Chickpea burger with jerusalem artichoke crisps, red cabbage, and sprouts


  • 2 table spoons of  La Veronese® chickpea flour
  • 350 g cooked chickpeas
  • 2 Jerusalem artichokes
  • 1 red cabbage
  • 1 garlic clove
  • Alfalfa sprouts to taste
  • Gluten-Free seeded buns
  • Mixed seeds to taste
  • EVOO to taste
  • Vegetable oil to taste
  • Salt and pepper


Liquidize the cooked chickpeas with half of the peeled garlic clove, the EVOO, the vegetable oil, a pinch of salt, and some pepper. Mix until the whole is creamy and fairly smooth.

Use about ¾ of the mix to form the burgers, adding about 2 table spoons of chickpea flour and the mixed seeds. Work well into the mix and, when the consistency is ideal, shape into little burgers.

Liquidize the remaining chickpea cream even further, so as to turn it into an accompanying sauce.

Slice the Jerusalem Artichokes into crisps, by using a mandolin, then fry in abundant vegetable oil until crunchy. Drain excess oil over kitchen paper, then salt to taste. In a non-stick frying pan, add a little EVOO, and cook the burgers on both sides, sealing them (if needed) with a little chickpea flour.

Slice the seeded buns in half, then place some thinly sliced red cabbage on them, followed by the burgers, the chickpea sauce, and serve on a plate alongside alfalfa sprouts.

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