The cool thing about these garbanzo bean burgers is that you don’t have to mash cooked garbanzo beans! You can use chickpea flour, instead.
Garbanzo Bean Burgers
First of all, let me say that I NEVER use canned garbanzos. They just don’t taste the same as the ones you cook at home. If you don’t eat a gluten-free diet, you may not have heard of chickpea flour, also known as garbanzo bean flour. I hadn’t heard of it either, until I started cooking Indian cuisine.
If you’re a fan of Indian food, you’ll recognize the name ‘pakoras.’ These garbanzo bean burgers taste a little like pakoras but since you don’t deep fry them, they’re healthier for you! But, since they’re not deep fried, they require a little more time to let them cook slowly. They taste great fresh, or you can make them ahead and freeze them for later.
Whatever you do, they’re worth the time it takes to make them! Even better, the carnivores, gluten-free folks, vegans, and vegetarians can all sit down to the same meal and enjoy the same kind of burger. Just make sure you serve them on gluten-free buns if someone has a gluten intolerance!
Don’t forget that garbanzos belong to the pulse family, so eating these tasty burgers will help you reach your goal of a half-cup of pulses a day!Try these amazing garbanzo bean burgers! A burger everyone can eat (and enjoy)--even those who eat #glutenfree or #vegan. Click To Tweet Print
You don’t have to be a vegetarian to think these garbanzo bean burgers are wonderful! Use chickpea flour for a quick mix.
3 cups garbanzo flour
1 tsp baking powder
1 tsp cayenne
1 tsp cumin
1 tsp turmeric
1 Tbs salt
1 cup chopped onion
2 cloves garlic, crushed
1 cup zucchini, shredded
1 cup carrot, shredded
1 1/4 cup cold water
2 Tbs. olive oil for frying
Peel the carrot and shred it using a cheese grater. Shred the zucchini, chop the onion, and crush the garlic. Set aside.
Place the dry ingredients in a medium-sized mixing bowl and mix well.
Add the cold water 1/4 cup at a time and mix well after each addition. The mixture will look pasty and a little dry. Add the vegetables and mix well. Allow the mixture to sit for twenty minutes or so.
Heat up a large non-stick skillet or electric frying pan to medium and add a little bit of olive oil. Use a 1/2 cup ice cream scoop and place a scoop of dough on the hot oil. Flatten it out to the size of your burger buns (about 1/2 inch thick). Cook for 5-7 minutes on each side, until the patty is golden brown and the veggies have cooked.
If they’re are any leftovers, freeze them for later!
Keywords: Garbanzo bean burger, Vegetarian burger, Burger patty, Vegan, Gluten-free, GF