Chickpea-Quinoa Masala Sliders, Vegan and Gluten-Free

September 08, 2015

Gluten Free › Kids Eat Healthy › Masala › Vegan ›


Veggie burgers at home? Way too much work, right? Absolutely wrong. So utterly simple you'll kick yourself for not trying this sooner. I make mine from cooked chickpeas and help them bind with besan, or chickpea flour. This easily makes them vegan, gluten free, and super high in protein and fiber. 

Chickpea-Quinoa Masala Sliders
Yield: about 27 patties (2 1/2 inches in diameter, 1/4 inch thick)

4 cups cooked chickpeas*
2 cups cooked quinoa, preferably red
2 cups grated uncooked sweet potato
1/3 cup grated raw carrot
1 cup grated white cabbage
1 medium yellow or red onion, finely diced
1 (2-inch) piece ginger, peeled and grated
1 tablespoon garam masala
2 tablespoons salt
1 tablespoon coriander powder
2 teaspoons turmeric powder
2 teaspoons red chile powder or cayenne
½ cup chopped greens (cilantro, spinach, kale, or mixed)
1 cup besan (chickpea flour)
oil for pan frying

1. Grind the chickpeas in a food processor. Keeping a little texture is great - this won't be smooth like hummus, not to worry. I often do this in 2 batches, as 4 cups is a bit too much for my old food processor to handle. 

2. Transfer to a bowl and add all other ingredients (except oil). Use your hands until all ingredients are mixed evenly. 

3. Use a 1/4 cup measuring cup to dole out just the right amount for your sliders. Mold them by hand into the perfect shape and pan fry. 

4. In a shallow frying pan, heat oil over medium-high heat. Add the patties and cook until browned on both sides, about 2 to 3 minutes per side. I like to put a lid on the pan and cook for an additional minute on each side to make sure the patties and the chickpea flour are cooked through. Serve on a hamburger bun with all the fixings, or over a large lettuce leaf. 

Store them for later layered in a tray, separated by parchment paper. You can easily freeze them this way as well. 

 My kids love these more than any store bought varieties.  

If you have my second book Vegan Indian Cooking, check out page 214. This recipe is an updated and improved version of that basic recipe. Chickpea flour can be found in most specialty grocery stores. I typically prefer the kind found in Indian grocery stores, but if you are gluten-free for health reasons, stick with mainstream grocers, where they can guarantee products processed in gluten-free facilities. 

*I always recommend cooking chickpeas from dried rather than using canned. It's super simple. I typically soak 3 cups dried overnight and then cook on the stovetop the next day in about 7 cups of water for an hour or stick them in a slow cooker for 4 hours. Whatever is leftover you can refrigerate or freeze in a large ziplock. 

Enjoy! xoxo Anupy

Anupy Singla
Anupy Singla


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