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Author Topic: Middle Eastern Chickpea Burgers  (Read 1419 times)

Offline SelaS

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Middle Eastern Chickpea Burgers
« on: November 07, 2009, 10:31:44 AM »
You will love this recipe!  Enjoy!  :o

Middle Eastern Chickpea Burgers
Delicious, nutritious and a complete protein!

2 cups cooked chickpeas, or 1 15-oz. can, drained, rinsed, and mixed
  with a spritz of fresh lemon juice and a pinch of sea salt
tsp. sea salt
tsp. turmeric
tsp. paprika
tsp. ground cumin
tsp. ground coriander
⅛ tsp. ground cinnamon
2 tsp. minced garlic
1 tsp. minced fresh ginger
3 T extra-virgin olive oil
2 T freshly-squeezed lemon juice
2 cups cooked brown basmati rice
3 T finely diced red bell pepper
cup loosely packed minced fresh flat-leaf parsley

  Preheat oven to 375F and line a baking sheet with parchment paper.
  Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, olive oil, and lemon juice in a food processor and blend 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 into -inch thick patties about 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 tsp. 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 yummy hummus.
  Makes 17 patties

Reference:  Katz, Rebecca, The Cancer-Fighting Kitchen, New York, Ten Speed Press, 2009