Yesterday we learned a hard lesson: Never eat these before and interval workout.
Szechuan Chickpea patties.
Don’t get us wrong, these are really, really good. They have a fabulous texture, and amazing flavour, but they just don’t sit well when you try and run your brains out in 35 degree weather.
Beans + workout = bad call Julie and Brittany. Oh well, live and learn. And lets be real we only regret eating them a little bit – they were so yummy!
Our plan was to make lots and freeze them so we had a bunch on hand for quick lunches and meals (that’s the name of the game during the school year!) but this recipe ended up making a wopping 5 patties. Looks like we’re just going to have to make more!
We suggest that everyone who likes szechuan make these, we promise you won’t be disappointed! Just don’t eat them before a workout.
Szechuan Chickpea Burgers
Prep: 10 min
Cook Time: 10 min
Makes: ~5 burgers
3 c. cooked chickpeas
1/4 c. peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 c. finely diced onion
1/2 c. finely diced red bell pepper
1/2 tbsp siracha (or other hot sauce)
salt and pepper, to taste
In a large bowl, mash chickpeas until they reach a past-like consistency with a few chunks.
Add all other ingredients and stir until fully incorporated and everything is evenly combined.
Heat some coconut or olive oil in a non-stick frying pan over medium-high heat. Using a 1/2-cup at a time, form the mixture into patties. Place in the frying pan and cook for 5 minutes on each side, or until heated through and the outsides are slightly crispy.
What kinds of foods do you like to make big batches of to freeze for later?
Have you ever eaten something that didn’t sit well for a workout later on?