Something many people worry about when transitioning to a more plant based diet is whether they’ll be consuming enough protein. These tasty tofu and chickpea burgers contain 12+ grams of protein per patty as well as plenty of fiber, energizing carbohydrates and immune boosting spices. The burgers have the most incredible texture, are bursting with fresh flavors and go perfectly in a seeded bun with a side of homemade potato wedges.
High Protein Vegan Burger
- 150g tofu
- 1x400g tin chickpeas
- 50g brown rice flour
- 1/4 onion
- 1 tbsp flax seed (mixed with 4tbsp water)
- 2 tsp paprika
- 1 tsp chilli flakes
- 8g fresh coriander
- pinch salt and pepper
Pre-heat the oven to 180 degrees Celsius.
Combine the flax seed with the water and leave to thicken up for 5 minutes.
Drain the tofu and dab any excess water off with some kitchen towel.
Drain and rinse the chickpeas and add to your Ninja Kitchen food processor along with the tofu, now thickened flax seed mixture and all the other ingredients.
Pulse until combined. You don’t want the mixture to be completely, it should still have texture.
Form the mixture into patties (you should make 4-5) and place on a lined baking tray.
Place into the oven to cook for 20 minutes, or until golden brown on the outside.
Serve with a seeded burger bun, tomatoes, lettuce and ketchup!