Though many vegetarians have a signature vegetable burger, I'm not one really to serve patties in bread typically. Sure, I do make little bites all of the time, usually served with some chutney or sauce, alongside a meal. Often they even make up the entrée, paired with rice, a vegetable side and perhaps a flat bread. But somehow I got to thinking that maybe I did want to come up with a "veg burger" and, after much thought, I am now sharing a vegetable burger that, in all modesty, I will assert is probably the best that I have ever eaten.
Everything is here. Legumes, grains and vegetables. On top of that, they are baked rather than fried. I served them in a toasted English muffin, with some spinach leaves and a simple spicy tomato chutney, with a pickle on the side. So excited was I with the result that I called up my best friend Basil to drop over for a little bite. The verdict was a positive one, echoing my husband's rave review.
 Chickpea Quinoa Vegetable Burgers |
Recipe by Lisa Turner
Published on February 26, 2014
Chickpeas, quinoa and fresh vegetables combined in an all-in-one perfect spiced veggie burger
Ingredients:
- 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can)
- 1/2 cup quinoa (1 1/2 cups cooked)
- 1 medium sweet potato
- 1/4 cup sun-dried tomatoes
- 3/4 cup frozen or fresh peas
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1-inch piece fresh ginger, minced or grated
- 2 to 3 green chilies or jalapeños, seeded and finely chopped
- 2 heaping tablespoons tahini
- 1 cup fresh spinach, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- 3 tablespoons sesame seeds
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 1 teaspoon baking powder
- 1 1/2 teaspoon sea salt, or to taste
- fresh ground pepper to taste
- juice from 1 lemon (3 tablespoons)
- 1/4 cup chickpea flour (besan) for dusting the patties
Preparation:
Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Separately, rinse the quinoa and soak in 1 cup of water for 8 hours or overnight. Drain and rinse the chickpeas, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until tender. Drain and set aside. Meanwhile, bring the quinoa and water to a boil in a small saucepan, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork. Set aside. While the chickpeas are cooking, preheat an oven to 425°. Scrub the sweet potato and poke holes in the flesh with a fork. Roast on the middle rack of the oven for 50 to 60 minutes or until fork tender. Let cool until you can handle the sweet potato and remove the skin. Transfer to a large bowl, mash with a fork or potato masher, and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. Set aside. Finally, add the peas to a small saucepan and cover with water. Bring to a low boil, then reduce heat and simmer for a few minutes until just tender. Drain and add the peas to the bowl with the sweet potato.
Instructions:
Heat the oil in a frying pan over medium heat. When hot, add the onions and stir for 5 minutes. Stir in the carrot and stir for another 5 to 6 minutes. Stir in the ginger and chilies or jalapeños, and cook for another few minutes. Transfer this mixture to the bowl with the sweet potato and peas. Transfer the chickpeas to a food processor and add the tahini. Pulse until the chickpeas turn into a meal. Add the spinach, parsley and sun-dried tomatoes. Pulse until a pesto-style mixture forms, adding a little oil if necessary. Stir into the sweet potato and pea mixture. Now add the cooked quinoa, sesame seeds, spices, baking powder, salt, pepper and lemon juice, and stir until well combined. Line a baking sheet with parchment paper and preheat an oven to 350°. Place the chickpea flour in a small bowl. Shape the burger mixture into 2 to 3 inch patties. Dust each patty with flour and transfer to the prepared baking sheet. Bake for 15 to 20 minutes until golden brown on the bottom, then gently flip and bake for another 15 to 20 minutes until golden brown on both sides. Serve with pita breads, toasted English muffins, naan bread, or just as they are, topped with your favorite chutney.
Makes approximately 10 3-inch burgers |
Other baked savories you may enjoy from Lisa's Kitchen:
Baked Quinoa Falafel BitesChickpea Potato Koftas with Ricotta CheeseBaked Chickpea Kofta Tacos with Avocado and HarissaSpicy Chickpea KoftasOn the top of the reading stack: the newspaper
Audio Accompaniment: Erot
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.Is that true ??
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.I took nearly one hour 30 minutes to prepare them. I followed my own recipe for thepla.While cooking,i found Hing and Jaggery are widely used in all their dishes.Most of them are tomato based gravies.Thank u Ishita for these wonderful recipes.We thoroughly enjoyed Gujarati food in my home 
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.I made it specially for me as Sendhil is not fond of pickles.It had a very different taste.As i tasted it instantly,i felt it more spicy.I think it will take another 3-4 days to get soaked and for the flavour to get balanced.I had it with curd rice and thepla.It was yummy.
by Emily von Euw
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.I make this kind with leftover 
