This dish is a light and healthy way to have your burger fix. The chickpeas have a great texture when blended and the fresh herbs really stand out in this dish. Serve with your favorite toppings on a roll, or as is with a salad and your favorite dressing. This mix is also great to make falafel!
Yield: 4 patties
1 can chickpeas
1/3 cup fresh parsley
1/3 cup cilantro
1 tsp. turmeric
1 tsp. paprika
2 garlic cloves
1 tsp dijon mustard
1 1/2 tbsp. flour
salt and pepper
Wash all produce and pat dry. Mince the cilantro, parsley, and garlic.
Drain and rinse the chickpeas well and transfer to a food processor or blender. Add in the cilantro, parsley, garlic, dijon, paprika, and turmeric. Add the flour and a pinch of salt and pepper. Juice the lemon and blend until beans are still a little chunky, but not completely into a paste, like a hummus for example. If the mixture is too thick, just add a little hot water 1 tbsp. at a time. If the mix is too wet, add a little more flour. The mix shouldn’t stick to your hands when forming the patties.
Divide the mixture into fourths and form into balls. Grab a plate or tray and press the balls flat. Once the patties are formed, place on tray or plate and refrigerate for 15 minutes.
In a large skillet and add a little oil and heat on medium. When pan is hot, add patties and cook on each side for 3-5 minutes, or until slightly golden on each side and enjoy.