Rosemary Hummus Burgers (vegetarian/ vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Chickpeas (garbanzo beans), 4 cups (2 cans) *Tahini, 2 oz *Lemon Juice, .25 cup Carrots, raw, 1 cup, chopped Onions, raw, 1 cup, chopped Olive Oil, .25 cup Flour, whole grain, .75 cup Sunflower Seeds, without salt, 1 cup, hulled Garlic, 4 cloves Rosemary, dried, 1 tbsp
Preheat oven to 350 degrees Fahrenheit.
Add carrots, garlic, and onions to food processor (or chop finely). Add garbanzo beans and blend (chop) with olive oil, tahini, and lemon juice and spices (salt, pepper, rosemary, paprika) to taste.
Stir in flour and blend thoroughly. Stir in sunflower seeds.
Spoon about 1/3 cup of mixture onto baking sheet (covered with parchment or Silpat) and form into burger-shaped patties. Bake for 20 min at 350, then flip and bake for another 5-7 minutes or until golden brown on both sides. Cool on rack before storing in refrigerator. Reheats well for a quick lunch!
Serving Size: Makes about 9 servings, depending on patty size.
Number of Servings: 9
Recipe submitted by SparkPeople user CROWDGOESWILD.
Add carrots, garlic, and onions to food processor (or chop finely). Add garbanzo beans and blend (chop) with olive oil, tahini, and lemon juice and spices (salt, pepper, rosemary, paprika) to taste.
Stir in flour and blend thoroughly. Stir in sunflower seeds.
Spoon about 1/3 cup of mixture onto baking sheet (covered with parchment or Silpat) and form into burger-shaped patties. Bake for 20 min at 350, then flip and bake for another 5-7 minutes or until golden brown on both sides. Cool on rack before storing in refrigerator. Reheats well for a quick lunch!
Serving Size: Makes about 9 servings, depending on patty size.
Number of Servings: 9
Recipe submitted by SparkPeople user CROWDGOESWILD.
Nutritional Info Amount Per Serving
- Calories: 354.8
- Total Fat: 18.2 g
- Cholesterol: 0.0 mg
- Sodium: 341.0 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 9.1 g
- Protein: 11.0 g
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