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Adapted from ForksOverKnives.com recipe by Dreena Burton with slight modification.

 

Jazz up classic meals with pops of color and flavor!  Kayden's going to show you how to make some "Sneaky Chickpea Burgers" that'll please the palates of even the pickiest eaters.  What a fun way to get more veggies!  Seriously, even though most kids don't like things like dijon or heavy herbs, they won't notice them in these burgers!

 

Makes 7-8 Burgers

 

Ingredients

1 cup carrot, cut in discs

½ cup chopped red bell pepper

1 medium-large clove garlic

2 cans (14-ounces each) chickpeas, rinsed and drained

½ cup nutritional yeast

1 tablespoon tomato paste (can substitute natural ketchup)

1 teaspoon sea salt

1 teaspoon red wine vinegar

½ teaspoon dijon mustard

freshly ground black pepper (optional)

1 teaspoon fresh thyme or rosemary leaves

1 tablespoon

1 cup rolled oats

 

Buns, "fixin's" and condiments to serve.

 

Instructions 

In a food processor, add carrots, bell pepper, and garlic, process until finely chopped.  Add remaining ingredients except rolled oats and process through. Stop processor a few times and scrape down, and continue to process until smooth.

 

Add rolled oats and pulse through.

 

Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready to shape patties, take out scoops of mixture and form burgers in your hands.

 

To cook, place patties on a non-stick griddle or skillet over medium/medium-high heat. Let cook on one side for 7-8 minutes, or until golden brown . Then flip, and let cook for another 5-7 minutes on the other side.  If using a grill that would be cooking the patties from both sides simultaneously, shorten/adjust cook time so as to not burn the patties.

 

Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half way through, however pan-cooking yields a more desirable sear and texture.

 

Serve on buns, or in tortillas or pitas with fixings of choice!

 

 

 

 

 

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