Bodhi is currently napping, it’s Friday and I’m so grateful for these few minutes to myself to get ready. After what seems like a very long week it’s nice to spend a little time taking care of myself and my skin. As the leaves start […]
So after lots of trial and error I’ve finally concocted a chickpea burger I am happy with! I’ve been craving these babies for a while but every time I would try to make my own they just fell short. Either they wouldn’t stay together or the taste was blah. After added the carrots and the lemon zest to off set the peanut butter I think I’ve found something pretty amazing!
- 1 carrot (medium-large size grated)
- 1 (19 ounce) can chickpeas
- ½ teaspoon lemon zest
- 2 tbsp natural peanut butter
- 1½ teaspoons smoked paprika
- ¼ teaspoon salt
- pepper (we prefer fresh ground)
- 1 large egg
- 2 tablespoons flour
- 2 teaspoons coconut oil
Peel the carrot and then grate it coarsely and place it a bowl. Zest the lemon and place the zest in the bowl with the carrot.
Rinse and drain the chickpeas. Place them in a bowl and add the spices, salt and pepper. Mash together with spoon or “L” shaped spatula to create a rough paste. You may need to use a spoon to push some of the mixture into the processor to combine. Then add the carrot, lemon zest egg, and flour and process just a little bit until evenly combined but slightly rugged.
Add the coconut oil to the frying pan and heat it over low-medium heat.
As the coconut oil heats, take your paste and make 4 large “burgers” or 8 small “burgers”. Place the burgers on a plate as the pan heats.
Once the coconut oil is heated, add the burgers to the pan and turn the heat to medium. Depending on the size of your pan, you may need to fry in batches. Heat the burgers for 6-7 minutes on each side or until golden and cooked through.