Spinach Chickpea Burgers
- Number of Servings: 6
Ingredients
2T plus 1t Olive Oil1t toasted Cumin Seeds5 oz fresh Spinach1 1/2 cups cooked Chckpeas2 eggsjuice of 1/2 lemon1 t salt1/3 c chckpea flour (see notes)
1) Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing w/tongs, until the spinach is completely wilted (2 or 3 min). Transfer to a heatproof plate and allow to cool until safe to handle. Drain if necessary. Wrap in a towel an squeeze out as much liquid as possible.
2) Combine 1 1/4 cups of the chickpeas, the eggs, the lemon juice and salt in a food processor. Pulse until the mixture resembles a chunky hummus.
3) In a large bowl, combine the spinach with the remaining 1/4 cup of chickpeas and mash coarsely with a potato masher (my chickpeas were too firm to mash. I used the food processor and it was a snap). Add the bean-egg mixture and stir thoroughly. Fold in the chickpeas flour. The mixture should be sticky, but somewhat pliable. Add more flour, 1 teaspoon at a time f too wet, or a little water if too dry. Shape into 6 patties.
4. In an oven-save skillet, or saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side (6-10 min total). Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
Note: While it's easy to make your own chickpea flour by grinding dried chickpeas in a spice grinder or blender, it can now be found at most grocery stores, but at a hefty price. It s a standard ingredient in Indian cuisines, used to make a breading batter for pakoras and in some flat-breads, and can thus be found readily and less expensively at Indian grocer's where it is sometimes called graham flour.
Number of Servings: 6
Recipe submitted by SparkPeople user EGM822.
2) Combine 1 1/4 cups of the chickpeas, the eggs, the lemon juice and salt in a food processor. Pulse until the mixture resembles a chunky hummus.
3) In a large bowl, combine the spinach with the remaining 1/4 cup of chickpeas and mash coarsely with a potato masher (my chickpeas were too firm to mash. I used the food processor and it was a snap). Add the bean-egg mixture and stir thoroughly. Fold in the chickpeas flour. The mixture should be sticky, but somewhat pliable. Add more flour, 1 teaspoon at a time f too wet, or a little water if too dry. Shape into 6 patties.
4. In an oven-save skillet, or saute pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side (6-10 min total). Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.
Note: While it's easy to make your own chickpea flour by grinding dried chickpeas in a spice grinder or blender, it can now be found at most grocery stores, but at a hefty price. It s a standard ingredient in Indian cuisines, used to make a breading batter for pakoras and in some flat-breads, and can thus be found readily and less expensively at Indian grocer's where it is sometimes called graham flour.
Number of Servings: 6
Recipe submitted by SparkPeople user EGM822.
Nutritional Info Amount Per Serving
- Calories: 112.5
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 180.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.7 g
- Protein: 3.0 g
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