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Prep Time
15 mins
Cooking Time
30 mins
Total Time
1 h
Serves
4

Ingredients

1 can 19 oz
no salt added chickpeas, drained and rinsed
1/2 cup 125 mL
fresh cilantro leaves, divided
1/2 cup 125 mL
coarsely chopped onion
3
cloves garlic, thinly sliced
1/4 tsp 1 mL
minced fresh ginger
1/2 cup 125 mL
panko breadcrumbs
1/3 cup 75 mL
ground flax meal
3 tbsp 45 mL
reduced sodium soy sauce
1 tbsp 15 mL
lemon juice
1/2 tsp 2 mL
ground cumin
1/4 cup 125 mL
Sensations by Compliments Spirited Mickie Craft Beer Chipotle
BBQ Sauce
8
bamboo skewers (soaked 20 min.)

Directions

Step 1
In food processor, pulse chickpeas, 1/4 cup (60 mL) cilantro leaves, onion, garlic and ginger until coarsely ground. Add breadcrumbs, flax meal, soy sauce, lemon juice and cumin. Pulse until combined and mixture just comes together. Chill at least 10 min.
Step 2
Using 1/3 cup (75 mL) portions, shape into oval patties. Thread a skewer through each patty lengthwise. Chill 20 min. Place on greased grill preheated to medium-high. Cook 4 to 5 min., until marked, flip and cook another 4 to 5 min. Brush all sides with BBQ sauce in last 2 min. of grilling.
Step 3
Sprinkle with remaining cilantro leaves (chopped). Serve with grilled pita bread, thinly sliced red onion and vegan sour cream.

Tip

Add chopped vegetables onto skewers such as zucchini or peppers.
Alternatively bake in preheated 200 C (400 F) oven on parchment paper-lined baking sheet for 12 to 15 min.
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Nutrition Facts

Nutrition Description:
Per serving (2 skewers):
Calories:
220
Carbs:
39
Fibre:
7
Sugar:
7
Protein:
10
Sodium:
630 mg