Mushroom chickpea burgers

1 can garbanzo beans, drained (14 oz)
8 oz mushrooms, sliced and sauteed
1 medium onion, diced and sauteed
1 tsp coriander
1 tsp cumin
3 cloves garlic
.5 tsp cayenne pepper
.5 tsp white pepper
.25 tsp salt
1 cup breadcrumbs
1/8 cup white flour

If you want more of a potato-pancake texture, you can blend the shrooms and onions into the garbanzo beans. If you want a more burger-like texture, do not.

You can always prepare your own garbanzo beans in a pressure cooker, or overnight soak with a pinch of salt added.

For better nutritional advantage from the garlic, press the garlic ten minutes before adding to sautee. A cast iron skillet allows you to use less oil.

Mash garbanzo beans, either with potato masher or in food processor, until you get a consistency of mashed potatoes.

Meanwhile, sautee the diced onions and the sliced mushrooms with half the oil. After sauteeing for five minutes, add all spices and continue sauteeing for three more minutes.

Add mushroom, onion, and spice mixture to garbanzo beans, and mix thoroughly. Add up to 1 cup of breadcrumbs and 1/8 cup of flour. Form into six patties, approx. 1/2 inch thick.

Add remaining oil to pan, and sear patties, three minutes per side. Since all ingredients are already cooked, you are done. Top and enjoy.

Serving Size: makes 6 1/2 cup servings as patties

Number of Servings: 6

Recipe submitted by SparkPeople user AMSCIPIO.