Like black beans, chickpeas make great veggie burgers. Unlike black beans they need some help to break down so the burgers hold their shape. But, if broken down too much, you get hummus (which we made last month). You can soak and cook your own chickpeas as we did today, or you can use ORGANIC jarred chickpeas as in the recipe.
2 jars chickpeas, organic, rinsed WELL
2 large eggs
6 TBL olive oil
1 tsp garam masala
1/8 tsp cayenne pepper
1/8 tsp sea salt
1 cup panko bread crumbs (I often crush buckwheat crackers for this)
½ cup plain Greek yogurt (I use sheep)
2 scallions, sliced thin
3 TBL minced fresh coriander
1 shallot, minced
1 recipe Cucumber- Yogurt Sauce
Pulse chickpeas in robot/Thermomix until coarsely ground. About 8 times for Thermomix. Or use an immersion blender, or mash potato press!
Whisk eggs, 2 TBL olive oil, garam masala, cayenne pepper, and sea salt in a medium bowl. Gently stir in processed chickpeas, panko, yogurt, scallions, fresh coriander and shallot until just combined. Do not over mix or the cakes will have a mealy texture.
Divide into 6 equal portions and make into 10inch / 3 cm thick patties.
Heat 2 TBL olive oil or coconut oil in a non-stick fry pan, over medium hat, until shimmering. Carefully lay 3 patties in pan and cook until well browned and firm on both sides. 4-5 minutes per side.
Transfer cakes to plate and tent with foil to keep warm. Repeat with remaining 3 cakes. Serve with Cucumber yogurt Sauce!