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    You are in: Home / Recipes / Garbanzo Veggie Burger Recipe
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    Garbanzo Veggie Burger

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on September 30, 2005

      The first ones I put in the oven ended up crispy on the outside, but mushy on the inside. Turns out this was because I overcooked the rice and barley; the mixture ended up too moist. The rest of them came out fine, after I added some oatmeal to thicken it. My boyfriend and I both liked these and thought they had a very nice falafel-like flavor.

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    • on November 04, 2007

      This is really good ! My 16 year old daughter made it & it came out perfect. She thought it was a little spicy, i thought it was going to get a couple shots of hot sauce ! Cheap & easy we'll make again !

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    • on June 29, 2014

      Somehow I missed the instruction to process the grains separately the first time I tried these...they don't really make a ball in my food processor but they are sticky and semi-cut up. Anyway, that step made a huge difference in the final product sticking together for me (vs. falling apart). I am using brown rice as my only grain. I also use 1/4 of a 500g (dry) package of garbanzos (pre-cooked in the pressure cooker) and that seems to be the right amount. I always test the spices in the mix before adding in the raw egg (which sometimes I leave out completely) They seem to cook best fried in a skillet, but I have also cooked them in the oven at 425 for about 20 min on one side and about 10 on the other.

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    • on May 30, 2014

      Great veggie burgers. I cooked 8 of them right away and then 4 later after they had been in the frig. and both worked great.

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    • on February 24, 2010

      This is a great recipe! I served this with mayonnaise, tomato, cheese, and arugula on a homemade whole wheat bagel. Yummm! I made "The Best Potato Wedges on Here" (another recipe from this site) for fries on the side. Very good dinner! A+++

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    • on February 20, 2005

      I also thought these were good. Mine were hard to form. Very sticky. We ate them up though. No leftovers, so I don't know how they are the next day. I would have loved to try one. I will be making these again even though I struggled a bit they were worth the effort.

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    • on September 22, 2003

      Instead of broiling these I cooked them in a pan with some cooking spray. They take a fairly long time to cook but I just did other things in the kitchen while I waited. We added some dry mustard to give it a little kick. Next time we might try a bit of horesradish. Right out of the pan these are ok. But refrigerate them overnight and heat them up and they are wonderful! We did feel that they needed condiments like mustard, but a very good veggie burger (I too don't like my veggie burgers to taste like meat). I intend to make these and refrigerate for quick lunches. Yummy!

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    Nutritional Facts for Garbanzo Veggie Burger

    Serving Size: 1 (120 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 148.1
     
    Calories from Fat 14
    65%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 18.6 mg
    6%
    Sodium 152.7 mg
    6%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 4.8 g
    19%
    Sugars 0.9 g
    3%
    Protein 5.2 g
    10%

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