Name: Carrot Spinach Chickpea Burgers with Cilantro Aioli recipe by Sonia Shringarpure at BetterButter
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: 2 cups canned garbanzo beans (kabuli chana); 2 Carrots; 1 bunch spinach (reserving few aside); 1 bunch spring onions (white and light green parts); 3 red sweet peppers or 1 red capsicum; 6 cloves garlic; 3 tsp pani-puri concentrate; 1 tsp cumin powder; 1 tsp madras curry powder (MDH brand); 2 tsp Red Chili powder; 1/4 tsp turmeric powder; 2 tbsp flax seed meal (powder); 1/4 cup breadcrumbs (or more); Salt and black pepper powder to taste; Panko/plain breadcrumbs as per need; 6 tbsp water; Olive oil for frying; 4 burger buns or ciabatta buns; For Cilantro Aioli---; 1/4 cup mayonnaise; 2-3 Garlic Cloves; 1/4 bunch cilantro (coriander) including juicy stalks; 1 tbsp olive oil; For toppings---; 1 sliced zucchini roasted; 8 sweet peppers roasted; Few fried onion rings; 1/2 cup mayonnaise; 1 tsp hot red chili sauce/Chipolte sauce; Salt, pepper, and garlic powder as per taste

Ingredients Serving: 4

2 cups canned garbanzo beans (kabuli chana)
2 Carrots
1 bunch spinach (reserving few aside)
1 bunch spring onions (white and light green parts)
3 red sweet peppers or 1 red capsicum
6 cloves garlic
3 tsp pani-puri concentrate
1 tsp cumin powder
1 tsp madras curry powder (MDH brand)
2 tsp Red Chili powder
1/4 tsp turmeric powder
2 tbsp flax seed meal (powder)
1/4 cup breadcrumbs (or more)
Salt and black pepper powder to taste
Panko/plain breadcrumbs as per need
6 tbsp water
Olive oil for frying
4 burger buns or ciabatta buns
For Cilantro Aioli---
1/4 cup mayonnaise
2-3 Garlic Cloves
1/4 bunch cilantro (coriander) including juicy stalks
1 tbsp olive oil
For toppings---
1 sliced zucchini roasted
8 sweet peppers roasted
Few fried onion rings
1/2 cup mayonnaise
1 tsp hot red chili sauce/Chipolte sauce
Salt, pepper, and garlic powder as per taste

Instructions

To make cilantro aioli---
Macerate garlic, oil and cilantro with mortar and pestle or crush with rolling pin. Combine the crush with mayonnaise and whisk till smooth.
Dissolve flax seed powder in 6 tbsp water and leave it to rest for 5 minutes.
In food processor, grind coarsely garbanzo beans, carrots, spinach, all masala powders, salt, pepper powder, garlic, pani-puri concentrate and flax meal. Remove to a bowl.
Chop capsicum/sweet peppers finely. Add them to the chickpea mixture.
Slice spring onions thinly and add it to the mixture. Whisk well.
Add breadcrumbs and mix well. If mixture seems loose, add more breadcrumbs.
Refrigerate for 20 minutes to firm them up.
Make thick patties and dredge them with breadcrumbs both sides. Shallow fry both sides till golden brown on med low flame flipping carefully while frying these tender patties.
To assemble the burger---
Very lightly toast the burger/ciabatta buns in oven or heated skillet.
Cut zucchini in slices and marinate with salt, pepper, and garlic powder. Roast or grill zucchini. Roast sweet peppers.
On burger bottom half, stack spinach, roasted peppers and zucchini, onion rings. Top it with cilantro aioli and chickpea patty.
Top it with remaining zucchini onion rings, spinach, and chipotle mayonnaise or mix mayonnaise with hot red chili sauce.

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