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Chickpea Burgers with Ricotta Sauce

February 9, 2011 by epicureanvegan

Chickpea Burgers with Ricotta Sauce -- Epicurean VeganI saw this recipe in the January issue of Shape magazine and knew it’d be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I’ll make 3. They were a little wimpy as 4 and since there’s 3 in my little vegan family, it’ll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I’ll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.

INGREDIENTS:
1-15 oz can chickpeas, drained and rinsed
1/4 C chopped parsley
1 clove garlic, minced
1 tsp cumin
1 tsp coriander
1 tsp Ancho chili powder
Black pepper
2 tsp egg-replacer powder + 2-1/2 Tbs water
1/4 C +2 Tbs panko or regular bread crumbs
1/3 C ricotta (I had some of my go-to tofu ricotta in the freezer)
2 Tbs plain nondairy yogurt
Whole wheat buns
Cucumber, sliced
Tomato, sliced
Spinach leaves

DIRECTIONS:
Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.

Chickpea Burgers with Ricotta Sauce -- Epicurean VeganStir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

(I also should have chopped the parsley more)

Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

Chickpea Burgers with Ricotta Sauce -- Epicurean Vegan

Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!

Chickpea Burgers with Ricotta Sauce
 
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I saw this recipe in the January issue of Shape magazine and knew it'd be a great one to make. I had to make some alterations to veganize it and to just make the process easier. The recipe is for 4 burgers, but next time, I'll make 3. They were a little wimpy as 4 and since there's 3 in my little vegan family, it'll just work out better. The recipe also called for panko breadcrumbs, but I forgot to pick some up, so I went with regular bread crumbs. Not a big deal, but I'll seek those out next time, too. These are pretty simple to throw together and dinner is ready in under 30 minutes.
Author: Epicurean Vegan
Ingredients
  • 1-15 oz can chickpeas, drained and rinsed
  • ¼ C chopped parsley
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Ancho chili powder
  • Black pepper
  • 2 tsp egg-replacer powder + 2-1/2 Tbs water
  • ¼ C +2 Tbs panko or regular bread crumbs
  • ⅓ C ricotta (I had some of my go-to tofu ricotta in the freezer)
  • 2 Tbs plain nondairy yogurt
  • Whole wheat buns
  • Cucumber, sliced
  • Tomato, sliced
  • Spinach leaves
Directions
  1. Place the top oven rack 8-10 inches from the broiler heat. Preheat oven broiler to high. In a small bowl, whisk together egg-replacer powder and water; set aside. In a large bowl mash the chickpeas a little with a fork; add the parsley, garlic, and spices; season with black pepper.
  2. Stir in the egg-replacer and 2 Tbs of the panko or bread crumbs. Pour remaining bread crumbs onto a plate and prepare a baking sheet with cooking spray. As you shape into 3 (or 4) patties, dredge them in the bread crumbs and place onto the baking sheet.
  3. Broil for 4-5 minutes per side. Meanwhile, combine the ricotta and yogurt in a food processor or blender.
  4. Serve burgers on the buns with the ricotta sauce, tomato, spinach, and cucumber. Enjoy!
3.5.3208

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Filed Under: Dinners Tagged With: burgers, Chickpeas, fast and easy, garbanzo beans, tofu ricotta, veggie burger

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Comments

  1. Monet says

    February 11, 2011 at 10:06 pm

    Yum! This looks so much better than the burger I almost ordered tonight. I love chickpeas…and I love the thought of that creamy ricotta sauce. I’m so glad it is finally Friday. I hope you have a wonderful weekend of relaxation, love and laughter. Thank you for sharing, my friend!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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