Recipe for moist, nourishing and flavorful spiced vegan burger patties made with ground chickpeas, quinoa and roasted pumpkin
3/4 cup dried chickpeas (2 cups cooked)
1/3 cup quinoa (1 cup cooked)
1 1/2 cups roasted pumpkin, mashed
1/4 cup sun-dried tomatoes
1 small red onion, chopped
1 clove garlic, minced
1-inch piece ginger, minced
1/3 cup fresh parsley, chopped
2 jalapeños, seeded and chopped
2 tablespoons tahini
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace or nutmeg
1 teaspoon baking powder
2/3 cup chickpea flour (besan), or as needed
1 1/2 teaspoon sea salt, or to taste
fresh ground black pepper to taste
Rinse the chickpeas, cover with water, and soak for at least 8 hours or overnight. Meanwhile, rinse the quinoa and soak in 2/3 cup water overnight in a small saucepan.
Drain and rinse the chickpeas, transfer to a medium saucepan, cover with water, and bring to a boil. Reduce the heat to low, cover, and simmer until the beans are soft, about 1 hour.
Bring the quinoa to a boil, reduce the heat to low, cover, and simmer until the water has evaporated, about 15 minutes. Set aside to cool.
Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop.
To roast the pumpkin, cut it in half, scoop out the pulp and seeds, and transfer to a baking dish with a small amount of water. Bake in a preheated 350° oven until fork tender — 40 to 50 minutes, depending on the size of the pumpkin. Let cool and remove the skin. Mash with a fork or potato masher and set aside.
When the chickpeas are cooked, drain and transfer to a food processor. Pulse into a fine meal. Add most of the onion, the garlic, ginger, parsley, jalapeños, sun-dried tomatoes and tahini and pulse until smooth.
Put 1 1/2 cups of the roasted and mashed pumpkin in a large bowl. Stir in the chickpea mixture until well combined. Stir in the remaining onion, spices, quinoa, and salt and pepper. Add enough chickpea flour to get a mixture that is moist but dry enough to shape into patties. Chill for 30 to 60 minutes.
Line a baking sheet with parchment paper and preheat an oven to 375°. Shape the chickpea pumpkin mixture into 2 to 3 inch patties and transfer to the baking sheet. Bake for 15 to 20 minutes per side until golden.
Serve as burgers with chutneys or just as they are with your favorite condiments and a side salad.