Easy Chickpeas Vurgers

This recipe requires 12 ingredients. Ready?


🍃From my pantry:

  • Dry chickpeas (1 cup)
  • Broccoli (1 cup)
  • Pistachio nuts (1 Tbsp)
  • Onion powder (1/2 tsp)
  • Garlic powder (1/2tsp)
  • Cumin powder (1/4 tsp)
  • Allspice powder (1/4 tsp)
  • Quinoa flour (1 Tbsp)
  • Lemon juice (1 Tbsp)
  • Himalayan Salt (1 1/2 tsp)
  • Olive Oil (3-4 Tbsp)
  • Love (1/2 kg)

I have used organic dry chickpeas (instead of canned chickpeas) and the Vurgers are pan-fried (instead of baked). So, I started the night before by placing the chickpeas in a bowl and covering with cold water.

Directions 🍃

  1. Place them into a bowl. Soak overnight.
  2. Rinse the chickpeas and cook them for about 1 hour over medium heat with a couple of bay leaves and salt.
  3. Steam broccoli florets for 4 to 5 minutes (until tender/crispy).
  4. The cooked chickpeas are then blended with steamed broccoli, pistachio nuts, onion powder, garlic powder, cumin powder, allspice power, lemon juice, Himalayan salt and quinoa flour.
  5. I left the paste in the refrigerator for 1 hour. Then I shaped it into small discs (using my hands) and fried them with olive oil from the village where I spent all my childhood summers, Viver and grated lemon.
  6. I used a cast iron skillet. I added a thin layer of oil, waited for the oil to heat up and cooked the patties over medium heat.
  7. Once the bottom side is browned, remember to flip them gently as they can be fragile !
  8. They are ready to eat or to freeze.

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