3 April, 2022
Zucchini-Chickpea Veggie Burger
Zucchini-Chickpea Veggie Burger
Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger.
Ingredients
- 4 tbsp tahini
- 1 tbsp lemon juice
- 3 tsp white miso
- 1 1/4 tsp onion powder
- 1 1/4 tsp garlic powder
- 1 1/4 tsp ground pepper
- 2 tbsp water
- 1 tsp chopped fresh chives 2 more tbsp as well
- chickpeas no salt (15 oz)
- 1 tsp cumin
- 1/4 tsp salt
- 1/4 cup parsley leaves fresh
- 1/2 cup shredded zucchini
- 1/3 cup old-fashioned rolled oats
- 1 tbsp extra virgin olive oil
- 4 gluten-free buns toasted
- 1 cup fresh arugula
- 4 slices tomato
Instructions
- Combine 2 tablespoons tahini, lemon juice, 1 teaspoon miso, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper in a small bowl. Gradually whisk in water until the mixture is smooth. Stir in 1 teaspoon chives. Set aside.
- Place chickpeas, cumin, salt and the remaining 2 tablespoons tahini, 2 teaspoons miso, 1 teaspoon garlic powder, 1 teaspoon pepper and 3/4 teaspoon onion powder in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Add parsley and the remaining 2 tablespoons chives; pulse until the herbs are finely chopped and incorporated into the mixture. Transfer to a bowl.
- Squeeze zucchini in a clean kitchen towel to remove extra moisture. Add the zucchini and oats to the chickpea mixture; use your hands to combine, pressing to mash together. Form into 4 patties.
- Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
- Serve the burgers on buns with the tahini-ranch sauce, arugula and tomato slices.