Middle Eastern Chickpea Burgers Recipes

15-MINUTE CHICKPEA BURGERS RECIPE

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute. Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher. Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter. Add flour and pulse for 1 more minute. Divide the batter in 4 balls for large chickpea burgers or 8 balls for chickpea sliders and transfer to a floured surface. Shape the patties. Heat a greased skillet over medium heat. Add the chickpea patties and cook for 3 minutes per side. Top with whatever burger toppings you like!

MIDDLE EASTERN CHICKPEA BURGERS

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.
• Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.
• For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.
• Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.
• If you want to cook just a few patties, pop them in your toaster oven. To freeze these burgers, either cooked or uncooked, stack them up with parchment paper between the burgers, then wrap first in plastic wrap, then in foil. The parchment paper makes it easy to remove the desired number of burgers from the bundle. Once thawed, cooked burgers can be reheated at 350°F for 15 minutes, and uncooked burgers can be baked as above, at 375°F for 22 to 25 minutes.
• Store in a covered container in the refrigerator for 3 to 5 days. Burgers can also be frozen in cooked or uncooked form for 2 months (see Rebecca's Notes).
• (per serving)
• Calories: 100
• Total Fat: 3.5g (0.5g saturated, 2g monounsaturated)
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 3g
• Sodium: 223mg