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Chickpea & tofu burger Rating average       PreviewIngredientsPreparation
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0 0 Easy 124 Kcal Recipe card 30 Minutes

This chickpea and tofu burger is a concentrate of unsaturated and healthy fats, vegetable proteins and vitamins.

Tofu is a very interesting vegetable food: based on soy, practically a vegetable cheese; very rich in fats, proteins, with a neutral flavor, which is well suited to being cooked in many ways, we need it both for first and second courses, but also for desserts.

To get a Gluten free recipe, replace the breadcrumbs with cornmeal.

Mara Di Noia- Vegachef & Food Therapist
Ingredients for 4 persons
  • 300 gr Chickpeas
  • 200 gr Courgettes (Zucchini)
  • 20 gr Olives Taggiasche
  • 200 gr Tofu
  • 20 gr Basil
  • 20 gr Parsley
  • 5 gr Salt
  • 30 gr whole Breadcrumbs
Preparation for 4 persons step
Boil the chickpeas and dry them.
Cut the courgettes (zucchini) and the tofu in pieces.

Insert all ingredients into Vento jar:
Parsley: 20 gr (0,7 Oz)
Basil: 20 gr (0,7 Oz)
Breadcrumbs: 30 gr (1,05 Oz)
Salt: 5 gr (0,175 Oz)
Olives Taggiasche: 20 gr (0,7 Oz)
Chickpeas: 300 gr (10,5 Oz)
Tofu: 200 gr (7 Oz)
Courgettes: 200 gr (7 Oz)
Well, now turn the knob and set the speed indicated in the following step.
Vento has to blend at speed 30 for 1 minute
Now press STOP to end the blending.

The consistency must be thick enough to make burgers.
Divide the dough into 6 parts, and form burgers.

Place them on a baking sheet lined with baking paper, bake at 200°C for 20 minutes or quickly sauté in the pan until they are crisp.

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