Chickpea Burgers with Ricotta Sauce
 
 
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:
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/02/09/chickpea-burgers-with-ricotta-sauce/