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Carrot Spinach Chickpea Burgers with Cilantro Aioli

Jul-27-2016
Sonia Shringarpure
60 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Carrot Spinach Chickpea Burgers with Cilantro Aioli RECIPE

Recipe inspired by Vegan Richa

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • Indian
  • Chilling
  • Frying
  • Snacks

Ingredients Serving: 4

  1. 2 cups canned garbanzo beans (kabuli chana)
  2. 2 Carrots
  3. 1 bunch spinach (reserving few aside)
  4. 1 bunch spring onions (white and light green parts)
  5. 3 red sweet peppers or 1 red capsicum
  6. 6 cloves garlic
  7. 3 tsp pani-puri concentrate
  8. 1 tsp cumin powder
  9. 1 tsp madras curry powder (MDH brand)
  10. 2 tsp Red Chili powder
  11. 1/4 tsp turmeric powder
  12. 2 tbsp flax seed meal (powder)
  13. 1/4 cup breadcrumbs (or more)
  14. Salt and black pepper powder to taste
  15. Panko/plain breadcrumbs as per need
  16. 6 tbsp water
  17. Olive oil for frying
  18. 4 burger buns or ciabatta buns
  19. For Cilantro Aioli---
  20. 1/4 cup mayonnaise
  21. 2-3 Garlic Cloves
  22. 1/4 bunch cilantro (coriander) including juicy stalks
  23. 1 tbsp olive oil
  24. For toppings---
  25. 1 sliced zucchini roasted
  26. 8 sweet peppers roasted
  27. Few fried onion rings
  28. 1/2 cup mayonnaise
  29. 1 tsp hot red chili sauce/Chipolte sauce
  30. Salt, pepper, and garlic powder as per taste

Instructions

  1. To make cilantro aioli---
  2. Macerate garlic, oil and cilantro with mortar and pestle or crush with rolling pin. Combine the crush with mayonnaise and whisk till smooth.
  3. Dissolve flax seed powder in 6 tbsp water and leave it to rest for 5 minutes.
  4. In food processor, grind coarsely garbanzo beans, carrots, spinach, all masala powders, salt, pepper powder, garlic, pani-puri concentrate and flax meal. Remove to a bowl.
  5. Chop capsicum/sweet peppers finely. Add them to the chickpea mixture.
  6. Slice spring onions thinly and add it to the mixture. Whisk well.
  7. Add breadcrumbs and mix well. If mixture seems loose, add more breadcrumbs.
  8. Refrigerate for 20 minutes to firm them up.
  9. Make thick patties and dredge them with breadcrumbs both sides. Shallow fry both sides till golden brown on med low flame flipping carefully while frying these tender patties.
  10. To assemble the burger---
  11. Very lightly toast the burger/ciabatta buns in oven or heated skillet.
  12. Cut zucchini in slices and marinate with salt, pepper, and garlic powder. Roast or grill zucchini. Roast sweet peppers.
  13. On burger bottom half, stack spinach, roasted peppers and zucchini, onion rings. Top it with cilantro aioli and chickpea patty.
  14. Top it with remaining zucchini onion rings, spinach, and chipotle mayonnaise or mix mayonnaise with hot red chili sauce.

Reviews (1)  

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Akarshita prasad
Aug-01-2016
Akarshita prasad   Aug-01-2016

Looks amazing dear

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