Craving comfort food? How about a tasty burger, but with chickpeas! Great for a lazy Sunday afternoon!
For 6 people, preparation time 70 minutes, waiting time 20 minutes
Ingredients
- 150 g sweet potatoes
- 80 g millet
- 240 g canned chickpeas, drained
- 2 garlic cloves, peeled
- grated zest of ½ lemon
- 25 g oats
- 1 tsp ground cumin
- ¼ tsp smoked paprika powder
- fruit pulp of ½ mango
- 1 red pepper,
seeds removed
- 1 tbsp white wine vinegar
- 2 tsp maple syrup
- 6 burger buns
- Lettuce leaves
- some coarsely grated carrot and red cabbage
- mayonnaise
- Additionally needed:baking paper and a food processor
Read also: ‘Recipe:chickpea curry‘
Preparation
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- Peel the sweet potatoes and cut them into pieces. Boil them for 10-15 minutes. Drain and allow to evaporate.
- In the meantime, sprinkle the millet in a pan and add enough water to cover the millet. Bring to the boil, put a lid on the pan and turn off the heat. Let it soak for 15-20 minutes, until all the water has been absorbed.
- Put the chickpeas with the garlic, lemon and ¼ tsp salt in the food processor. Grind briefly. Add the potatoes and mash until smooth. Add the puree to the cooked millet.
- Add the oats, cumin, paprika and 1 tablespoon olive oil. Mix everything and let it cool.
- Form 6 burgers from the mixture and place them on the baking tray. Bake the burgers for 15-20 minutes.
- Meanwhile, roughly chop the mango and the pepper and add them to the teaspoon of salt, vinegar,
2 tablespoons of olive oil and the maple syrup in the food processor. Puree smooth. Cut open the sandwiches.
- Mix the lettuce, carrot and cabbage with some mayonnaise. Sprinkle the bottom halves of the bread with the sauce. Top them with the burgers and lettuce. Cover with the top bread halves.
