Whether you’re a vegetarian or not, it’s hard to deny that veggie burgers are delicious, so I decided to give you a new recipe: chickpea burgers! I love chickpeas, so I’m happy to use them as much as possible. This recipe (adapted from the November Cooking Light) is just another example of how vegetarian meals can be cheap, healthy, and delicious!
1 red potato (about 8 ounces)
2 tbsp olive oil
1 tsp minced garlic
1 can reduced-sodium chickpeas, drained and rinsed
1 tbsp chopped fresh parsley
1/2 tsp salt
1/2 tsp grated lemon rind
1/2 tsp paprkia
1/4 tsp fresh black pepper
1 egg + 1 egg white, lightly beaten (use at least one whole egg; otherwise they are just too crumbly)
This Is How We Do It
Prick the potato a few times with a fork and microwave for about 6 minutes, or until it’s very tender. Cool for a minute or two, then coarsely chop/mash in a medium bowl. Add one tablespoon oil and garlic and mash some more.
Remove 3 tbsp chickpeas and set aside.
Add remaining chickpeas to potato mixture and mash well.
Stir in the whole chickpeas, parsley, and the remaining ingredients.
Divide mixture into four portions and shape into patties. Heat one tbsp oil in a nonstick skillet over medium-high heat. Add patties and cook for 3-4 minutes on each side.
I served these for dinner on whole-wheat buns with a little hummus (you really can’t have too many chickpeas!), sweet potatoes, and broccoli, but they are dying to be paired with sweet potato fries. I tried the leftovers in a pita, and that worked really well too.
The lemon zest is clutch here; it gives the burger such a little zip of flavor! This recipe is a nice change from the veggie burgers I’ve been used to, and so much better than frozen.