1 can chickpeas 15.5 oz or 1.5 cups fresh cooked (drained and rinsed)
2 tbsp chickpea flour or gluten free four
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 cumin
2 – 3 tsp matcha green tea powder
2 tbsp Olive Oil
Method
Preheat oven to 400°. Break cauliflower into florets. Cut beets in to 1 inch square cubes. On a baking sheet drizzle 1 tbsp olive oil and add the cauliflower to one side and the beets to the other. Roast for 30 minutes until easy to pierce with a fork. (You may want to pull the cauliflower out sooner – sometimes the beets can take a bit longer.) Remove from the oven and let cool.
Heat 1 tsp olive oil in a skillet and add onion and garlic. Saute until onion is cooked through and translucent. Remove from heat.
In a food processor pulse the chickpeas until mealy. Remove to a large bowl. In the same food processor add 2 cups cauliflower, 1 1/2 cup beets and the onion garlic mixture. Pulse until mealy and still textured. Remove to a bowl with the chickpeas and blend. (You may find you have extra roasted veggies – they make great salad toppings.)
Add spices and matcha green tea, stirring the mixture until well combined. Add the chickpea flour and let sit for 5-10 minutes.
Form 5-6 burger patties burger patties and set on a plate to rest.
In a skillet, heat 1 tsp olive oil and place burger patties in a pan. Cook approximately 5-7 minutes on each side until slightly browned and toasted. Remove to a serving platter. When ready to serve, place between two lettuce leaves, garnishing as desired.
Serve with garnishes: pickled red onion, avocado, leaf lettuce, tomato, pea sprouts etc.
