Vegan Burgers with Chickpeas and Beets

Name: Vegan Burgers with Chickpeas and Beets
Ingredients: 1 tablespoon olive oil; 1 small white or yellow onion, chopped; 2 cloves garlic, minced; 1/2 cup roasted, unsalted (or lightly salted) almonds (60g); 1/3 cup chickpea flour (40g); 1 tablespoon ground flaxseed; 1/2 teaspoon smoked paprika; 1/2 teaspoon fine salt; 1 1/2 cups cooked chickpeas (240g, or 1 15-ounce / 425g can chickpeas, drained and rinsed); 1 batch simple oven roasted beets (about 7oz / 200g cooked beets after preparation; substitute cooked, store-bought beets if you like); 6 burger buns, toasted if desired, for serving; Tthinly sliced cucumber rounds or quick pickled cucumber slices; Raw or quick pickled carrot ribbons; Lettuce leaves; Vegan ranch dressing, vegan tzatziki, or roasted beet ketchup

foodbook.com.pk

Craving a delicious and satisfying burger? These vegan burgers are packed with flavor and protein, and they're easy to make at home.

View full recipe on foodbook.com.pk

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Food processor
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Skillet
Baking sheet
Parchment paper
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Chef's knife
Cutting board
Measuring cup
Measuring spoon
Pastry brush
Airtight container

Ingredients

1 tablespoon olive oil
1 small white or yellow onion, chopped
2 cloves garlic, minced
1/2 cup roasted, unsalted (or lightly salted) almonds (60g)
1/3 cup chickpea flour (40g)
1 tablespoon ground flaxseed
1/2 teaspoon smoked paprika
1/2 teaspoon fine salt
1 1/2 cups cooked chickpeas (240g, or 1 15-ounce / 425g can chickpeas, drained and rinsed)
1 batch simple oven roasted beets (about 7oz / 200g cooked beets after preparation; substitute cooked, store-bought beets if you like)
6 burger buns, toasted if desired, for serving
Tthinly sliced cucumber rounds or quick pickled cucumber slices
Raw or quick pickled carrot ribbons
Lettuce leaves
Vegan ranch dressing, vegan tzatziki, or roasted beet ketchup