Packed with parsley, cilantro, garlic, and cumin, this chickpea burger has flavors inspired by falafels. It’s a protein-packed, plant-based staple that comes together quickly and can be complimented with thinly sliced cucumbers and tzatziki sauce.
Makes 4 servings at 4 ounces each
- 1 can chickpeas (garbanzo beans), drained
- 1/2 onion, small onion
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 4 whole grain buns
Drain chickpeas. Place chickpeas, onion, parsley, cilantro, garlic, cumin, salt, and pepper in a food processor and process until blended but not pureed. Add baking powder and pulse. Move to a bowl and refrigerate, covered, for at least 15 minutes.*
Once chilled, form the chickpea mixture into 4 patties (about 1/2 cup each). Heat oil in a pan and sear the patties on both sides, then turn to low and heat through. Serve on a bun with your favorite toppings such as thinly sliced cucumber, tzatziki sauce, lettuce, and tomato.
*Can be made ahead of time and refrigerated overnight.