Cookbook

Middle Eastern Chickpea Burgers

Middle Eastern Chickpea Burgers

Bye-bye greasy sliders! The riot of spices in this chickpea burger make it good and good for you. Healthier than any cheeseburger in paradise, this burger is jam-packed with protein, very low in fat and full of flavor. Try it! You'll be in heaven.

Makes 17 patties.

Ingredients:

2 cups cooked chickpeas, or 1 (15-ounce) can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 Tablespoons extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
2 1/2 cups cooked brown basmati rice
3 Tablespoons red bell pepper, finely diced
1/4 cup loosely packed fresh parsley, minced

Instructions:

Preheat the oven to 375ºF.
Line a baking sheet with parchment paper.
Combine chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, oil and lemon juice in a food processor and process until smooth, scraping sides occasionally.
Transfer mixture to a bowl and fold in rice, bell pepper and parsley.
Moisten your hands to keep mixture from sticking, then shape mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter.
Place them on prepared pan.
Bake for 22 to 25 minutes until patties start to get dry and crisp on the outside.
(They'll firm up as they cool).


Variations: For a crispy burger, heat 2 teaspoon olive oil in a skillet over medium heat and cook patties for about 3 minutes on each side till golden brown. Want a delicious dip for fresh veggies? The chickpea and spice puree form the food processor makes a delicious hummus.

Source: Recipe by Rebecca Katz, from her new book: The Cancer-Fighting Kitchen. (Featured in Guideposts magazine, October, 2009).
Posted by LuAnn. (Edited slightly to fit KRT recipe format; however, no ingredients changed).

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