We bring you a new recipe: zucchini and chickpea burgers, ideal for those who do not eat meat or for those who simply want to add vegetables or legumes to their diet.
The amount of ingredients can vary according to the consistency that you want to achieve, one thing to keep in mind when assembling these burgers is to drain the water well from the zucchini and add the necessary flour to form the burgers so that they do not dry out. disarm
Ingredients for 4 units: Zucchini 300 gcooked chickpeas 250 g1 egg, onion, chickpea flour (approximately) 100 g or common flour (not self-rising), breadcrumbs, dried oregano or thyme, granulated garlic, pepper, salt and olive oil.
Wash the zucchini and cut off the ends. Grate using a coarse grater. Place in a colander, add a little salt and let stand for 15 minutes. Drain very well, pressing. Drain and rinse the chickpeas.
Blend the chickpeas with half an onion, a little oregano (or thyme). Add the zucchini, the egg and the flour, kneading well until you get a homogeneous mixture. Do not add all the flour at once, go little by little until it is malleable, but not very dry. Season to taste and leave to rest in the fridge for half an hour.
Form about 4-6 patties of about the same size, about 1.5-2 cm thick. Coat in the breadcrumbs and cook on the grill with a little hot oil, about 8-10 minutes on each side, turning them carefully.
You can accompany them with a salad, French fries or other vegetable garnish, or we can serve them like any other hamburger, with bread, cheese -or a vegetable equivalent, for vegans-, sauce of your choice, lettuce and tomato.