Updated: Aug 28, 2021
So I have been exploring the whole veggie burger thing, looking at recipes, trying out different combinations. So this is my first veggie "meat" style recipe. I did try it out with black beans but it gave it a different flavor profile than what I wanted. So it seams chickpeas are the perfect binding agent. Enjoy
Next up, burgers -
I box of pasta, cooked as directed on package
1, 15 oz. can chickpeas, drained, rinsed and dried.
3 large Zucchini, shredded
4 cups of homemade marinara - see recipe on an earlier post.
½ cup rolled oats
2 shallots, minced
1 red bell pepper, minced
4 cloves of garlic, minced
5 sprigs of fresh oregano
a handful of fresh basil leaves, chopped
2 tablespoons nutritional yeast
The zest from one lemon and half the juice.
Salt and pepper to taste
Red pepper flakes to taste
Preheat oven to 400 degrees
Line two baking sheets with parchment paper
In a large bowl, place zucchini, drizzle with olive oil, season with salt, pepper, and red pepper flakes, toss to coat, and spread out on the baking sheet. Place in the oven and roast for about 20 minutes, or when most of the liquid is gone and they are a bit crispy. Remove and transfer to a large bowl. Reduce oven to 375 degrees.
While zucchini is roasting, in a medium skillet over high heat, drizzle some olive oil and add the shallots and red bell pepper and sauté until soft. Remove from heat, stir in garlic, lemon zest and juice, fresh herbs, and transfer to bowl with zucchini.
In the food processor place chickpeas, rolled oats, and yeast and pulse until a ball starts to form and the mixture holds together when pressed between fingers. Transfer mixture to the zucchini bowl. Using your hand, combine all ingredients. Then form into about 2 inch balls and place on the lined baking sheet, repeat until done. Baking in the oven for about 20 to 25 minutes or until balls are golden brown. Remove from the oven.
While Zucchini balls are baking warm marinara sauce.
Place pasta in serving bowls, add zucchini balls and cover in sauce and garnish with fresh herbs – Enjoy