The last couple of weeks have been spent being sick, drinking litres of turmeric tea everyday. As much as that is delicious to drink, I think I am done for now with drinking so much of it. AND we have been on a boiled, spice free diet just so we don’t upset our tummies even more than they have been. Now for me and baby girl this has been torture and so when I was developing this recipe, I needed the pow!
It sucks being sick but now I am back and I’m here to wow… 🙂 You can maybe tell I am feeling pretty pleased with myself!
I am excited to share this recipe because of the elements it possesses. Elements that I have not worked with before and can be totally made ahead in time. The vegetarian patty can be made and frozen and so can the naan. If you don’t want to go with naan and I can totally understand if you don’t (though I’d love it if you tried making these, since they can be frozen too), you can just use burger buns from the store to make these. The green chutney can also be made ahead in time but it really takes 5 minutes to make.
Another great thing about the elements in this recipe, they can all be eaten by themselves or combined with something else. I like being flexible and it doesn’t get more flexible than this.
As base for the sliders I have used 2 different sorts of hummus from the makers of Maza. Original flavour and Curry. I’m not one to buy stuff in jars but these hummus’s are so damn good. I mean I haven’t stopped snacking on them since I got them. Take out the hummus from the jar, throw in a spoonful of chutney and swirl. You just made the hummus all your own!!! AND they come in like a million flavours.
And that’s the thing, you could literally just use the naan and the chutney-fied hummus as snack! Yum! 🙂
And let me not even get started on the patties. When I came to this country, I was pretty much a virgin when it came to food. And I saw shoarma everywhere. I had not a clue in the world what it was. I always associated it with meat and always dismissed it off for that reason. But on closer look, shoarma is but a mix of spices which happened to all be Indian as far as I am concerned! And the fava beans (tuinbonen) are so Dutch and the grain, amaranth 8,000 years old! AND they are vegan and gluten free! Seriously how healthy are these patties?!
The pink coleslaw is a sight for sore eyes and totally inspired by someone who inspires me a LOT these days. Nina from Nourish Atelier had carried it on her blog some time ago. I have adapted it a little to incorporate ginger which to me is an ingredient synonymous with chickpeas (the hummus!), in the Indian kitchen.
I can assure you people not only is this a starter or a main meal that is visually crazy beautiful to look at but will also wow your taste buds.
This is a sponsored post but the opinions are all mine. Mine!
- For the Naan (optional and recipe from here)
- Dry Ingredients
- 3 cups flour (2 cups whole wheat flour + 1 cup all purpose flour)
- 1½ tsps baking powder
- ¼ tsp baking soda
- pinch of salt
- Wet Ingredients
- 3 tbsp yoghurt
- 2 tbsps milk
- ¾ cups water or as required
- 2 tsps sugar
- Additional Ingredients
- 3 tbsps oil for kneading in the dough
- 1 tbsp mix of onion seeds or sesame seeds
- olive oil for applying on the naan
- For the Fava Beans and Amaranth Shoarma Patties {vegan + gluten free}
- ¾ heaped cup amaranth, cooked according to instructions on pack
- 2 cups fresh or frozen podded fava (broad) beans
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons finely cilantro
- ½ teaspoon garam masala
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- ½ tbsp paprika powder
- 1 tsp turmeric powder
- 1 tsp ginger powder
- ½ tsp ground cloves
- ¼ tsp cinnamon
- 1 teaspoon salt, plus more to taste
- freshly ground black pepper
- 2 tbsp broken flax seeds
- oil for frying
- 2 tbsps sesame seeds
- For the Pink Coleslaw
- 2 small beetroot,
- 1 apple
- 2 inches fresh ginger
- For the Beetroot Vinaigrette
- 2 tbsps beetroot juice
- 1 tbsp honey
- 1 tsp mustard
- splash of olive oil
- salt and pepper to taste
- For the Green Chutney
- One bunch cilantro leaves
- 2 tbsps mint leaves
- 1 clove garlic
- 2-3 green chilies (or as required)
- 1 tsp sugar
- 1 tbsp lemon juice
- salt to taste
- Toppings
- kale leaves, beetroot leaves, sprouts, whatever you like!
- Hummus as base, several spoonfuls!
- For the naan, mix water, milk and yogurt. stir in the sugar in the above mixture.
- Sieve the flours, baking powder, baking soda and salt.
- Mix the wet ingredients together.
- Mix the flour with the wet ingredients.
- Knead to make a smooth dough. if the dough looks dry then add some water and knead again. the dough should be smooth and soft.
- Cover with a wet cloth and keep aside for 10 minutes. After 10 minutes, add oil and knead the dough again.
- Cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
- Divide the dough in 12 parts. You will have small balls of dough.
- Roll out in a small circle and sprinkle some onion seeds on the dough.
- Roll out a little further.
- On a hot pan, place the naan, partly cook both the sides of the naan on the hot pan.
- Place the naan with the help of tongs directly on fire and cook both the sides till they get browned and slightly charred.
