chickpea burger

Chickpea Burgers
Prep time
Cook time
Total time
Serves: 4
  • ¼ teaspoon ground cumin
  • 1½ tablespoons finely chopped flat leaf parsley
  • freshly ground black pepper
  • 2 tablespoons dried breadcrumbs
  • 1 medium potato, peeled and cut into 1" pieces
  • 1 small tomato, chopped
  • 1½ tablespoons tomato paste
  • 1½ cups chickpeas
  • pinch cayenne pepper
  • cooking spray
  • sea salt to taste
  • 1 teaspoon extra virgin olive oil
  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  1. Place the potatoes in a large saucepan with 3 cups cold, salted water. Boil the potatoes until tender, about 8 to 10 minutes. Drain the potatoes in a colander and set aside.
  2. Heat the oil in a large, non-stick skillet. Add the onion, pepper, garlic, tomatoes and cumin and cook over high heat until lightly browned and dry, about 3 to 5 minutes. Stir in the tomato paste, parsley, chickpeas and potatoes and simmer for a few minutes. Season with salt, pepper and cayenne to taste. Let the mixture cool to room temperature.
  3. Coarsely puree the chickpea mixture in a food processor, adding the breadcrumbs as a thickener. (Run the machine in short bursts and don't over-process.) Wet your hands and form the mixture into 4 patties. Arrange the patties on a plate spread with plastic wrap and chill for at least 3 hours.
  4. Grill the burgers as described above, spraying the vegetable grate with cooking spray. Alternatively, arrange the burgers on an oiled, non-stick baking sheet, lightly spray the tops with oil and broil. To sauté, add a teaspoon or 2 of oil to a non-stick skillet. Cook the burgers over medium heat until crusty. Whichever method you use, you'll need about 4 to 6 minutes per side cooking time. Turn the burgers with a spatula as gently as you can.
  5. Serve the burgers on rolls with onions, tomatoes, lettuce and your favorite condiments.
Nutrition Information
Calories: 328 Fat: 5 g Carbohydrates: 58 g Sugar: 11 g Fiber: 11 g Protein: 17 g