🍔INGREDIENTS (4 burgers)
-4 Tbsp Okami Bio Extreme Energy Mix
-150 g dried chickpeas
-¼ red onion roughly chopped
-1 carrot peeled and roughly chopped
-2 cloves garlic
-2 Tbsp chopped parsley
-2 Tbsp chopped coriander
-1 tsp salt
-1 tsp ground cumin
-Extra-virgin olive oil
-8 Tbsp hummus
-1 medium red onion, very thinly sliced
-120 ml apple cider vinegar
-120 ml water
-½ tsp salt
-1 tsp cane sugar
-200 g drained canned chickpeas or cooked at home
-30 ml water or liquid from cooking your chickpeas
-1/2 garlic clove, peeled and chopped
-2 Tbsp lemon juice
-1 Tbsp tahini paste (optional)
-1/2 Tbsp extra-virgin olive oil
-1/4 tsp ground cumin
-1/4 tsp salt
1/ Soak the chickpeas for at least 24 hours.
2/ Place all the ingredientes in a small saucepan. Bring the mixture to a boil and cook for 3 minutes. Let the pickled onions cool to room temperature, at which point they should be sufficiently pickled to use.
3/ In a food processor, combine the soaked and drained chickpeas, onion, carrot, garlic cloves, parsley, coriander, salt and cumin. Process until fairly smooth. Leti t set for about 30 minutes in the refrigerator.
4/ In the meantime make the hummus. In the bowl of a food processor add all the ingredients and blend for a couple minutes, until the hummus is smooth and creamy.
5/ Then shape the chickpeas mixture into 4 burgers with your hands. In a large skillet over medium-high heat. Add burgers and cook until golden and warmed through.
6/ To assemble the burgers spread 2 tablespoons of hummus on each bottom bun. Place a Patty on top of each one and top with spinach and pickel onions. Top with remaining buns.