A colorful, nutty tasting burger. Leftovers reheat well
Servings: 6 small pattiesPrep Time: 15 minutes Cook Time: 4 to 6 minutes
1 carrot (medium size grated)
1 garlic clove
1 (19 ounce) can chickpeas
1 1/2 teaspoons ground cumin
2 or 3 Tablespoons chopped cilantro
salt & pepper
1 large egg
2 tablespoons whole wheat flour
oil (for frying)
2 slices whole wheat bread (cut in round shapes)
1 red onion
Peel the carrots, grate them coarsely and set them aside.
Peel and roughly chop the garlic. (if you do not use a food processor, chop the garlic fine)
Drain and rinse the chickpeas and put them into a food processor** with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
Heat the oil in a frying pan and divide the mixture into 6. Fry in batches for 2–3 minutes on each side, until golden, then drain on kitchen paper.
Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
Serve with slices of tomato and red onions and mayonnaise.
**If you over process the chick peas, the burgers won’t hold together well. I skipped the food processor and just mashed them with a potato masher.
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