Makes 8 Burgers | 278 calories | 15g protein
Ingredients For the Patty:
1 cup of dried chickpeas
1/2 white onion
3 tbsp. minced garlic
1/2 cup of breadcrumbs
1/2 cup of whole wheat flour
1/4 cup of green onions
2 tbsp. parsley
1 tbsp. cilantro
1 tsp. cumin
1 tsp. allspice
1 tsp. salt
1 tsp. pepper
2 tbsp. olive oil
1 cup vegetable broth
For the Burger:
Kalamata olive spread
Pickled white cabbage
Rinse the chickpeas and soak overnight in cool water. After soaking boil until tender.
Dice white onion, mince garlic, and sauté in 1 tbsp. of olive oil until aromatic. If the onion and garlic are sticking to the pan, feel free to add up to 1 cup of vegetable broth.
Add cooked chickpeas, cooked fava beans, and sautéed onion and garlic to a food processor. Pulse until the mixture is well mixed, but some chickpeas are still whole.
Add breadcrumbs, green onions, parsley, cilantro, cumin, allspice, salt, and pepper to a food processor. Pulse again.
Add ½ cup of whole wheat flour to the food processor and pulse on low. Use a rubber spatula if necessary to scrape the mixture down from the side of the mixer.
Once the mixture has thickened, use 1 tbsp. of olive oil to line the sheet pan. Preheat oven to 400 degrees.
Flour your hands and mold ½ cup of the mixture into a patty. This recipe makes 8 patties.
Cook patties for 20 minutes and then flip, cook for 20 more minutes or until the patties begin to brown.
Warm buns in the oven, then add all the fixings!