Chickpea Burgers

About the Recipe

Ingredients

Makes 4 Servings

sesame seeds (2 tbsp (30 mL))
potato flour (1/4 c (15 g))
iodized salt (1/2 tsp (2.5 mL))
cayenne pepper (1/8 tsp (0.6 mL))
ground coriander or cardamom (1/2 tsp (2.5 mL))
ground cumin (1 tsp (5 mL))
curry powder (1 1/2 tsp (7.5 mL))
soy sauce (1 tbsp (15 mL))
cooked bulgur or brown rice (1/4 c (35 g))
chickpeas, drained and rinsed (1 can or 1 1/2 c (228 g))
garlic, minced or pressed (1 clove)
celery, finely chopped (1 stick)
small carrot, finely chopped (1)
small onion, finely chopped (1)
vegetable oil spray (to taste)

Directions

1. Cook the bulgur according to package directions. Toast sesame seeds in a dry skillet until they begin to pop and become fragrant.

   
   
   

2. Grind in a food processor or blender then transfer to a mixing bowl. Add finely chopped onion, carrot, and celery and minced or pressed garlic.

   
   
   

3. Mash chickpeas in the food processor, using an on/off pulsing action, or by hand, using a potato masher. Leave some chunks.

   
   
   

4. Add chickpeas to vegetable mixture, along with bulgur, soy sauce, curry powder, cumin, coriander, cayenne, and salt. Mix thoroughly.

   
   
   

5. Stir in enough potato flour to form a stiff dough. Knead for 30 seconds, then form into 6 patties.

   
   
   

6. Lightly spray a nonstick skillet with vegetable oil spray. Cook patties over medium heat for about 2 minutes until the first side is lightly browned, and then flip and cook the second side for another 2 minutes until it is lightly browned.

   
   
   

7. Enjoy these burgers hot from the skillet. Stored in a covered container in the refrigerator, leftover Chickpea Burgers will keep for up to 3 days.

   
   
   

Nutrition Facts