Ingredients
-
180 g Dried chickpeas
-
150 g Beetroot
-
1 Red Onion
-
1 clove Garlic
-
1 teaspoon Smoked paprika
-
1 teaspoon Salt
-
2 tablespoons Olive Oil
-
(to taste) Lemon juice
-
1 tablespoon (for coating the patties) Flour
-
Olive oil for frying
Directions
1. Prepare the Burger Mixture
Soak the chickpeas the day before or at least a few hours before preparation.
Drain, rinse, and blend the soaked chickpeas into a paste using a blender or food processor.
Peel the beetroot, cut it into cubes, and also process it in the food processor. Finely chop the onion and grate the garlic. Combine the ground chickpeas, beetroot, onion, and garlic. Add all the spices, olive oil, and lemon juice, and mix everything with your hands until you get a compact mixture.
2. Cook the Burgers
Cover the mixture with plastic wrap and refrigerate for an hour or longer to firm up. Once chilled, divide the mixture into six equal parts and shape each into a patty with damp hands.
Coat each patty in flour. Heat a few tablespoons of olive oil in a deep pan (about 2 to 3 tablespoons is enough). Fry the patties for a few minutes on each side until they are golden brown.
Serve the patties with your choice of sides and sauces. They can also be used for vegan burgers.
