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Vegan Chickpea Burgers with Zucchini and Bulgur
KOPIASTE15Ingredients
90Minutes
140Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2 cups cooked chickpeas (leftover, from chickpea stew)
- 1 large onion (grated)
- 1 garlic clove (mashed)
- 225 grams zucchini (3/4 cup when drained or 2 medium zucchini)
- 2 Tbsp. olive oil (if needed)
- 1 Tbsp. salt
- freshly ground black pepper
- 1/2 tsp. cumin
- 3/4 cup wheat (Bulgar)
- 2 Tbsp. all purpose flour
- 1 Tbsp. spice (mixture)
- 1 Tbsp. dried mint
- 1/4 cup parsley (finely chopped)
- flour (More, to dredge them, about ¾ cup)
- olive oil (for frying, about 1 cup)
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium900mg38% |
| Potassium190mg5% |
| Protein4g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium4% |
| Iron8% |
* 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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