Flavorful, nourishing and sooo satisfying!
Chickpeas. Garlic. Ginger. Turmeric. Every tasty bite is packed with nutrients that help you heal, calm your stomach and boost your energy!
Middle Eastern Chickpea Burgers
Serves 8, 2 patties per serving
2 cups cooked chickpeas or
1 (15-oz.) can, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt
½ tsp sea salt
½ tsp turmeric
½ tsp paprika
¼ tsp ground cumin
¼ tsp ground coriander
1/8 tsp ground cinnamon
2 tsp minced garlic
1 tsp minced fresh ginger
3 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
2 ½ cups cooked brown basmati rice
1 egg, lightly beaten (or 2 tsp. Tahini)
3 Tbsp finely diced red bell pepper
¼ cup loosely packed minced
fresh flat-leaf parsley
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Combine the first 11 ingredients (chickpeas through lemon juice) in a food processor. Process until smooth and well combined. Transfer the mixture to a bowl. Fold in the rice, egg, bell pepper and parsley.
Moisten your hands to keep the mixture from sticking. Shape the mixture into 16 ¼-inch-thick patties about 2 ½ inches in diameter. Place them on prepared pan. Bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside. They will firm up as they cool.
Serve on a bun (as shown), or in a wrap or pita—or atop a salad! Store leftovers in a covered container in the refrigerator for 3 to 5 days.
Variations: For a crispy burger, heat 2 tsp. olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.
Nutrition facts (per serving)
Calories 100, fat 4 g (saturated 1 g), protein 3 g, carbohydrates 15 g, fiber 3 g, sodium 223 mg
Reprinted with permission from The Cancer-Fighting Kitchen by Rebecca Katz with Mat Edelson © 2009. Published by Ten Speed Press. Photo Credit: Leo Gong.