Recipe

A A A

• 2 (15 oz) cans chickpeas, drained and rinsed ( garbanzo beans)
• 3 large eggs ( make it vegan ( skip it)
• 1/2 tsp sea salt
• 1/3 cup chopped fresh cilantro
• 1 small red onion, chopped
• 1 tbsp crushed garlic
• 1/4 cup grated parmesan cheese
• 1 tbsp ground black pepper
• 2 tbsp cumin
• 4 slices whole wheat bread, toasted, cooled and processed into bread crumbs
• 1/2 cup of chopped pistachio nutmeats (optional)

• 1 Toast the 4 slices of bread.
• 2 In a large bowl, put the onion, cilantro and pistachio and toss together.
• 3 In a food processor, process the chick peas, eggs, salt, pepper, crushed garlic, cumin and parmesan cheese until it forms a thick but chunky paste (like a slightly chunky hummus).
• 4 place the processed chick pea paste in the bowl with the onions and cilantro and mix together until evenly distributed.
• 5 Process the bread until you have coarse bread crumbs.
• 6 Mix the bread crumbs with the chick pea paste and distribute evenly.
• 7 Let the mixture sit for a few minutes and then form patties from the mix (use 3/4 of a cup of mix for each pattie).
• 8 Bake under the broiler on low on a greased baking sheet until golden brown, and then flip them over to brown the other side OR cook them on the skillet at low-medium heat until both sides are golden brown.
• 9 Serve on whole wheat buns with some curry yogurt sauce, alfalfa sprouts, a tomato slice and some crushed avocado.