Falafelly Good Chickpea Burgers
This easy peasy veggie burger comes together in a snap with a few pantry ingredients – perfect for getting the kids cooking. Great for vegans, vegetarians, and meat eaters alike! Dress it up like you would any other burger, or throw it in a pita with some tzatziki and cucumber.
Notes: You could use a food processor to mix all of the ingredients, but you probably won’t get the same texture. Feel free to switch out the fresh herbs for whatever you have on hand – sometimes I like to add dill or basil.
This recipe was provided by Marianne Bloudoff, RD.
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PrintIngredients
For 4 Person(s)
Ingredients
- 1 can (540 ml or 19 oz) no salt added chickpeas, drained and rinsed
- 1 clove garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup white or red onion, finely chopped
- 2 tbsp whole wheat flour
- 2 tbsp olive oil
- 1/2 tsp pinch of cayenne pepper
- salt and pepper to taste
Directions
In a large bowl, mash the chickpeas with a potato masher until just a little lumpy – you want some texture.
Add in garlic, parsley, onion, flour, olive oil, cumin, and cayenne. Mix until well combined. Season to taste with salt and pepper.
Divide the mixture into 4 equal balls, and form into patties. Allow to rest 5-10 minutes.
Heat a large skillet over medium heat. Add a bit of oil if non-stick. Fry the patties until golden brown and cooked through – about 5 minutes on each side.
Serve with your favourite burger toppings or as you would falafel.
Recipe notes
Makes: 4 burgers
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