Name: Curried Chickpea Burgers
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 cup quinoa ((make sure it's cooked and completely cooled before using)); 1 can chickpeas ((rinsed, drained, and dried)); 1 tbsp avocado oil ((omit if avoiding oil)); 1 pinch sea salt; 1 tsp curry powder ((or store-bought)); 1.5 cups yellow potatoes (small diced, peeled); 1 tbsp avocado oil ((plus more for cooking burgers*)); 1 pinch sea salt; 1 tsp curry powder ((or store-bought)); 3 tbsp water; 0.66 cup cashews (raw or roasted (sub seeds if nut sensitive)); 1 small serrano (pepper, deseeded and minced (optional)); 2 tbsp ginger (fresh minced (skin removed)); 4 cloves garlic (minced); 0.75 tsp sea salt ((divided)); 2 tbsp harissa paste ((sub tomato paste for less heat, or a curry paste of choice)); 0.5 cup fresh cilantro ((optional)); null null butter lettuce (Leaves or Mixed Greens); null null red onion (Sliced); null null spicy mango chutney; null null vegan naan

Instructions

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1

Prepare cooked and cooled quinoa (1 cup) if not already done, ensuring it is completely cooled before use.
2

Preheat oven to 375 F (190 C). On a parchment-lined baking sheet, toss chickpeas (1 can) with avocado oil (1 tbsp), sea salt (1 pinch), and curry powder (1 tsp). Bake for minutes (20) until chickpeas are cracked and dry. Remove and set aside. Keep oven on.
3

In an oven-safe medium skillet, combine yellow potatoes (1.5 cups) with avocado oil (1 tbsp), sea salt (1 pinch), and curry powder (1 tsp). Cover and cook for minutes (4). Reduce heat to medium-low, add [3-4 tbsp water], and cover again. Cook until potatoes are tender and browned. Mash until nearly creamy.
4

Add baked [chickpeas] to a food processor with cashews (0.66 cup), serrano (1 small) (optional), ginger (2 tbsp), garlic (4 cloves), sea salt (0.75 tsp), harissa paste (2 tbsp), and fresh cilantro (0.5 cup) (optional). Blend into a semi-loose dough. Add quinoa (1 cup) and pulse until a textured dough forms (do not purée).
5

Transfer the mixture to a mixing bowl and add the mashed [yellow potatoes]. Stir to combine well. Taste and adjust seasonings as needed.
6

Divide the mixture into roughly 0.66-cup portions and form into discs about 0.75-inch in height.
7

Heat the skillet over medium heat. Add a little oil and cook the burgers for [2-3 minutes] until golden brown on the bottom. Flip, then transfer the pan to the oven and bake for [12-15 minutes] to ensure thorough cooking.
8

Serve burgers with optional [butter lettuce] or [mixed greens], [sliced red onion], [spicy mango chutney], or [vegan naan].
9

Store leftover patties covered in the refrigerator for up to [3-4 days]. For longer storage, freeze cooked and cooled patties (or before sautéing and baking) in a freezer-safe container for up to month (1). Reheat in a 375 F (190 C) oven until warmed through.