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Tofu & Chickpea Burgers

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Tofu & Chickpea Burgers

Prep Time: Cook Time:

Ingredients

  • Onions raw | 1.00 small
  • Garlic, raw | 1.00 Tbsp
  • Spices, cumin seed | 1.00 tsp powdered
  • Spices, coriander | 1.00 tsp
  • Lemon juice, raw | 2.00 tbsp
  • Chickpeas garbanzo beans, canned | 2.00 cup
  • Tofu, soft | 1.00 cup 1/2" cubes
  • Boiled potatoes with skin | 4.00 oz
  • Bread crumbs, dry | 3.00 oz
  • Palm kernel oil | 1.00 tablespoon
  • Tomatoes, red, raw | 2.00 medium whole 2-3/5" dia
  • Carrots, raw | 1.00 large 7-1/4" to 8-/1/2" long
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Tahini, from roasted and toasted kernels most common type | 0.50 tbsp
  • Yogurt, plain, whole milk | 4.00 tbsp
  • Cucumber, peeled, raw | 1.00 stick 4" long
  • Cilantro, Fresh, Chopped | 2.00 oz
Nutrition Facts (Per Serving)

Calories per serving: 369.99 mg

Fat per serving: 10.12 g

Saturated fat per serving: 4.01 g

Protein per serving: 15.71 g

Sodium per serving: 589.07 mg

Cholesterol per serving: 1.95 g

Instructions

  1. Place onion, garlic, cumin, coriander and lemon juice in a pan, bring to boil, cover then simmer for 5 minutes until softened.
  2. Place the chickpeas, tofu and potato in a bowl, mash well. Stir in the onion mixture, 4 tbsp coriander (cilantro), season and mix together.
  3. Divide into 4 equal portions and shape into patties 10 cm/ 4 inch across, dust the hands with flour if necessary.
  4. Sprinkle breadcrumbs on a plate and press the burgers into crumbs to coat both sides.
  5. Heat oil in a non-stick frying pan and fry the burgers for 5 minutes on each side until cooked through and golden. Drain on kitchen paper.
  6. Meanwhile, mix tahini pasta, yogurt, chopped cucumber and 1 tbsp cilantro together in a bowl then leave to chill.
  7. Line the buns with the lettuce leaves, sliced tomato and grated carrot, top each with a burger. Serve with the relish spooned over.

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