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Yield: Serves or Makes serves 4
Place the drained chickpeas in a large bowl and crush them with a potato stirrer. Grate the zucchinis, cut the onion and place both in the bowl together with matcha, peanut butter, cumin, garlic powder, turmeric, pepper, coriander, 3 tablespoons apple cider vinegar, oats, and soy sauce. Mix all the ingredients well with your hands and then shape 6-8 burger patties. Either fry them for 2-3 minutes on both sides in coconut oil or bake at 350F for about 20 minutes.
For the sauce, pour dates, chili, water, garlic cloves, lime juice, remaining 1 tablespoon apple cider vinegar, and salt into a high-speed mixer and process until a thick liquid sauce is formed. Leftover sauce can be kept in the refrigerator.
Serve the burger patties with fresh tomato slices, mashed avocado, baby spinach, spicy mustard, finely chopped red cabbage, fresh alfalfa sprouts and the homemade chilli sauce on a full grain bread roll. Add other ingredients of your choice to your burger and enjoy warm!