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

Ingredients: 

1 can chickpeas

1/3 cup fresh parsley

1/3 cup cilantro

1 tsp. turmeric

1 tsp. paprika

1/2 lemon

2 garlic cloves

1 tsp dijon mustard

1 1/2 tbsp. flour

salt and pepper

Preparation:

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.