Adapted from: CHICKPEA QUINOA BURGERS by Esther’s Executive Chef Deb Gleason
I have been following Esther the Wonder Pig’s FB for the last few months and recently they began Esther’s Kitchen. It is full of fabulous recipes and kitchen hints and tricks.
I tweeked this recipe a bit to bring down the carbs by replacing brown rice flour with almond flour. Almond flour has 9 g of carbs to 9 grams of protein! I replaced the quinoa with the couscous as the carbs are sligtly less than quinoa but is was more for taste. If you prefer quinoa it won’t make much of a difference if you add it back in. I also added the nutritional yeast flakes whick added 6.4g of protein.
This burger is very satisfiying naked but if you crave some carbs and don’t want a regular carb loaded burger bun try Pita Gourmet High Protein Pita. 1/2 pita has only 5 net grams of protein. 5g fibre and 4 Weight Watchers points.
Other suggestions for adding protein would be avocado slices, cheese or if you prefer non-dairy try nut cheese.
Chickpea Couscous Burgers Recipe
By July 23, 2014Published:
- Yield: 7 Servings
- Prep: 15 mins
- Cook: 10 mins
- Ready In: 25 mins
- 2 cups chickpeas cooked
- 1 cup couscous cooked
- 3/4 cup zucchini shredded
- 2 garlic cloves, minced
- 2 green onion minced
- 1 carrot minced
- 1/2 onion white, minced
- 1/4 cup almond flour
- handful cilantro chopped
- 1/4 cup nutritional yeast flakes
- 1 tsp hot sauce (optional)
- 1 tsp mustard
- 1/2 tsp sea salt
- pepper to taste
- Place chickpeas in a bowl and mash with a potato masher until mostly mashed but with some chunks remaining.
- Add in remaining ingredients and stir well (using hands is best).
- Form burgers by taking 1/2 cup of the mixture at a time and forming a tight ball in your hands. Flatten so burgers remain fairly thick.
- BBQ on low-med heat flipping after a few minutes. Press down with spatula and grill other side. Makes 7 burgers.