This dukkah chickpea burgers are bursting with flavour and full of plant-based protein.
For the patties, I use chickpeas and carrot as a base and is infused with dukkah, mint leaves, onion and tahini. I paired my burger patties with nigella seeds burger buns, sauteed radicchio with pomegranate molasses, and topped with crispy onion.
Dukkah Chickpea Burger
Dukkah chickpea burger
- 150g dry chickpeas
- 1 eschalot or small red onion, diced
- 2 carrots, peeled and shredded
- 2 tbsp tahini
- small bunch of mint leaves, chopped
- 1/2 tsp ground coriander
- 1/4 cup dukkah
- 2 heads radicchio, torn and roughly chopped
- 1 tbsp olive oil
- 2 tbsp pomegranate molasses
- Burger buns
- melted cheese
- Wash and rinse the chickpeas. Add to a large pot, cover with 2 inches of water and boil over high heat. Cook for 5 minutes. Cover the pot, turn off the heat, and let sit for 1 hour. Drain, rinse lightly and dry thoroughly.
- Put the chickpeas, eschalot, tahini, mint leaves, and ground coriander in a food processor. Pulse until combined, but not smooth. Put the chickpeas mixture in a bowl, add grated carrot, and dukkah. Season with salt and pepper, and mix very well. Place the mixture in a fridge for 1 hour.
- Divide and shape the mixture into 4-6 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat the oil in a non-stick frying pan over medium heat and cook patties for 2-3 minutes on each side.
- Heat oil over medium heat in a large skillet. Add radicchio, season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add pomegranate molasses and stir to combine.
- To serve, slice each bun and fill with sauteed radicchio, a burger, mint leaves, and topped with crispy onion.