Ingredients
2 roasted eggplants
2 cups mashed cooked chickpeas
1 cup grated carrot
1 cup chopped spinach
2 cloves minced garlic
1 diced onion
3 tbsp olive oil
1 cup breadcrumbs
1 cup mashed potatoes
1 tbsp lemon juice
2 tbsp soy sauce
2 tbsp ground cumin
2 tbsp smoked paprika
1 tbsp black pepper
1 tbsp salt
3 tbsp sunflower seeds
1 tbsp chili flakes
1 tbsp oregano
5 whole-wheat buns
Tomato slices, lettuce, pickles
3 tbsp tahini or mustard
Instructions
Roast the eggplant until soft and scoop out the flesh. Mash it with chickpeas, carrot, spinach, garlic, and onion.
Add breadcrumbs, mashed potato, spices, soy sauce, lemon juice, and seeds, then mix and shape into firm patties.
Chill briefly. Cook in a pan until golden on both sides. Toast the buns, spread tahini or mustard, and assemble with the patty, lettuce, tomato, and pickles. Add vegan cheese if desired and serve warm!
Somaya Makhdoom | Contributing Writer
