Reducing red meat’s intake is always recommended and this burger is loaded in nature’s vegetarian’s goodness, enriching your diet with much fibre, proteins, minerals and vitamins found in chickpeas and Fava beans. Consuming it over lunch will help you feel full for a very long time and will help you eat less throughout the day.
480Calories Per Serving
- 250g boiled chickpeas
- 250g boiled fava beans
- 3 eggs
- 1 tsp cumin
- 2 tbsp chopped coriander
- 2 tbsp chopped parsley
- 1 onion chopped
- 3 garlic cloves
- 1/2 cup olive oil
- 1/4 cup corn flour
- Canola oil
- 3 tbsp tahini
- 3/4 cup water
- 1/2 lemon juice
- 1/4 tsp salt
- 1/4 tsp sumac
- Side salad:
- 2 cups shredded red cabbage
- 1/2 cup chopped mint leaves
- 1/2 cup white balsamic vinegar
- 1/4 cup olive oil
- 1/2 tsp maldon salt
- White pepper
- 4 whole wheat burger buns
Buy ingredients from this recipe
1In a food processor place all the patty ingredients and proceed until you get a homogenous mixture. Add the flour mix and transfer to another bowl, cling film and refrigerate for a couple of hours.
2Remove from the fridge and shape into patties. In a large pan place a large spoon of canola oil and cook the patties 4 minutes per side.
3Prepare the whole wheat buns by emptying the upper bun bottom. Spread tahini sauce and top it with a patty.
4In a food processor pulse the red cabbage leaves.Transfer them to a bowl and add white balsamic vinegar, olive oil, mint leaves, black pepper and Maldon salt to taste.
5Serve the burger with a small bowl of healthier red cabbage coleslaw substitute, red onion slices and some pickled turnips on the side.
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