Beetroot Crackers

My Organic Alnatura Recipes
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Source photo: Alnatura - Photographe: Frank Weinert

Ingredients To make 8 burgers:

Topping:
2
sweet peppers
8
iceberg lettuce leaves
2
red onions, sliced wafer-thin
1
bunch fresh rocket
Alnatura beetroot crackers
Chickpea patties:
1/2
onion (approx. 50 g)
1
garlic clove
2
tablespoons Alnatura olive oil
120
g carrots
120
g celery
2
jars Alnatura chickpeas
40
g Alnatura cornflour
1/2
bunch fresh parsley, leaves only
1
teaspoon Alnatura sea salt
1
pinch Alnatura black pepper
1/4
teaspoon Alnatura cayenne pepper
1
teaspoon Alnatura curry powder
Some Alnatura sunflower oil for frying
8
Alnatura wholemeal rolls for toasting
Alnatura barbecue sauce

Sweet peppers: cut into quarters, remove any seeds and roast under the grill for 10-15 minutes, turning occasionally.

For the patties: finely dice the onion and garlic and sweat in the olive oil in a pan. Peel the carrots and finely dice along with the celery, add to the pan and sweat for a further 5 minutes.

Chickpeas: drain and then blend until smooth. Pour the chickpea puree and diced vegetables into a bowl and stir in the cornflour.

Parsley: finely chop the parsley and stir into the chickpea mixture. Season to taste with the salt, black pepper, cayenne pepper and curry powder.

Wet your hands and taking the chickpea mixture shape 8 elongated patties. Brush lightly with some oil and then fry until golden brown.

Bread rolls: toast on both sides, then cut in half and spread with the barbecue sauce. Inside each roll place a pattie, a lettuce leaf, some roasted pepper and finely sliced onion. Finish off by adding a little rocket and a few beetroot crackers.

Tip: why not try making your own fruity barbecue sauce.

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