Vegan burger in curry bun

Ingredients for 2 servings:

• ½ can chickpeas, drained
• 3 tbsp oat flakes
• 1 tbsp chickpea flour
• 1 tsp locust bean gum
• salt and pepper
• Garlic
• Caraway powder
• 80 g flour of your choice, e.g., wholemeal spelt flour
• 80 g soy yogurt (yogurt alternative), or similar
• 1 tsp salt
• 1 tsp baking powder
• ½ tbsp olive oil
• 1 tbsp soy flour
• 2 tsp turmeric
• e.g. sesame, oat flakes, seeds
• 1 half avocado(s)
• some lemon juice
• salt and pepper
• 125 g smoked tofu
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with chickpea patty and smoked tofu, 100% natural and homemade

For the patties, puree the chickpeas – either with a hand blender or roughly with a fork – mix with the remaining ingredients and form into patties. Add more water or flour if necessary so the patties are not too dry or too moist. Heat the oil in a pan and fry the patties on both sides until golden brown. For the burger buns, first mix the flour with the baking powder. Add the yogurt and olive oil, as well as the salt and turmeric. For the egg substitute, mix 1 tablespoon of soy flour with 2 tablespoons of water and add to the batter. Mix everything well and form into two buns. Decorate with sesame seeds, oatmeal, or other seeds as desired. Then bake in a preheated oven at 180°C (top/bottom heat) for 15-20 minutes. For the guacamole, mash half an avocado, mix with lemon juice, and season with salt and pepper. Cut the smoked tofu into thin slices and fry them in a pan until crispy. Once the rolls have cooled slightly, cut them in half and spread guacamole on both sides. Place the chickpea patty and smoked tofu on top, and garnish with salad or grilled vegetables, if desired. Serve with a delicious couscous salad, for example, as a side dish.