The name may be funny, but aquafaba has some serious cooking clout. Aquafaba is the leftover liquid in a can of chickpeas or box of beans. Likely, you toss it, but there are hundreds of reasons not to let it go to waste. First, get your fingers wet with a simple recipe. These chickpea veggie burgers are ideal for beginners, because they don’t require you to whip, whisk or whirl the aquafaba. Instead of pouring it down the kitchen sink, you’ll pour it into the mix with everything else. The result is a moist-and-fluffy meatless patty.
What is aquafaba?
It’s the perfect egg replacer, but here’s why. The seemingly strange water from a can of beans or legumes has a unique composition of starches, proteins and plant solids. This mix can be used as an emulsifier, foaming agent, binder or other thickening agent. That’s why you’ll often see it called for in vegan versions of meringue pies, macarons, whipped toppings, puddings and the like.
For all you master chefs, feel free to dive right into the more advanced recipes, like this vegan and gluten-free chocolate cake. Everyone else, ease into this unchartered territory with a veggie-and-potato patty that would match any restaurant creation – in texture, taste and presentation! In fact, this burger is a prime (non-steak) example of how to use aquafaba in a recipe.
Oven-Baked Chickpea Veggie Burgers
Makes 6 patties
Ingredients
1+1/2 cups (one 15-oz. can) chickpeas (reserve liquid)
½ sweet potato, grated
½ zucchini, chopped
¼ cup gluten free bread crumbs
1 tsp. ground cumin
½ tsp. each basil + turmeric
½ tsp. pink salt
Plus 2 Tbsp. aquafaba (chickpea liquid)
Directions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In food processor, combine all ingredients and blend until well combined.
- Adjust seasonings, to taste.
- Scoop out by ½ cup and form into patties.
- Bake patties for 30 minutes. Remove from oven and serve warm over salad or with gluten free pita bread.