Chickpeas Zucchini Burger
Nutritional Breakdown is for Patties ONLY
Calories 114 (6% from fat)
Fat 0.7 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 0 mg.
Sodium 284 mg.
Carb. 22.5 gram
Fiber 7 gram
Sugar 2.4 gram
Sugar Alcohol 0 gram
Protein 6.4 gram
2 cans (15 ounces per can) low sodium chickpeas, drained and rinsed
2 cups zucchini, grated and squeezed
1 cup carrots, grated
1 jalapeno pepper, seeds removed and chopped
1/4 cup chickpea flour
2 Tbsp. Sriracha sauce
1 tsp. cumin powder
2 tsp. garlic, minced
1 tsp. salt
fat free cooking spray
This recipe was originally posted on the Kiipfit.com website and sent to us from a reader to try. The taste is one of the best veggie burgers our tasting panel has ever tried. It's freezer friendly so you can prepare them in advance and quickly heat up a pattie whenever you want.
1. Mash the drained chickpeas into a paste. Then put all the ingredients, except cooking spray, into a large mixing bowl and combine with your hands.
2. Heat a non-stick pan over medium-high heat.
3. Divide the mixture into 8 servings. Roll each serving into a ball, then press down to form patties.
4. Once the patties are ready, lightly coat the pan with cooking spray and cook for 2-4 minutes per side, until lightly browned. Flip and repeat on the opposite side.
5. Serve the patties up on whole wheat buns with fixings like tomatoes and spinach leaves. Freeze the leftovers for easy re-heating anytime.
Yield: 8 Servings
The patties are freezer friendly. You can make them in advance and freeze them in freezer friendly containers.
To reheat, microwave them on high for 1 to 2 minutes.