Eating vegan doesn’t have to mean a salad for every meal, or a plate of plain vegetables (although, we love that too ♥️)! These mid-east spiced chickpea burgers will shock your tastebuds with a flavor explosion ? We eat ours on top of zucchini noodles to keep the grain content of the meal low, but they would be just as yummy served up in a bun or on top of a bed of rice or greens! Want to make them grain-free? Just sub the quinoa for mor chickpeas! Ever make aioli? It’s not as scary as it seems – I promise it doesn’t take long, it’s really simple and it beats using store-bought mayonnaise in place of the real-deal! Try our easy recipe that turns the traditional sauce into a spicy fiesta!
Chickpea Burgers
Preheat oven to 350 degrees Fahrenheit
Ingredients:
15 oz chickpeas (we used our sprouted chickpeas, but any chickpeas will do!)
3 garlic cloves, sliced in half
1/2 c red quinoa, cooked
1/2 c chickpea flour (we used sprouted)
1 c spinach
1 1/2 tbsp curry
1/2 tsp cumin
1/4 cup cilantro
2 egg whites (reserve the yolks for the aioli!)
1/4 c sliced red onion
1 tbsp olive oil
Directions:
Throw it all in a blender and purée! Line a cookie sheet with parchment paper, and form into patties by making a meatball shape and pressing down with your palm. Line them up on the pan and bake for 22-25 minutes.
Harissa Aioli
Ingredients:
2 yolks
1/2 a lemon, juice
2 1/2 tsp harissa spices (we buy the Whole Foods dry blend that combines paprika, caraway, chili pepper, cayenne, coriander, cumin, garlic, peppermint and salt)
1/2 tsp salt
1/2 c olive oil
1/2 c grapeseed oil
Directions:
Put the yolks and lemon juice in your food processor and give it a whirl until it becomes frothy and opaque (takes just a minute). Add the spices and salt, and continue blending. While the food processor is still running, slowly add the oil one by one, in a slooooow, steady stream. After just a few minutes, your aioli will be forming! How will you know? It gets thick! Just like whipping cream ?? Store it in the fridge until ready to use!
