Three preparations that are each made ahead and keep for one to two weeks in the fridge: a raw sunflower and flax seed bread, sprouted chickpea and sweet potato patties flavoured with curry, and a hummus. There's no need to make everything on the same day, or even to make everything at all: the patty alone on a big salad works very well, and the bread stands on its own with miso, avocado and sprouts. It's a good dish to serve to people who are discovering raw cuisine, because it resembles what they already know.
Raw Burger: Sunflower Seed Bread and Sprouted Chickpea Patty
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Ingredients
Raw sunflower seed bread
- 1 cup ground flax seeds
- 8 cl whole flax seeds
- 1/2 teaspoon salt
- 2 tablespoons finely chopped celery
- 25 cl water
- 8 cl tamari
- 15 cl sunflower seeds
- 6 cl black sesame seeds
Sprouted chickpea patties
- 4 cups sprouted chickpeas
- 1 medium sweet potato, diced
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 pinch chilli flakes
- 1 cm grated ginger
- 1 tablespoon chopped parsley
- 2 tablespoons ground flax
- 1 tablespoon tahini
- 1 tablespoon tamari
- Sesame seeds for coating
Assembling the burger
- 2 slices of raw sunflower seed bread
- 2 romaine lettuce leaves
- 1 tomato, thinly sliced
- 1/4 cucumber, thinly sliced
- 1 small carrot, grated
- 1 chickpea and sweet potato patty
- 1/4 ripe avocado, thinly sliced
- 1 teaspoon courgette hummus, or your favourite hummus
- Curry sunflower seeds, sprouted or plain, to finish
Method
The bread
- Combine all the bread ingredients in a bowl and mix very thoroughly.
- Leave to rest for fifteen minutes, so the seeds can absorb the water.
- Spread onto a non-stick dehydrator sheet, about 1 cm thick, covering the whole tray.
- Dry for 4 hours at 40°C, then flip and remove the sheet. Continue for one to two hours, until the bread is dry at the core but still pliable.
- Cut each sheet into 9 equal pieces. Keeps for two weeks in an airtight container in the fridge.
The patties
- Blend the sprouted chickpeas and sweet potato in a food processor until fairly smooth; a few small chunks are fine.
- Add the rest of the ingredients and blend until evenly combined.
- Shape into small patties by hand, then flatten them onto a non-stick dehydrator sheet.
- Sprinkle with sesame seeds and dehydrate for 6 to 8 hours at 40°C.
- Flip them, remove the sheet and continue for 2 to 4 hours, until dry. Keeps for two weeks in the fridge.
Assembling
- Spread hummus on a slice of bread.
- Stack the lettuce, tomato, cucumber, grated carrot, patty and avocado.
- Sprinkle with curry sunflower seeds, close with the second slice and serve.
Tip
Make the bread and patties in a big batch: they keep for two weeks in the fridge and turn any leftover vegetables into a full meal. This is where the recipe really earns its place in everyday cooking.
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FAQ: your questions about sprouted chickpeas
How do you sprout chickpeas?
Rinse the dried chickpeas, then soak them for eight to twelve hours in a large volume of cold water. Drain, rinse again, and place them in a sprouting jar or a tilted jar covered with gauze, so air can circulate and water can drain away. Rinse and drain morning and evening. After two to three days, a small white sprout appears: that's the point to stop. A sprout left too long turns hard and bitter.
How can you tell if chickpeas are still good?
The first check is visual and by smell: dried chickpeas that have turned dusty, riddled with small holes or showing insects should be discarded. A musty or rancid smell also means they've aged too much. During sprouting, a bean that hasn't swelled after soaking, or that turns greyish with a sour smell, should be removed from the batch. Finally, once sprouted, chickpeas keep for three days in the fridge in a closed container, no longer.
How do you use sprouted seeds?
Raw, they can be used whole in a salad, mashed into a spread, or blended into hummus: sprouting makes them noticeably more digestible, and the result is lighter than a classic hummus. They also work well in a patty, as here, where ground flax holds everything together. If you find them hard to digest raw, a gentle five-to-ten-minute steaming is enough to soften them without fully cooking away their raw qualities.
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