Chickpea Burgers
These were delightful, full of flavor, not too spicy – perfect for a Meatless Monday. Ken remarked that he didn’t even miss the meat. That’s a true endorsement.
As we rethink our eating habits, it's nice to begin to discover some meatless options.
INGREDIENTS
1 can (15oz) chickpeas
1 large clove garlic
1/2 small onion
1 1/2 tsp ground cumin
1/2 tsp cayenne
1/2 C panko
1 large egg
salt and pepper (to taste)
quality olive oil for cooking
DIRECTIONS
Peel onion and garlic; place in food processor and pulse to small dice.
Add cumin, cayenne and pulse briefly to combine.
Add chickpeas. Pulse slightly to obtain a rough chop -- chick peas should not be processed long lest they become to moist and do not hold together during cooking (trust me on this – learn from my mistake in which I ended up with a delicious mash). Larger pieces make for a burger that holds together better.
Tip food processor contents into a bowl. Add panko, egg, salt and pepper.
Form into patties.
Refrigerate for 30 minutes or up to 24 hours.
Heat a small amount of oil in hot pan until lightly browned.
SERVING IDEAS
Serve with a dollop of Greek yogurt, jasmine rice, black olives and greenery.
These would be equally good on a whole grain bun with any number or variation of condiments.
Likewise, on pita with tomato and cucumber would be fresh and delightful.
We will definitely be making these again.
~Enjoy!
