Wednesday, November 10, 2010

Chickpea Burgers

I was seriously tired of black bean burgers and decided I had to change things up a bit. I loved this combination of mexican and mediterranean flavors. The outside of these burgers gets nice and crispy while the inside stays smooth and creamy but definitely does not get gummy. I ate the leftovers for a week and never got tired of them!

1 15oz can chickpeas, drained and rinsed
4 oz can diced green chiles
1 tsp cumin
1/2 tsp minced garlic
1/4 tsp salt
1/2 cup loosely packed flat leaf parsley
1/2 cup breadcrumbs
1 egg

Combine chickpeas, green chiles, cumin, garlic, salt, and parsley in a food processor and pulse until smooth 

Transfer this to a bowl and stir in breadcrumbs and egg

Divide into 8 portions

Use your hands to roll each portion into a ball and then flatten it until it is 1/3 inch thick

Heat a large skillet over medium high heat, spray with Pam and cook patties on each side for about 5 minutes, until they are firm and the outside is golden brown

Serve two patties on a whole wheat hamburger bun with toppings of your choice. 

Avocado with Chili and Lime is a great side for this dish.

Servings 4
Per serving (2 patties) 150 calories

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