It’s been a few months since my last blog post and quite a bit has changed… I moved to the San Francisco Bay area and started a new job! Me and my dog Roscoe are slowly settling into life in the Peninsula. Although I miss a lot of things about LA, I’m getting used to the slower pace and enjoying endless trees and grass, the beautiful pond nearby, and our amazing Sunday Farmer’s Market. My current work, which focuses on food allergies, inspired me to make this healthy vegan recipe which is free of the top eight allergens: milk, eggs, peanuts, tree nuts, soy, fish, shellfish, and wheat.
It took a few tries to get the consistency right, but the final product is delicious and doesn’t fall apart while you cook it. If you are allergic to wheat and nuts, skip the bun and vegan cheese and substitute with butter lettuce and hummus. For a spicy variation, try adding 1/4 tsp cumin, 1/4 tsp coriander, and 1/4 tsp cayenne to the mixture. I pan fried my burger patties but the air fryer would also be a quick and easy option. These burgers are quite filling because they are high in plant-based protein and fiber. I bought precooked beets because they are so quick and easy to add into any recipe. Beets contain antioxidants called betacyanins in their red pigment that help to decrease inflammation. You will need either a food processor or blender for this recipe. If you make Chickpea burgers, make sure to take pictures and tag @thefriendlyepicurean on Instagram, Facebook, and Twitter or Pin this recipe on Pinterest!
- 1 (15 oz) can chickpeas
- 2 small cooked beets
- 1/2 cup gluten free oats
- 2 tbs flaxseed powder
- 2 small cloves of garlic
- 1 tsp sea salt
- 1 tbs olive oil
- olive oil spray (for pan frying) Optional:
- 1 sliced avocado
- 1 small head of butter lettuce
- 1 small red onion
- 4 slices of vegan cheese
- 4 hamburger buns
- Vegan mayonnaise
Place chickpeas, beets, oats, flaxseed powder, garlic, salt, and olive oil in a food processor or blender and pulse until combined or mixture starts to ball up. Divide mixture into 4 parts and shape into 1/2 inch thick patties. Pan fry with olive oil spray until browned and crispy on each side.
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