Conscious Living & Eating
Siri's Chickpea Burger
The week after class started I was watching the Today Show while on the treadmill and the featured recipes were the following two veggie burgers. This burger, made with lentils and mushrooms, has great flavor. Make sure you cook it long enough so the inside is not too soft
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1 19-ounce can chickpeas (garbanzo beans), drained and rinsed
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1 clove garlic
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2 tablespoons chopped cilantro (or parsley)
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1½ teaspoons ground cumin
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1½ teaspoons ground coriander
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 carrot, roughly chopped
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8 ounces sliced mushrooms
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2 tablespoons all-purpose flour
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1 egg, beaten
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1/4 cup panko breadcrumbs
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2 tablespoons olive oil
In a food processor or blender, add the chickpeas, garlic, cilantro, cumin, coriander, salt and pepper. Pulse until the mixture has a choppy, paste-like consistency.
Using a rubber spatula, transfer the chickpea mixture into a large bowl and set aside.
Add the mushrooms and carrots to the food processor and pulse until finely minced. Using a rubber spatula, add the mushroom mixture to the bowl with the chickpea mixture. Add the flour, egg and panko, then stir until combined. Form into four burger patties.
In a large skillet, heat the oil over medium-high heat. Add the patties and cook for about 7 minutes per side, until golden brown. Serve in pita pockets topped with avocado, tomato and store-bought tzatziki sauce.