Chickpeas Zucchini Burger
- Combine all the ingredients in a mixing bowl and mix very well with your hands.
- Divide the mix into 8 equal portions.
- Heat your grill or nonstick pan and grease it with cooking spray.
- Now take 1 portion of the mix between palms and form a ball gently. Then carefully press in the middle of the ball between palms to form cutlet/patty shape.
- Now put the patty directly on the grill or nonstick pan and let it cook for few minutes until one side turns brown then flip the patty to the other side and cook again until brown.
- Repeat the same process for all the patties.
- Serve warm or at room temperature with your favorite burger buns along with sliced tomatoes, lettuce and cheese and some Caesar salad on the side or as lettuce wraps with some ketchup on the side.
Notes:Measure zucchini after grating and squeezing. Make sure to remove seeds if any and squeeze as much as possible.
- I used indoor electric grill for these patties that had the top cover grill as well so I didn’t have to flip. If you are using nonstick pan for making these patties flip it gently with the help of two flat spatulas or else the patties may break since they will be soft at this time. The patties will stiffen as they cool down.
- If using oven to bake these patties preheat the oven at 400 degree Fahrenheit and these patties in lined cookie sheet and bake for at least 30 minutes or until the patties are brown.
- If using outdoor grill for BBQ then add some bread crumbs to the burger mix to make a dry consistency for your convenience of grilling.
- 2 cups chickpeas (boiled, drained and mashed)
- 2 cups zucchini (grated and squeezed)
- 1 cup grated carrots
- 1 jalapeno pepper (mashed or chopped)
- ¼ cup chickpea flour
- 2 tbsp. sriracha sauce
- 1 tsp cumin powder (dry roasted)
- 1 tsp garlic (chopped or mashed)
- 1 tsp salt
- 206 Calories
- Fat 3 g
- Carbohydrates 35 g
- Protein 11 g
The patties can be refrigerated in an air tight container for a week.