Tandoori Chickpea Burgers with Pickled Cucumbers & Tamarind Aioli

Tandoori Chickpea Burgers

with Pickled Cucumbers & Tamarind Aioli

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dinner

Chutney comes to us from India, where it’s a mainstay at all meals. It is made by combining fruits, vegetables, vinegar and herbs and letting it cook down for hours. As you might guess, there are endless varieties! In this recipe, we’re sending you a tangy tamarind chutney. Its taste is comparable to lemons, apricots, and dates, and is a perfect accompaniment to these chickpea burgers!

Winter Recipes Party Foods Spring Recipes Soy-Free Nut-Free High-Protein Gluten-Free Dinner Indian Root Vegetables Leafy Greens Beans/Legumes
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
680
FAT
20g
CARBOHYDRATES
85g
PROTEIN
23g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 sweet potato
  3. 1 can chickpeas
  4. 1 shallot
  5. 2 cloves garlic
  6. 1 cucumber
  7. 1 tbsp white vinegar
  8. 3 tbsp Follow Your Heart Soy Free Vegenaise
  9. 2 tbsp tamarind chutney
  10. ¼ cup gluten-free panko breadcrumbs
  11. 2 tsp tandoori spice
  12. 4 lettuce leaves
  13. 1 tbsp + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Preheat the oven to 425°F. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
2
Roast the sweet potato fries
Cut the sweet potato into ½ inch thick wedges. Transfer the wedges to a baking sheet and toss with 2 tsp vegetable oil, and a pinch of salt and pepper. Roast the sweet potato wedges until crispy and well browned in places, about 15 to 20 minutes.
3
Prepare the pickles and tamarind aioli
Drain and rinse the chickpeas. Peel and thinly slice the shallot. Peel and thinly slice the garlic. Thinly slice the cucumber. Add the cucumber to a small bowl with the white vinegar, and set aside to pickle. In a small bowl, whisk together the Vegenaise and tamarind chutney.
4
Prepare the burger mixture
Add cooked quinoa, ½ cup chickpeas, tandoori spice, panko breadcrumbs, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary, about 10 pulses.
5
Cook the burgers
Divide the burger mixture into 4 and press firmly to form patties. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the burgers and cook until crispy and heated through, about 5 to 7 minutes per side.
6
Serve
Place the lettuce leaves onto plates and top with the tandoori chickpea burgers. Layer on the thinly sliced shallot and garlic, pickled cucumbers and tamarind aioli. Serve with sweet potato wedges. Dig in!