Hi BodyRockers, I am always looking for ideas on how to mix up ingredients I use everyday. Check out this amazing burger recipe. They are soy-free, gluten-free, packed with proteins and vitamins and… delicious! SPINACH-CHICKPEA VEGGIE BURGERS: . Ingredients: 150 g (5 oz) fresh spinach, 250 g (1 and 1/2 cups) cooked chickpeas, 2 eggs, 30-50 g (1/3 to 1/2 cup) chickpea flour, juice of 1/2 lemon, 1 teaspoon toasted cumin seeds, salt, olive oil. . Directions: Sauté the cumin seeds and the spinach in some olive oil. Let cool and drain, if necessary, the spinach (even squeeze in a towel if they look still wet). Chop the spinach finely. Combine the chickpeas, the lemon and a little salt in a food processor but don’t overdo it (it’s good with still some chunks of chickpeas). Combine now all ingredients in a large bowl, deciding on the amount of chickpea flour depending on the consistency, and form into burgers. Pan fry in a little olive oil. Serve with a Greek yogurt-tahini or Greek yogurt-almond butter dressing. .
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