Spicy Nutburgers

Ingredients for 4 servings:

• 1 small can of chickpeas, drained (or soybeans or similar)
• 200 g hazelnuts, ground (with food processor: whole)
• 200 g bell pepper(s), finely chopped (with a food processor: in large pieces)
• 200 g onion(s), finely chopped (with a food processor: in large pieces)
• 2 garlic cloves, grated
• 3 eggs
• 4 tbsp breadcrumbs
• 1 tsp, leveled salt
• 1 pinch of allspice
• 2 tbsp spice mix for kofte
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 pinch(s) nutmeg, grated
• 1 pinch(s) clove(s), ground
• 1 pinch of caraway seeds
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Vegetarian meatballs from the oven – the food processor helps.

Finely chop the first four ingredients (rule of thumb: approximately 1:1:1:1) in batches in a food processor, but be careful with the fresh vegetables that they don’t become too fine and runny. Without a food processor, it’s a lot of chopping. Mix all ingredients thoroughly (by hand or with the dough hook on a mixer). Season generously (alternatively, for a curry flavor), taste, and add salt if necessary. Shape the burgers, e.g., into half-spheres using an ice cream scoop, or into meatballs, or even flat ‘burgers’ (to place between two buns), and place them on a baking sheet. Flat burgers stick more strongly to the surface and fall apart more easily when turned. Baking paper works well, but you can also grease the baking sheet generously (this makes them crispier, but also more sticky). Bake for a good half hour at 200°C or 180°C fan-assisted (you can bake several trays at once!). Turn over after 20 minutes. Sauces go well with them, as the Nutburgers tend to dry out a bit, such as chili sauce from the Asian store, or tartar sauce (sour cream/capers/herbs), or even ketchup or other barbecue sauces. Nutburgers also taste delicious cold and make a great finger food at parties (the ice cream scoop half-spheres are best)!