Chickpea and Quinoa Burgers with Tahini
Patties bound with cooked quinoa rather than breadcrumbs, pan-seared gently and served with lemon tahini.
- 480 g chickpeas
- 100 g quinoa
- 40 g sunflower seeds
- 1 pc onion
- 2 pc garlic
- 1 tsp ground cumin
- 20 g flat-leaf parsley
- 2 tbsp gram flour
- 2 tbsp olive oil
- 3 tbsp tahini
- 1 pc lemon
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Add to a shopping listHow the shopping list works →- Step 1
Cook the quinoa and let it cool. Soak the sunflower seeds in warm salted water for 20 minutes, then drain.
- Step 2
Pulse the drained chickpeas with the onion, garlic, cumin, parsley and seeds to a coarse mixture - stop well before it becomes hummus, or the patties will be pasty.
- Step 3
Fold in the cooled quinoa and the gram flour, season well, and chill for 15 minutes.
- Step 4
Shape into eight patties.
- Step 5
Heat the olive oil in a heavy pan over medium heat and cook the patties for 4 minutes a side, to an even golden brown. Medium, not high - plant proteins go hard and dry when they char.
- Step 6
Whisk the tahini with the lemon juice, salt and cold water until pourable, and spoon it over.
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