We've been trying to eat a little less red meat this month at our house (I say that after going to Smashburger the other night and ordering bacon on top of my beef), so last night I decided to make Chickpea Burgers. They were a hit (between Carson and I of course, kids were like, Chickpea wha??). The coriander, cumin and cilantro added so much flavor, and the mushrooms combined with the beans made it taste hearty and delicious. I loved them, and will make them again and again. We served ours with pita pockets, and topped them with avocado, tomato and a store-bought tzatziki sauce (and I will forever have to google the spelling of that word).
Chickpea Burgers
(Makes 4)
1 19 oz. can chickpeas (garbanzo beans), drained and rinsed
1 clove garlic
2 T chopped cilantro (or parsley)
1 1/2 tsp cumin
1 1/2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
1 carrot, roughly chopped
8 oz. sliced mushrooms
2 T all-purpose flour
1 egg
1/4 cup panko
2 T olive oil
In a food processor (or blender), combine chickpeas with garlic, cilantro, cumin, coriander and salt and pepper. Pulse until it reaches a choppy, paste-like consistency. Remove with a rubber spatula into a large bowl. Add mushrooms and carrots to food processor and pulse until finely minced. Add to bowl. Add flour, egg and panko to bowl and stir everything together until combined. Form into 4 burger patties. In a large skillet, heat oil over medium-high heat. Add patties and cook for about 7 minutes per side, until nice and golden brown.
