Middle Eastern Chickpea Burgers

Image
Photo by Leo Gong.


Makes 17 patties

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
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 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 finely diced red bell pepper
1/4 cup loosely packed minced fresh flat-leaf parsley

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally. Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.

Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter. Place them on the prepared pan and 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.

Variations: For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.

Want a delicious dip for fresh, raw veggies? The chickpea and spice puree from the food processor makes a delicious hummus.

Prep Time: 15 minutes o Cook Time: 25 minutes

source: The Cancer Fighting Kitchen, Rebecca Katz

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