Chickpea Burger

  • 2 cups cooked chickpeas, or 1 15-oz. can, drained, rinsed and mixed
  • with a spritz of fresh lemon juice
  • ½ tsp. turmeric
  • ½ tsp. paprika
  • ¼ tsp. ground cumin
  • ¼ tsp. ground coriander
  • 1/8 tsp. ground cinnamon
  • 2 tsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. freshly squeezed lemon juice
  • 2 ½ cups cooked brown basmati rice
  • 3 Tbs. red bell pepper, finely diced
  • ¼ cup loosely packed fresh parsley, minced

Preheat oven to 375; line a baking sheet with parchment paper.

Combine chickpeas, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, oil and lemon juice in a food processor and process until smooth, scraping sides occasionally. 

Transfer mixture to a bowl and fold in rice, bell pepper and parsley.

Moisten your hands to keep mixture from sticking, then shape mixture into ¼” thick patties about 2 ½ “  in diameter.  Place them on prepared pan and bake for 22 – 25 minutes until patties start to get dry and crisp on the outside.  They’ll firm up as they cool.

Variations:

For a crispy burger, heat 2 tsp. olive oil in a skillet over medium heat and cook patties for about 3 minutes on each side till golden brown.   Want a delicious dip for fresh veggies?  The chickpea and spice puree from the food processor makes a delicious hummus.

Makes 17 patties

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