Chickpea Veggie Burgers

Jun 27, 2014

Although I'm a carnivore, I'm also a fan of a good veggie burger, and during barbecue season it can't be all meat all the time. These flavourful burgers are also inexpensive—they're made with canned chickpeas, which cost about $1 per large can, and flavoured with cumin, onion and cilantro, which makes them taste like a big, crunchy falafel on a bun. Top with thinly sliced tomatoes and spring greens, and a dollop of garlicky tzatziki if you have it.

adapted from Good Food Magazine, 2011

  • 1 19 oz (540 mL) can chickpeas, drained
  • 1/4 purple onion, roughly chopped
  • 1/3 cup chopped fresh cilantro
  • juice of half a lemon
  • 1 tsp. cumin
  • 1 large egg
  • salt and pepper
  • 1 cup fresh breadcrumbs
  • olive or canola oil, for cooking
  • whole wheat buns
  • spring greens or baby spinach
  • sliced tomato
  • tzatziki

In the bowl of a food processor, pulse the chickpeas and purple onion until roughly chopped; add the cilantro, lemon juice, cumin, egg, salt and pepper and pulse until well blended. Scrape into a bowl and stir in the breadcrumbs.

Set a heavy skillet over medium-high heat and add a generous drizzle of oil. Shape the mixture into patties—it may be sticky, that's OK—and gently lower them into the pan. Cook for 4 – 5 minutes per side, flipping with a thin spatula as they turn golden. Serve on buns with spring greens, tomato and tzatziki.

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