Author Notes
A healthier burger full of fiber, vitamins, minerals and antioxidants by blending chickpeas with vegetables, herbs and spices. —Grace O
Ingredients
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1 tablespoon
olive oil
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1
small onion
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1/2
medium red bell pepper, diced
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2
stalks celery, minced
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1/4 cup
fresh parsley, finely chopped
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2 teaspoons
curry powder
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1/2 teaspoon
sea salt
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1/2 teaspoon
cumin
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1/2 teaspoon
black pepper
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1/4 teaspoon
ground cayenne
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1/2 teaspoon
dried oregano
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1 teaspoon
dried basil
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2 cups
canned chickpeas, drained and rinsed
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1
egg
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1 1/2 cups
whole-wheat panko bread crumbs
Directions
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Preheat oven to 425° F. In a skillet, heat olive oil over medium heat. Add the onion, garlic, bell pepper, celery and sauté for about 3 minutes. Add parsley, curry powder, salt, cumin, black pepper, cayenne, oregano, basil and sauté for 1-2 additional minutes until incorporated then remove the skillet from heat. Puree the chickpeas in a food processor or blender, pulsing until a course puree develops, adding water 1 Tablespoon at a time if needed. In a large mixing bowl combine chickpea puree, vegetable mixture, egg, and panko breadcrumbs. Mix well. Hand form patties and place on a baking pan lined with parchment paper. Bake for about 20 minutes, turning once halfway through, until golden on the outside.
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While some veggie patties are fried or cooked in oil, these spicy chickpea burgers are baked golden brown and offer a mildly spicy aroma. A very simple meal, this recipe can be prepared in a matter of minutes. Serve these savory patties on a whole grain bun with a fresh green salad for an easy meal full of nutrients and flavor.
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