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Chickpeas mini vegan-burger

The prevoius evening place the dry chickpeas in a bowl fulfilled with cold water.

Start cooking

Tools

Details

14

Ingredients

9

Steps

Time

15'

Prep

50'

Cooking

65'

Total

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
Make it now
  • 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.

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Chickpeas mini vegan-burger

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.

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