Crispy and super flavorful. So yes, these are as delicious as they look. They are really easy to make, and can be frozen, too. Eat them on a sandwich, place them on a salad, or nibble them straight from the pan…you won’t be sorry if you make this recipe. For a southwestern black bean-cheddar version of these burgers, click here.
Mediterranean Chickpea Burgers (with sun-dried tomatoes, feta, and rosemary)
Makes 10 (4 ounce) burgers
2 (15 ounce) cans chickpeas, rinsed and drained
2 eggs
¼ cup hot pepper sauce
3 cloves garlic, minced
1 tablespoon smoked paprika
2 teaspoons turmeric
1 teaspoon sea salt
6-8 sun dried tomatoes, minced
2 teaspoons minced fresh rosemary
1 small bunch Italian parsley, chopped
½ small onion, minced
½ red bell pepper, minced
1 cup crumbled feta (3-4 ounces)
1 cup bread crumbs (plus extra for dusting)
Olive oil for cooking
Place half of the chickpeas in a food processor and pulse for just a few seconds, until coarse but slightly mashed; transfer these beans to a large bowl. Add the remaining beans to the food processor along with the eggs, hot pepper sauce, garlic, smoked paprika, turmeric, and sea salt; process until very smooth, then add this mixture to the bowl with the coarse beans. Add the sun-dried tomatoes, rosemary, parsley, onion, and bell pepper to the bowl also. Mix everything thoroughly, then add the cheese and bread crumbs and mix again. Divide the mix into ten balls and shape into burgers, transferring them to platters or a baking sheet that is lightly dusted with breadcrumbs. Heat a large heavy skillet with 1/8th inch olive oil over medium-high heat. Cook the burgers for about 10 minutes, turning them as necessary, or until golden, crispy, and cooked throughout. Transfer to absorbent paper before serving.
Urban Simplicty 