Chickpea Burgers

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Chickpea Burgers

 

1 19 oz. can chickpeas

2 tbsps. tahini

1 large egg, beaten or substitute

1/3 cup grated onion

1/3 cup grated carrot

3 tbsps. chopped fresh cilantro

1 tbsp. curry powder

1/2 tsp. salt

3/4 cup breadcrumbs

3 tbsps. vegetable oil

4 whole-wheat hamburger buns

 

Drain the chickpeas, rinse in cold water, and drain well again. Place in a food

processor with the tahini and egg and pulse until almost smooth but still a

little coarse in texture. Transfer the mixture to a bowl and mix in the onion,

carrot, cilantro, curry powder and salt. Place the breadcrumbs in a shallow

dish. With hands slightly dampened with cold water, form 1/4 of the chickpea

mixture (it will be quite moist) into a 3/4-inch thick patty. Coat the patty

completely with the breadcrumbs, pressing on the crumbs to help them adhere. Set

the coated patty on another plate. Form and coat three more chickpea burger

patties. Cover and refrigerate them for 30 minutes to firm up (can be made to

this point and kept refrigerated for several hours).

Heat the oil in a large non-stick skillet over medium heat. Add the burgers and

cook 3 to 4 minutes per side, or until well heated through. Serve them in the

buns with your choice of toppings, such as tomato, cucumber, lettuce and

tzatziki sauce.

Options: Mix, shape and coat these burgers up to a day in advance. Keep the

prepared burgers in a single layer on parchment-lined baking sheet, covered, in

the fridge until ready to cook. Try sandwiching the chickpea burgers in pita

bread instead of hamburger buns. Instead of curry powder, try flavouring the

burgers with Cajun spice.

Makes 4 servings.