- When done then remove the naan and apply some olive oil on the naan.
- Keep the hot naan in foil to keep them warm till you need to use them. If preparing for another day, let the naan cool down and then put in ziplock and freeze. Let them come to room temperature and then heat on both sides on a hot pan.
- For the vegetable patties, blanch the fava beans for 1 minute. Remove from the boiling water with a slotted spoon and transfer to the ice-water bath to stop the cooking process. Remove the outer skin of the fava beans by gently pressing against the sides of each bean with your fingers until the bean pops out.
- Put all ingredients, except the oil into a food processor and process to a chunky puree.
- Transfer the vegetable mixture to a large bowl. Mix in the amaranth, olive oil and season with salt and pepper. Mix everything together very thoroughly with your hands, kneading the mixture between your fingers so the ingredients are melded.
- Scoop out ¼ cup of the mixture at a time and form into round flattened patties. Press the mixture between your hands, making sure the cakes hold their shape. Sprinkle some sesame seeds on all patties and press down.
- In a pan, add a tablespoon of olive oil, when hot, fry the patties, a few minutes each side, or till nice and brown. Set aside.
- For the pink coleslaw, bake the beetroot by putting it in foil in the oven for unto an hour at 200°C/395°F. Reserve the juice that gets left behind from cooking the beet!
- Julienne all the ingredients and toss together in a bowl.
- For the vinaigrette, mix all ingredients well together and set aside.
- For the chutney, blitz all ingredients and set aside.
- To put together, take the naan and cover with one flavour or however many of the hummus. Then place the coleslaw. On top of the coleslaw comes the vegetable patty. Then spoon out some of that delicious chutney, then your topping of choice. Sprinkle the vinaigrette and place another naan on top of it all!
- Eat with a glass of chilled beer!
If not using naan in this recipe simply use store bought burger buns.
The vegetarian patties can also be baked. If you would like to try this option, simply bake in a preheated oven at 200°C/395°F, for 10-15 minutes each side or till nice and brown.
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Hiii Rakhee! These are just beautiful, packed full with nourishing ingredients and love! There’s nothing quite as satisfying as a homemade veggie burger with ALL the toppings. I just picked up some Amaranth so am excited to see how you used it here… and (you’ll be proud of me), I just made my own Naan for the first time this weekend, using Ahsa’s recipe, so I love seeing your recipe for Naan here. The naan buns are so perfectly shaped! Favas will start showing up at our markets in April, so I’ll be on the lookout for them! Delicious and beautifully photographed my dear! Thank you for this! xo
Hey Traci! Thank you so much for your lovely comments! It was my first time using amaranth and I am in love. What a lovely grain and I love how old it is. Your naan looked fantastic and the shape of these? Years and years of practice! 🙂 I’d love to see you try these sliders… <3
That looks like a loaded beautiful sandwich my dear. So much goodness in it. I love veggie burgers made with whole grains and this has elevated a veggie burger a million notches.
I am in love with the pictures my dear. Keep it coming.
xoxo
Thank you dearest Asha! Yes this burger was so so good and that amaranth is the most delicious grain!
Wow Rakhee! I am absolutely loving this recipe! I’d be excited about this too!! These just look so cool and I really like the idea of using naan bread to make burgers! I have been craving the typical all-American burger lately cause it’s just been so long but I would much rather pick this over a greasy cheeseburger! And if I end up catching a flu this season (still haven’t yet crossing my fingers) I am definitely going to be drinking your turmeric milk recipe!
Oh I so hope you don’t catch any kind of flu. Its been a bad season for flu here in Holland. The worst possible viruses around and we have all been so sick in our house. Turmeric milk is such a huge remedy that we have been using in India for so many centuries, so do please try it if unfortunately you do fall sick. <3
This burger is all sorts of veggie deliciousness and can compete with any meat burger!
O wow that is so amazing to look at Rakhee! In impressed and just want to sink my teeth in it. Gorgeous shots as usual too!
Thank you so much Simone!
These look simply stunning! So heavenly delicious ♥︎
Thanks Evi! <3
Omg I am so speechless! This is absolutely beautiful -almost too much so to eat!
🙂 Thats a great compliment! Thank you!
Just gorgeous Rakhee! EVERYTHING sounds so delicious! Thank you so much for sharing! Cannot wait to try!
Thank you so much Mary Ann! <3
Wow!! Rakhee, these look absolutely stunning and I bet they taste amazing too! It all sounds so delicious!
Thank you Michelle! Veggie burgers are the best!
I’m so sorry that you have been under the weather, Rakhee, but yay for getting better! THESE sliders look so good, and I LOVE how you used naan as the bun for these sliders!!! I love bean burgers but haven’t tried it with fava beans yet. Definitely excited to try this!!
Thank you Lisa, its been a tough few weeks but we are getting back on our feet! The naan really worked out well for this burger and fava beans are my new fav! <3
Glad you are feeling better now. And when ever I fall ill, I need a punch meal too, mostly carb filled 😀 The idea of naan slider is fantastic!!