Chickpea Crunch Burgers
These veggie burgers were inspired by falafel. Instead of deep-frying them we coat the patties in cooked bulghur wheat which turns crispy as it pan-fr...ies. Though not an exact dupe, we think this provides a satisfying and healthy alternative. They make a great addition to a salad bowl like tabbouleh, or use them to fill pitta breads. Read more
points
fibre
spices
seeds
points
fibre
spices
seeds
NUTRITION PER SERVING (Read more)
Notes
Note: To cook bulghur, place 50g of bulgur in a saucepan with 175ml of water and a pinch of salt. Bring to a gentle simmer and cook, uncovered, for 10-12 minutes until the water has evaporated. Make sure the grains are dry before adding them to the burger mix.
The finer your onions are diced, the better the texture will be. A food processor can be used for this if you have one.
Freezing Instructions: Burgers can be frozen for up to 3 months. Wrap well. Allow to defrost overnight in the refrigerator and let sit out for 30 minutes to lose fridge chill before cooking as usual. No other components can be frozen.
points
fibre
spices
seeds
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