The chickpea and potato burgers without eggs are soft and delicately flavored, making them a healthy, light, and tasty dish. Great served simply with a side of grilled vegetables or a small salad, but perfect, if you make them a bit larger, for a fast-food-style sandwich. And if you want something really delicious, prepare mini chickpea and potato burgers without eggs or small meatballs and serve with some tasty sauces: it will be a hit!
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 25 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
With these quantities, you will get 6 medium-sized burgers.
- 2.8 oz chickpeas (cooked and peeled)
- 7.8 oz potatoes
- 10 broccoli florets
- 2 teaspoons Parmesan cheese
- 6 tablespoons Parmesan cheese (plus more for breading)
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pot for boiling vegetables
- 1 Bowl
- 1 Kitchen Knife
- 1 Peeler
- 1 Mixer
- 1 Potato Masher
- 1 Oil Sprayer
- 1 Air Fryer GOURMETmaxx
Steps
If you have leftover boiled broccoli and potatoes from other preparations, the cooking time will be reduced to ten minutes, and the preparation will be slightly faster.
Clean the broccoli: remove the leaves (if any), divide the florets, and trim the tougher parts from the stem, wash them gently under running water, and boil them in salted water for ten minutes: they are cooked when you can pierce them with a fork. Drain them, let them cool, and then blend them. Peel the potatoes, wash them, dry them, cut them into cubes, place them in a saucepan in unsalted cold water. Bring to a boil and cook for about 20 minutes. They will be cooked when they feel soft and slide off the fork when pierced. Mash the potatoes while still hot and let them cool slightly. Meanwhile, if you don’t have canned peeled chickpeas, after draining them from their brine and rinsing them under running water, you will need to remove the skin covering them. Also blend the chickpeas and transfer them to the bowl with the broccoli, then add the potatoes. Add the Parmesan cheese, breadcrumbs, salt, and mix well. With moistened hands, shape the burgers and coat them in breadcrumbs. Spray them with a little extra virgin olive oil using the sprayer and cook them in the air fryer at 356°F for ten minutes, turning them halfway through cooking.
