Chickpea burgers with dried tomatoes
Vegetarian recipe. #vegetableeasyrecipe
For this recipe, you can use leftover chickpea or boil on purpose.
Chickpea 1/2 cup (or 1 can of chickpeas)
Boiled and smashed potato 1 (or 2 small ones)
Dried tomatoes in oil 4 (4 half dried tomatoes)
Stale bread made with whole wheat*, 1/4 cup
Bread crumbs ½ cup
Extra virgin oil 2/3 teaspoons
Flour 2/3 teaspoons
Bicarbonate ½ teaspoon
Salt and Pepper
1 egg -optional
grated Parmigiano cheese – optional – 2 teaspoons
Soak chickpeas, then wash and boil with 2/3 cups water. Add bicarbonate. Boil until cooked and add salt just a few minutes before they’re ready. Make sure to drain well after cooking. If you use canned chickpeas, skip this step.
Drop your stale whole wheat bread into your food processor, mix well, add chickpeas, smashed potato and dried tomatoes, mix again. Optional: add 1 egg and Parmigiano cheese.
Make a uniform and elastic dough, drop into a bowl, then tear off some “abricot” size dough and form into small balls or shape as you like (the smaller they are, the sooner you cook them) . Then, press the croquettes first into the flour, then into the breadcrumbs.
Warm a non-stick pan and grease with extra-virigin oil (you do not have to fry them!), cook on both sides, serve. They’re delicious.
*stale rye bread is perfect.
* you can prepare your “chickpea” dough in advance and store in your fridge.
Background music: “Feeling good”, by Muse, great live version here.