Chickpea Veggie Burger Patties
Ready In: 35 mins
Serves: 7-8
Yields: 7-8 patties
Ingredients
- 2 (15 ounce) cans chickpeas, drained and rinsed (garbanzo beans)
- 3 large eggs (make it vegan ( skip it)
- 1⁄2 teaspoon sea salt
- 1⁄3 cup chopped fresh cilantro
- 1 small red onion, chopped
- 1 tablespoon crushed garlic
- 1⁄4 cup grated parmesan cheese
- 1 tablespoon ground black pepper
- 2 tablespoons cumin
- 4 slices whole wheat bread, toasted, cooled and processed into bread crumbs
- 1⁄2 cup of chopped pistachio nutmeats (optional)
Directions
- Toast the 4 slices of bread.
- In a large bowl, put the onion, cilantro and pistachio and toss together.
- In a food processor, process the chick peas, eggs, salt, pepper, crushed garlic, cumin and parmesan cheese until it forms a thick but chunky paste (like a slightly chunky hummus).
- place the processed chick pea paste in the bowl with the onions and cilantro and mix together until evenly distributed.
- Process the bread until you have coarse bread crumbs.
- Mix the bread crumbs with the chick pea paste and distribute evenly.
- Let the mixture sit for a few minutes and then form patties from the mix (use 3/4 of a cup of mix for each pattie).
- Bake under the broiler on low on a greased baking sheet until golden brown, and then flip them over to brown the other side OR cook them on the skillet at low-medium heat until both sides are golden brown.
- Serve on whole wheat buns with some curry yogurt sauce, alfalfa sprouts, a tomato slice and some crushed avocado.
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