Red Curry Chickpea Burgers with Tahini Slaw
These Red Curry Chickpea Burgers with Tahini Slaw have a crispy burger, crunchy slaw & creamy hummus, all served on a piece of warm naan.
Ingredients
FOR THE RED CURRY CHICKPEA BURGERS
- 1 15-ounce can chickpeas drained & rinsed
- 2 tablespoons aquafaba reserved from the chickpea can
- 1 cup cooked rice white or brown
- 1/2 yellow onion quartered
- 2 cloves garlic peeled
- 1/4 bunch cilantro
- 2 tablespoons red curry paste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1 teaspoon garlic salt
- 1/2 cup frozen corn thawed
- 1 cup panko bread crumbs
- oil for frying
FOR THE TAHINI SLAW
- 1/4 cup tahini
- 1/3 cup low sodium soy sauce
- 1/2 cup coconut milk from a can, I used full-fat
- 1 lime juiced, about 1 tablespoon
- 1 tablespoon agave or maple syrup
- 1-2 tablespoons red curry paste to taste
- 1 tablespoon rice vinegar
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- 10 ounces pre-cut slaw mix
Instructions
- Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine.
- Line a baking sheet with parchment paper. Use an ice cream scoop (or just eyeball it) to form the mixture into patties - I made 12 slider-size patties. Place them on the baking sheet and place in the freezer for at least 20 minutes.
- Meanwhile, prep the slaw by combining all of the sauce ingredients in a bowl. Whisk to combine, taste and adjust seasonings as needed. Place the slaw in a separate bowl. Right before serving, combine the sauce & slaw and toss to combine.**
- Heat some oil*** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides**** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties - or as many as you plan on eating.
- To assemble, toast the naan. Spread on hummus, then add the slaw, a patty (or 2), red onion & cilantro.
Video
Notes
*I used small pieces of naan and just folded them over to make the burger bun. If you can't find these, you can quarter a large piece of naan to make a top and bottom bun for 2 burgers. You can also just use burger buns. Just keep in mind that the patties will end up being more like a slider size.
**I suggest mixing the two together right before serving so you ensure the slaw doesn't get too soggy. You also don't need to add all of the sauce. Just pour in a little at a time until it looks right to you. You can serve the extra sauce on the side or save it for later.
***You can use as little or as much oil as you want - just be sure to use a good non-stick pan. You can shop my favorite one here.
****Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together.
Nutrition
Calories: 384kcal | Carbohydrates: 65g | Protein: 12g | Fat: 10g