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4.80 from 5 votes

Chickpea Burgers

Author: Pamela

Ingredients

  • 4 cups cooked chickpeas drained and rinsed if canned
  • 2 large eggs preferably free-range
  • 2 cloves garlic minced
  • 2 teaspoons sea salt
  • 2 teaspoon ground cumin
  • ½ teaspoon cayenne pepper optional
  • zest of 2 small or 1 super big lemon
  • ¼ cup flour whole grain flour, cornmeal or almond meal all work
  • 6 Tablespoons or a heaping 1/3 cup chopped parsley
  • 2 carrots grated
  • ½ red onion small dice
  • Oil or ghee for sautéing
  • Yogurt-Tahini Sauce
  • ¾ cup plain yogurt full fat or low fat
  • 3 Tablespoons tahini
  • 1½ Tablespoons lemon juice
  • ½ cup chopped parsley mint or a combo (my favorite)
  • ¼ - ½ teaspoon sea salt
  • Oil or ghee for sautéing
  • 4 6½ - inch whole wheat pitas halved and warmed, if desired
  • Suggested accompaniments: sprouts avocado, tomato, lettuce, grilled onions

Instructions

  • Place the chickpeas, egg, garlic, salt, cumin, cayenne, lemon zest, flour and parsley in food processor. Pulse until a coarse mixture forms that holds together. It should be moist and sticky.
  • Place chickpea mixture in a bowl and mix in grated carrot and red onion. Take a ½ cup of the mixture and firmly press it into a patty about 3 ½ inches in diameter and ¼ inch thick. You can also form these into mini-patties for appetizers. Place on a plate or a baking sheet and refrigerate for at least 30 minutes and up to overnight. Cover if refrigerating for more than a few hours.
  • Heat a couple tablespoons of oil or ghee in a large skillet over medium heat until hot, but not smoking. Add patties to the skillet (do this in batches, if necessary) and cook until crisp and golden brown on the underside, about 6 minutes. Carefully turn over and cook until golden brown on the other side, about 3-5 minutes more.
  • Serve with or without a warmed pita half or a hamburger bun and suggested toppings.