Curry-Spiced Chickpea Burgers
After work, I was craving some curry. I looked through my fridge and cabinets to see what I could come up with for dinner. I had a can of chickpeas, some awesome Engage Organics Salt-free spices, and vegetables. It was the perfect recipe for some Curry-Spiced Chickpea burgers.
Before diving into the recipe, let me tell you about the Curry Creations from Engage Organics and the health benefits. The Curry Creations is a popular, exotic blend of East Indian flavors. It’s a special mixture that includes a heavy blend of turmeric. Turmeric has been heavily studied in the Indian systems of medicine and modern medicine for illnesses like:
- Cystic fibrosis
- Hemorrhoids
- Gastric ulcer
- Colon cancer
- Breast cancer
- Atherosclerosis
- Liver diseases
- Arthritis
- Alzheimer’s disease
- and so much more!
In studies, it showed evidence that it reduced stress and helped cognitive functions. It is also an antioxidant and anti-inflammatory. After a long run or strenuous activity, I like to eat something with turmeric for a quicker recovery. I can go on forever about the amazing benefits, but you are probably starving now and want to hear about this amazing Curry-Spiced Chickpea burger.
I added some sweet potatoes on the side to make it even more awesome. This dish makes 2 patties.
| Amount | Ingredient |
|---|---|
| 2 | Whole wheat buns |
| 1 1/2 Cups or 1 15oz can | Cooked chickpeas |
| 1/4 Cup | Plain Greek Yogurt (use vegan yogurt to make dairy-free) |
| 2 Cloves | Garlic |
| 1 | Lemon |
| 1 | European cucumber |
| 1 pound | Sweet potatoes |
| 1 | Yellow onion |
| 2 Tablespoons | Chickpea flour |
| 1 Tablespoon | Engage Organics Curry Creations |
| 1/4 Cup | Parmesan cheese (use vegan alternative to make dairy-free) |
| Step | Directions |
|---|---|
| 1 | Preheat the oven to 450 degrees F. To prepare the ingredients, start by draining and rinsing the canned chickpeas. Take 2/3 of the chickpeas and place in a bowl. Next, use a fork and smash them suckers. The remaining chickpeas will be whole. Next, peel and mince the garlic. For the lemon, you are going to quarter and deseed it. Then, you are going to thinly slice that long, European cucumber. Grab the onion and small dice that tear-jerker. Finally, cut the sweet potatoes in 1/2 inch thick rounds. |
| 2 | In a medium bowl, mix the yogurt, 2 lemon wedges’ juice, and 1/4 of the minced garlic. Next, add a little olive oil drizzle and combine. Mix in a little pepper and salt to taste. |
| 3 | Take the whole chickpeas and rounded-sliced sweet potatoes and place on a baking sheet. Drizzle a little olive oil to keep from drying out in the oven. Next, I used a 1/3 of the Engage Organics Curry Creations and sprinkled it over the sweet potatoes and whole chickpeas. Cook for 18 to 20 minutes. The sweet potatoes should be slightly browned and tender, and the chickpeas slightly crispy. |
| 4 | As the chickpeas and sweet potatoes are cooking, let’s get started on burgers’ seasoning. In a large, non-stick pan heat 2 teaspoons of olive oil over medium heat. Mix in the onion, remaining garlic and Engage Organics Curry Creations. Cook over medium heat for about 3 to 5 minutes. Once it’s softened and fragrant, remove from pan. Transfer it to the bowl of smashed chckpeas and mix well. Now, added the chickpea flour and Parmesan cheese. Mix well. |
| 5 | Once the chickpea mixture is cool enough to handle, form your soon-to-be delicious patties. It should be about 1-inch thick. |
| 6 | Drizzle a little olive oil on the pan and cook each side of the patty for about 3-4 minutes, or until browned. You are cooking this on medium-high heat. Once they are done cooking, I threw the buns on the pan to for a minute to toast them with the flavor in the pan still. |
| 7 | It’s time to put together the dish! |
| 8 | Gently place the cooked patties on the toasted buns. Top the patty with the lemon-yogurt mixture and cucumber. The remaining lemon wedges can be used as garnishes for extra lemon flavor. Next to the ready-to-eat buns, place your perfectly cooked sweet potatoes and whole chickpeas. Enjoy! |
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