Chickpeas mini vegan-burger
Signed by: Vivien Reimbelli
Prep work
15min
Cooking
50min
Vivien Reimbelli
Italy
Chickpeas mini vegan-burger
indulging recipes in its lighter version
Ingredients
- 2 tablespoons rice flour
- 60 g wheat flour
- 30 ml milk
- 10 g butter
- 4 g yeast
- 50 g dried chickpeas
- 10 g purple spring onions
- a small handful of rosemary
- a bunch of sesame seeds
- - salt and pepper, to taste
- 2 tablespoons extravirgin olive oil
- 1/2 teaspoon oregano
- 1 cucchiaino di sesami seeds
- - sale
The prevoius evening place the dry chickpeas in a bowl fulfilled with cold water.
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.
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.
Rinse the chickpeas, place in the Cook Processor bowl with 1 litre of water.
Select boil and cook for 40 minutes.
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.
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.
In a frying pan fry the discs with 2 tablespoons of oil, sprinkle with the chopped rosemary and season with salt and pepper.
Slice the buns, top with the sliced spring onions and complete with the chickpeas burger.