Brown Chickpeas & Broccoli Burger

Ingredients:

1. In a small bowl, mix 1/2 cup of milk and arrowroot flour. Keep it aside.
2. In a sauce pan, take 1/2 cup of milk and sugar. Bring it to boil.
3. Now set the flame to low, slowly pour the arrowroot flour and milk mixture, stirring continuosly with a whisk. 
4. Set the flame to medium and continue whisking the mixture until it thickens and becomes creamy. Turn off the flame and let it cool down.
5. Take the cooked mixture in a blender. Blend it until it turns smooth.
6. Now add salt, mustard powder, olive oil, vinegar and black pepper powder. Pulse it a few times until well combined.
7. Transfer the mixture into a bowl. If you want to preserve, store in an air tight container for 2-3 days.

1. To the above prepared Mayonnaise, add Sriracha/Tabasco sauce and tomato ketchup. Whisk thoroughly until well combined.

1. Take broccoli, garlic cloves, chopped tomato, salt and water in a pan. Cook until broccoli turns soft.
2. Add chickpeas and cook uncovered for 8-10 minutes. If there is still water remaining in the pan, drain it. Let the mixture cool down little bit.
3. Take the cooked mixture, garlic powder, cumin powder and paprika powder in a blender. Pulse it a couple of times until it becomes a coarse mixture. 
4. Now add chopped parsley, red onion and lemon juice. Check for salt, add more if needed (in Step 2, if you have drained the water out, you might need to add a little salt). The mixture might be a little soft at this stage.
5. Refrigerate the mixture for about 30 minutes.
6. Fold in the bread crumbs. If the mixture is still sticky add a little more bread crumbs or oat flour. Mix gently until well combined.
7. Now make 8 equal patties of the same circumference of the burger buns, about 1/2 inch thick. You can use a cookie cutter to make the patties. Make sure the mixture is pressed tightly into patties so that they do not fall apart.
8. Shallow fry each of these patties with little oil on both sides or you can bake them in a pre-heated oven at 400F/205C for 20 minutes and then flip the patties and bake for another 10 minutes.

1. Dry roast coriander, caraway and cumin seeds separately. Once cooled, powder them together. Keep it aside.
2. Peel carrots and chop them.
3. Heat 2 tablespoons olive oil in a pan.
4. Add chopped carrots and cook covered until they turn soft. 
5. Add chickpeas, salt, black pepper powder and half the portion of the prepared spice mixture. Mix well cook for 2 minutes. Turn off the heat and let it cool down.
6. Transfer the mixture to a blender, add garlic cloves, remaining olive oil, peanut butter and lemon juice. Blend until smooth.

1. Wash the lettuce leaves, tear the desired portion of the leave and soak them in cold water.
2. Slice onion and tomato.
3. Place the bottom portion of a burger bun on a serving plate.
4. Top it with layers of hummus, lettuce, patties, mayonnaise dressing, onion and tomato slices in the order you desire.
5. Cover it with the other portion of the bun.
6. Serve.

1. You can try Gucamole instead of mayonnaise.
2. Use other veggies like avocado, purple cabbage shreds, capsicums, etc to layer the burger.
3. You can use the regular white chickpeas/garbanzo instead of brown chickpeas.