CHICKPEA BURGERS

What can you do with those rice and beans leftovers in your fridge? A good way to “recycle” them is to make veggie burgers. This time round we are going to be making a gluten-free version, using buckwheat flour.

We know that in winter our digestive system needs heat. That’s why the oven is a suitable cooking style for winter. We often abuse fried foods, tempura and excess oils which, even if good quality, often reach cooking temperatures that cause them to oxidatate and that is not very good for your health.

INGREDIENTS

  • 1 cup of brown rice (although you can use any other leftover grain, e.g. millet, barley, quinoa, etc).
  • 1 cup of cooked chickpeas (again, you can use any other leftover bean: azuki, white beans, lentils, etc).
  • 2 sprigs of finely chopped fresh parsley
  • 2 sprigs of finely chopped fresh chives
  • 1 tbs. of beer yeast
  • 1 tbs. of ground flax seeds
  • 1/2 cup buckwheat flour
  • 1 pinch of unrefined sea salt
  • 1 tbs. of tamari
  • Olive oil

DIRECTIONS

  1. Preheat the oven at 350ºF
  2. Mix the grain with the beans in a bowl, add a pinch of salt, add the yeast, the tamari and the olive oil.
  3. Mash it all very well with a fork to form a thick paste.
  4. Add the rest of the ingredients and mix well.
  5. Rectify flavours to your taste, adding more tamari, more salt, or more parsley, etc.
  6. Make burgers and arrange them on a tray with parchment with some olive oil (so that the burgers do not get stuck to the baking paper).
  7. Put them in the oven for about 30 minutes (make sure they do not get too dry). You can take them out after 15 min. and turn them over so that they get cooked evenly).
  8. Serve immediately.

Did you know that chickpea is a protein of high biological value? Do not hesitate to use them to replace the ubiquitous animal feed.

Enjoy!

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