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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 16 |
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These are so yummy! I serve these with chopped cucumbers, Tahini Goddess Dressing, sliced tomatoes and lettuce on a toasted (toast the face of the bun in the skillet) burger bun. Ingredients:
2 tablespoons olive oil |
1 1/2 cups onions, minced (i used more like 1/2 cup) |
3 garlic cloves, minced |
1 teaspoon ground cumin |
1 cup carrot (finely chopped or shredded) |
1 1/2 cups cooked and drained chickpeas (one 14 ounce can, drained) |
1 1/2 tablespoons tahini or 1 1/2 tablespoons peanut butter |
1/4 cup parsley, minced (i used about 1 1/2 tbsp. dried) |
1/3 cup chickpea flour or 1/3 cup white flour |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/2 lemon, juice of |
Directions:
1. Heat 1 T of oil and sauté the onions over medium heat, stirring frequently, until they soften, about 5 minutes.
2. Add the garlic, cumin, and carrot and sauté for two more minutes.
3. Transfer to large bowl or food processor and add the chickpeas.
4. Mash or process until mushy.
5. Stir in tahini and parsley and lemon juice.
6. Combine the flour, baking soda, and salt in the small bowl, then stir into chickpeas.
7. Flour your hands, shape mixture into four patties, and dust them with flour (I added the flour to the bean mixture. here).
8. Fry in 1 T oil over medium-low heat for 1 minute, until just beginning to brown or spray with cooking spray and cook that way for less calories.
9. Flip, fry 2 minutes, flip again, and fry 1 one minute (2 minutes total per side).
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