Chickpeas mini vegan-burger
The prevoius evening place the dry chickpeas in a bowl fulfilled with cold water.
Ingredients
- 2 tablespoonsrice flour
- 60 gwheat flour
- 30 mlmilk
- 10 gbutter
- 4 gyeast
- 50 gdried chickpeas
- 10 gpurple spring onions
- a small handful ofrosemary
- a bunch ofsesame seeds
- -salt and pepper, to taste
- 2 tablespoonsextravirgin olive oil
- 1/2 teaspoonoregano
- 1 cucchiaino disesami seeds
- -sale
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Step 1
The prevoius evening place the dry chickpeas in a bowl fulfilled with cold water.
-
Step 2
In the Stand Mixer bowl place the flour with the milk, the butter, yeast, sugar and a pinch of salt. Set to speed 2 to start kneading.
-
Step 3
Let the dough rise for 30 minutes, divide in 4 pieces and roll by hands to obtain 4 balll. Sprinkle with the sesamy seeds then bake for 30 minutes at 200°C.
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Step 4
Rinse the chickpeas, place in the Cook Processor bowl with 1 litre of water.
-
Step 5
Select boil and cook for 40 minutes.
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Step 6
When ready, rinse from the cooking water and place back in the bowl with the multiblade. Press Pulse for 12 seconds to obtain a creamy purèe.
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Step 7
Add the rice flour, the oregano, remove from the bowl and make 4 ball with the creamy chickpeas than press it to obtain 4 discs.
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Step 8
In a frying pan fry the discs with 2 tablespoons of oil, sprinkle with the chopped rosemary and season with salt and pepper.
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Step 9
Slice the buns, top with the sliced spring onions and complete with the chickpeas burger.
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Vivien Reimbelli
Step 1
The prevoius evening place the dry chickpeas in a bowl fulfilled with cold water.
Step 2
In the Stand Mixer bowl place the flour with the milk, the butter, yeast, sugar and a pinch of salt. Set to speed 2 to start kneading.
Step 3
Let the dough rise for 30 minutes, divide in 4 pieces and roll by hands to obtain 4 balll. Sprinkle with the sesamy seeds then bake for 30 minutes at 200°C.
Step 4
Rinse the chickpeas, place in the Cook Processor bowl with 1 litre of water.
Step 5
Select boil and cook for 40 minutes.
Step 6
When ready, rinse from the cooking water and place back in the bowl with the multiblade. Press Pulse for 12 seconds to obtain a creamy purèe.
Step 7
Add the rice flour, the oregano, remove from the bowl and make 4 ball with the creamy chickpeas than press it to obtain 4 discs.
Step 8
In a frying pan fry the discs with 2 tablespoons of oil, sprinkle with the chopped rosemary and season with salt and pepper.
Step 9
Slice the buns, top with the sliced spring onions and complete with the chickpeas burger.