Chickpea and Potato Samosa Burgers

 

Chickpeas make fabulous burgers, and if you love Indian spice as much as we do, then trust us, these burgers might make it to your recipe library of fame. Serve them with mint chutney and plant-based yogurt, as well as plenty of veggies on top like pickled onions, leafy greens, or sliced tomato for the ultimate chickpea burger experience.

Chickpea and Potato Samosa Burgers

Ingredients

 2 cups organic potatoes (red or golden, cubed)

 1 cup chickpeas (homecooked or BPA-free canned and drained)

 1 cup cauliflower (minced)

 ¾ cup cashews (raw, unsalted)

 ½ cup green onion (chopped)

 ½ cup cilantro (chopped)

 2 tbsp curry powder

 1 tbsp onion powder

 ½ tsp salt (optional)

 ¼ tsp ground black pepper (optional)

 ⅛ tsp cayenne (optional)

Directions

1

Preheat oven to 400 degrees F.

2

In a large saucepan, add the potatoes and enough water to cover them. Heat on high and boil for 10 minutes or until potatoes are tender.

3

Meanwhile, in a grinder or food processor, grind the cashews into a fine meal consistency.

4

Once the potatoes are cooked, add them and the chickpeas to a large bowl. With a potato masher or fork, mash the potatoes and chickpeas until about 3/4 of the chickpeas are mashed. It's okay to leave the rest whole. The potatoes should be fully mashed (helps the burger stay together).

5

Add the cashews, cauliflower, green onion, cilantro, curry powder, onion powder, salt, black pepper, and cayenne, if using. Mix together all of the ingredients.

6

Line a baking sheet with parchment paper.

7

With a spoon, scoop out enough of the mixture to fit into your palm and form into a burger patty then place each one on the baking sheet.

8

Bake for 15 minutes, flip the burgers and bake for an additional 15 minutes.

Chef's Notes

Cooking alternatives
Grill on the stovetop for 5–7 minutes each side.

Cook on the grill for 5–7 minutes or until potatoes are golden brown. Use a mat as these burgers may not stay together on the grill. Alternatively, you could use one flax egg to help them stay together for grilling outside. (One flax egg is 1 tablespoon of flax meal plus 3 tablespoons of water. Let sit for 5–10 minutes before folding into the burger mixture then grilling.)

If you have an air fryer, enjoy them air-fried at 400 degrees F for 10 minutes then flip and cook for another 10 minutes.

Layer it up
Enjoy the burger on a sprouted whole grain bun.

Top with vegan yogurt.

Add balsamic roasted red onions on top.

Add mint chutney on top or alongside for dipping.

Enjoy all three, the balsamic roasted red onions, mint chutney and creamy sunflower curry sauce on top.

Top it with avocado.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or place parchment paper between each patty and store in the freezer for up to 30 days.

https://foodrevolution.org/recipes/chickpea-and-potato-samosa-burgers/