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Carrot Spinach Chickpea Burgers with Cilantro Aioli

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Carrot Spinach Chickpea Burgers with Cilantro Aioli

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 30 Min

Ingredients

Serves : 6
  • FOR PATTY: 2 cups canned or cooked garbanzo beans (kabuli chana)
  • 2 carrots
  • 1 bunch spinach (reserving few aside)
  • 1 bunch spring onions (white and light green parts)
  • 3 red sweet peppers or 1 red capsicum (or any colored ones)
  • 6 cloves garlic
  • 3 tsp pani-puri concentrate
  • 1 tsp cumin powder
  • 1 tsp madras curry powder
  • 2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 2 tbsp flax seed meal (powder)
  • 1/4 cup breadcrumbs (or more)
  • 1-1/4 tsp each salt and black pepper powder or to taste
  • 1-1/2 cups Panko/plain breadcrumbs ------------------------------------------------
  • FOR CILANTRO AIOLI : 1/4 cup Mayonnaise
  • 2-3 garlic cloves
  • 1/4 bunch cilantro (coriander) including juicy stems
  • 1 tbsp olive oil ------------------------------------------------
  • FOR ONION RINGS: 1-2 large onions cut into 1/4" rings
  • BATTER: 1/2 cup maida
  • 2 tbsp cornflour
  • 2 tbsp Potato flakes or cornflakes crush
  • 1 cup water mixed with 1/2 tsp baking soda
  • 1/2 tsp Red chili powder
  • 1 cup Panko Breadcrumbs or breadcrumbs (or as needed) ------------------------------------------------
  • FOR ASSEMBLING THE BURGER: 6 ciabatta buns (or burger buns)
  • 1 large zucchini, sliced in round shape
  • 6-8 sweet mini peppers, cut vertically, seeds discarded
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp black pepper powder
  • 1 cup baby spinach
  • 1/4 cup Chipotle mayonnaise

Directions

  • FOR AIOLI: Macerate garlic, oil and cilantro with mortar and pestle or crush with rolling pin. Combine the crush with mayonnaise and whisk till smooth. ------------------------------
  • FOR ONION RINGS: Preheat oven to 425 Deg or 200 deg C. Line a baking tray with oil sprayed aluminum foil/oven proof parchment paper.
  • Mix all ingredients of batter and keep aside for 5 mins for batter to thicken up.
  • Dip onion ring in batter with a fork. Shake off excess batter. Dip in breadcrumbs with another fork. Coat it thoroughly.
  • Arrange rings on tray and bake in oven for 8 mins on one side and then flip them over and bake for another 6-8 mins. ------------------------------
  • FOR PATTY: Dissolve flax seed powder in 6 tbsp water and leave it to rest for 5 minutes.
  • 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.
  • Chop capsicum/sweet peppers finely. Add them to the chickpea mixture.
  • Slice spring onions thinly and add it to the mixture. Whisk well.
  • Add breadcrumbs and mix well. If mixture seems loose, add more breadcrumbs.
  • Refrigerate for 15-20 minutes to firm them up.
  • Make thick patties and drizzle with breadcrumbs both sides.
  • Heat olive oil in shallow fry pan. Shallow fry patties both sides till golden brown on med low flame flipping carefully while frying these tender patties. ------------------------------
  • ASSEMBLE THE BURGER: Very lightly toast the burger or ciabatta buns in preheated oven or heated skillet.
  • Marinate with salt, pepper, and garlic powder.
  • Roast zucchini and sweet peppers in preheated oven (180 deg c) for 20-25 minutes.
  • On burger bottom half, stack spinach, roasted peppers and zucchini, and onion rings.
  • Top it with cilantro aioli, and chickpea patti.
  • Top it with remaining zucchini, onion rings, spinach, and chipotle mayonnaise or mix plain mayonnaise with hot red chili sauce.
Sonia Patankar Shringarpure

Sonia Patankar Shringarpure

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#Tags

Vegetarian