• Karri Anne Cameron

Almond & Chickpea Burgers with Chipotle Mayo


Servings: 4

Macros: 367kcal, Fat 21g, Carbs 32g, Protein 12g, Fibre 7g

2 clove, Garlic

0.50 Cup, Slivered

1 can, Chickpeas

0.75 cup, Italian Parsley (Raw)

1 tsp, Ground Cumin

0.50 tsp, Coriander, Ground

0.06 tsp, Salt

1 large, Egg

4 tsp(s), Extra Virgin Olive Oil

2 tbsp., Mayonaise

0.50 tsp(s), Chipotle Pepper In Adobo Sauce

2 cup, shredded, Romaine lettuce

1 medium, Tomato

4 loaf, Mini Whole Wheat Pitas


Directions: In a small pan of boiling water, cook garlic for 3 minutes to soften. When cool enough to handle, peel, transfer to a large bowl, and mash with fork. Meanwhile in a skillet, toast almonds for 3 to 5 minutes, until lightly browned and fragrant. Transfer to a food processor or blender. Pulse on and off to grind almonds into a fine meal (be careful not to turn them into paste.) Add chickpeas to garlic, mash with potato masher or fork until no whole chickpeas remain. Add almond meal, parsley, cumin, coriander, and salt to taste. Stir to blend. Add egg and mix well. Shape the mixture into 4 patties. In a large nonstick skillet, heat oil over medium heat, add the patties and cook until browned and crisp on the outside, and heated through about 5 minutes per side. Meanwhile, in a small bowl, blend mayonnaise and chipotle pepper. Spread each burger with 1.5 tsps chipotle mayo. Divide half the lettuce and tomato evenly among bottom halves of pitas, add a burger, then top each with remaining lettuce and tomato.


#vegan

#teamange

#burger

#lunch

#chipotle