Tandoori Chickpea Burgers

Preheat the oven to 375°F. Peel and thinly slice the shallot and garlic. Small dice the cucumber.Thinly slice the radishes and cut into matchsticks. Drain and rinse the chickpeas. Peel the carrots and cut into 4 inch long sticks (you want a “fry shape”). Add the carrot to a baking sheet and toss with 2 tsp olive oil, salt and pepper. Bake fries until crispy and browned in places, about 10 to 15 minutes.

Add the quinoa, 1 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 spirals burst and all of the water is absorbed, about 8 to 10 minutes.

In a separate small saucepan, combine the sliced shallot and garlic, just ¼ cup apple cider vinegar, turbinado sugar, ½ cup water, and a pinch of salt. Bring to a boil, reduce heat to low, and simmer until you’re ready to serve. In a small bowl, combine the diced cucumber, remaining apple cider vinegar, Vegenaise, dried dill, and a pinch of salt. Mix the cucumber dill sauce.

Add the chickpeas, cooked quinoa, panko breadcrumbs, tandoori spice, and ¼ tsp salt to a food processor. Pulse until well combined, scraping down the sides as necessary. Divide the burger mixture into 4 equal portions and press firmly into patties, about ¾ of an inch thick each.

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the tandoori chickpea burgers and cook until crispy and heated through, about 4 to 6 minutes per side.

Separate the Roma crunch leaves and divide between large plates. Top with burgers, pickled garlic and shallots, and radishes. Drizzle the burgers with cucumber dill sauce and serve with carrot fries. Dig in!