These herb- and vegetable-flecked chickpea burgers pack a Middle-Eastern flare. Serve with tzatziki (Greek cucumber and yogurt sauce) and tabbouleh, and you've got an entire meal that's easy and perfect for when you have friends over for dinner. Recipe adapted from via .
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 1 carrot, peeled chunked
- 2 cloves garlic
- 1/2 cup fresh parsley
- 1 1/2 cups chickpeas, rinsed and drained
- 1/2 cup bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- Preheat oven to 400 degrees.
- Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add onion and sauté, stirring occasionally, for 5 minutes until soft and translucent. Remove from heat and place in a large bowl.
- In a food processor, blend carrot, garlic, parsley, and chickpeas until smooth. Add chickpea mixture to bowl with onions and mix to combine. Add bread crumbs, salt, coriander, and cumin, and mix until fully combined.
- Lightly grease a baking sheet. Form chickpea mixture into four patties about 3 inches across and 1/2-inch thick. Place on prepared baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon olive oil.
- Bake 15 to 20 minutes, or until beginning to turn golden brown.