Quinoa and Chickpea Burger – Gluten-free version

👨‍🍳 Method

For the Meatball mix

1. 1
   Partly mash the chickpeas with a fork.

   Bowl
2. 2
   Mix the chickpeas with the quinoa, onion, garlic, egg, gluten-free flour blend, cumin, paprika, salt and black pepper until evenly combined.
3. 3
   Chill the mixture 20 minutes.

   Refrigerator
4. 4
   Shape the mixture into 4 flat round patties 10 cm across.

To assemble

1. 5
   Heat the pan over medium-high heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 6
   Fry the meatballs 4–5 minutes per side, until they are browned.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 7
   Serve with rolls, tahini and fresh vegetables.