It was Rachel Ray that introduced me to the idea of baking chickpeas for a crunchy snack. I tried this out at a dinner party with friends and they were a big hit! My sense of adventure began to gather steam, and lately I've been searching for creative ways to regularly get these powerhouse legumes on our menu.
So, I was super excited to see a delish recipe in the April 2010 issue of Experience Life magazine for Middle Eastern Chickpea Burgers! Reading through the list of ingredients, I knew it would be a hit with hubby. We both love anything with cumin in it, and although he LOVES middle eastern cuisin, I'm still learning little by little to embrace it. This recipe is a real winner on both fronts and very economical too! It makes about 12 patties.
What you need:
- 15-ounce can chickpeas
- 1/2 t sea salt
- 1/2 t turmeric
- 1/2 t paprika
- 1/4 t cumin
- 1/4 t coriander
- 1/8 t cinnamon
- 2 t minced garlic
- 1 t minced fresh ginger
- 3 T extra virgin olive oil
- 2 T fresh lemon juice
- 2 1/2 c cooked brown rice
- 3 T finely diced red bell pepper
- 1/4 c minced flat leaf parsely
- Preheat oven to 375 and prepare a baking sheet by lining it with parchment paper.
- Drain & rinse the chickpeas and season with a splash of lemon juice and salt.
- Combine the chickpeas, all the spices, olive oil and lemon juice in a food processor until smooth.
- In a separate bowl, add the rice, bell pepper and parsley into the chickpea mixture and mix well.
- With wet hands, shape into 1/4 inch thick patties about 3 inches in diameter.
- Place the patties on the prepared pan and bake for 25 minutes or until the outside begins to get crispy.
- Serve on a ciabatta roll with garnishments of your choice.
P.S. Nutrtional Info per burger: 3 g protein, 1 g fat, 18 g carbs, 89 calories