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Brown Chickpea and Eggplant Veggie Burger
VEGANLOVLIE19Ingredients
55Minutes
230Calories
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Ingredients
US|METRIC
11 SERVINGS
- 2 cups black chickpeas (dried brown/, yield 4 and a half cup cooked)
- 700 grams eggplant
- 1 Tbsp. soy sauce (use Tamari for gluten-free or use a little salt or check the blog for a soyfree gluten-free soy sauce substitute)
- 1 cup leaves (chopped coriander, cilantro)
- 1/4 cup water (from the cooked chickpeas)
- 3/4 cup water
- 1 cup rolled oats (use gluten-free certified if required)
- 2 green chilies
- 1 tsp. paprika
- 1 tsp. cumin
- 1 Tbsp. minced ginger
- 2 Tbsp. tomato puree
- 1 Tbsp. maple syrup
- 1 Tbsp. lemon juice
- 12 curry leaves
- salt
- pepper
- 3/4 cup buckwheat flour (or as needed for coating, you may substitute with rice flour, other gluten-free flour or regular all-purpose flour will work too if you do not need this to be gluten-free)
- oil (for frying)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium630mg18% |
| Protein12g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber15g60% |
| Sugars4g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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