Colleen's Chickpea Burgers
By Colleen Patrick-Goudreau via Susan Voisin, FatFree Vegan Kitchen
 

Makes about 8 burgers.
Preparation Time: 10 minutes
Cooking Time: 25 minutes

1 15-ounce can chickpeas, drained and rinsed

1 yellow onion, finely chopped

3 cloves garlic, minced

1/4 cup chopped fresh parsley

2 tablespoons tahini

1 1/2 to 2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 teaspoon lemon juice

1 teaspoon aluminum-free baking powder

1 cup plain bread crumbs

8 whole grain buns or pita pockets


Heat the oven to 400 degrees F.

Pulse the chickpeas in a food processor until thick and pasty.  Transfer to a medium-sized bowl.

To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder.  Slowly add the bread crums until the mixture holds together.  Add more bread crumbs, as needed.  Shape into patties.

Place on a non-stick cookie sheet and bake for 10-12 minutes, or until golden brown on the bottom.  Using a spatula, flip each patty over, and cook for 10-12 minutes more until the other side is golden brown.  Remove from the oven.  Serve.

This meal is quick to make if you use a food processor to mash the chickpeas, finely chop the onion, and chop the parsley.  If your food processor parts can be cleaned in the dishwasher, clean up is also simple.

Be sure to read the label on the bread crumbs that you choose as many contain animal products.  I've found that panko bread crumbs can be completely plant-based and seem to add a little extra crunch.