400 g of cooked chickpeas.
120 g of soft oat flakes.
8 or 10 dried tomatoes.
2 teaspoons of garlic powder.
2 teaspoons of sweet paprika.
1 tablespoon of tamari or soy sauce.
1 teaspoon of salt.
2 tablespoons of nutritional yeast.
¼ teaspoon of ground pepper
1 tablespoon of oregano
1 sachet of JUMEL Ketchup 0% added sugars or one sachet of JUMEL Ketchup 0% added sugars with Spirulina per burger.
- First, hydrate the tomatoes, leaving them submerged in a cup of hot water for at least two hours.
- After this time, drain the tomatoes and reserve the water.
- Also drain the chickpeas, try to make them as dry as possible.
- Crush all the dried ingredients until you obtain a kind of thick and well-integrated flour, to avoid humidity. Reserve this mixture.
- Now mash the chickpeas with the dried tomatoes and add the tamari or soy sauce. You must crush until you get a consistent and integrated dough that should not become a puree. Better if it keeps a few stumbles.
- Now mix the two doughs, the dry and the wet, and knead them until you can easily handle them. If it is not done, you can add a couple of tablespoons of the water in which we had left the tomatoes.
- Leave the dough sit for at least 30 minutes.
- After this time, begin to shape the burgers. You can use a kitchen ring or do it by hand. To avoid sticking, put baking paper underneath.
- You would already have your Veggie Burguers. Steam them for 10 minutes. Then carefully remove them and let them cool down.
- To finish, cook them on the grill with a little extra virgin olive oil.
- As a condiment, add some of our 0% added sugar ketchup or 0% added sugar ketchup with Spirulina.
You can buy Jumel sugar-free tomato sauces on Amazon in Spain, where you will also find our wide range of jams, preserves, syrups and other condiments.