16 May, 2014
baked veggie patties/cutlets with sprouted chickpeas, dill and mint (grain-free, vegan)
Another way to use sprouted chickpeas if you have them in your refrigerator, like I did, a few days ago! We are big fans of Trader Joe’s masala burgers in my house and try to get as many boxes as would fit in the freezer when we visit the store (50 miles away). I have got tired of doing that, I wanted to make my own burgers, and I’m very glad I did. I am not trying to recreate their burgers here, this is just my own baked burger or ‘cutlet’ packed with protein and flavored with spices and herbs.
The chickpeas don’t have to be sprouted of course, I do it because I’m a sprouting fanatic! I wanted to make these vegan, grain-free and use minimum amount of oil. I used nutritional yeast flakes to add a cheese-like flavor and to hold the burger together (it may not be necessary, since there is starch in the potato that would be enough to bind) It really complements the flavors of herbs and does not overpower it. My daughter does not like the taste of the yeast flakes, but she ate these with glee!
I have been able to store these in the fridge for 5 days. Just took them out when needed, brushed with oil on both sides and heated on a pan- they are as good as fresh! I’m pretty sure these could be frozen for a few weeks.
Cooked chickpeas transferred to a food processor:
Add vegetables, dill, mint, spices:
Mix in nutritional yeast flakes:
On a pan lined with parchment paper, sprayed with organic canola oil. Bake for 15 minutes, flip, spray/brush with oil and bake again for 15 minutes.
veggie burgers with sprouted chickpeas, dill, mint
sprouted chickpeas (cooked)- 1 1/2 cup
grated potatoes – 1 cup (I used 2 organic Russet potatoes with skin)
chopped bell peppers- 1/2 cup
chopped onion- 1/4 cup
grated ginger- 1 tsp.
chopped mint and dill- a handful
nutritional yeast flakes- 2-3 tbsp. (optional)
cumin powder- 1 tsp.
coriander powder- 1 tsp.
red chilly powder- 1/4 tsp.
dry mango powder- a pinch
salt- to taste
1. Cook chickpeas and while it cools, chop vegetables, grate potatoes and keep the other ingredients ready.
2. In a food processor, add chickpeas, pulse, add grated potatoes, veggies chopped dill, mint, spices and salt, pulse again.
3. Preheat oven to 350 °F. Line a baking/cookie sheet with parchment paper.
4. Add nutritional yeast flakes to the bowl, mix well and form patties. It is a good idea to roll the mixture in one hand and keep the other hand wet with some water so that the patties can be formed once transferred onto the baking sheet.
5. Brush/spray the patties with organic canola oil. Bake for 15 minutes, flip, brush/spray with oil and bake again for 15 minutes.
6. Serve with tomato ketchup just plain or in a burger.