Middle Eastern Chickpea Burgers

Prep time: 15 minutes
Cook time: 25 minutes
Serves 17

If you'd prefer to make fewer
burgers, freeze the extras cooked or
uncooked. Layer the burgers between
parchment paper, wrap them in
plastic wrap, then foil. Freeze raw
burgers for up to six months; cooked
burgers for up to three months.

1 15-ounce can chickpeas, drained,
rinsed and mixed with a spritz
of fresh lemon juice and a pinch
of sea salt
1/2 teaspoon sea salt
1 1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed
lemon juice
2 1/2 cups cooked brown basmati
rice
3 tablespoons finely diced red bell
pepper
1/4 cup loosely packed minced fresh
flat-leaf parsley

1. Preheat the oven to 375[degrees]F and line
a baking sheet with parchment paper.

2. Combine the chickpeas, salt,
spices, oil and lemon juice in a food
processor and process until smooth
and well combined, scraping the
sides occasionally. Transfer the
mixture to a bowl and fold in the rice,
bell pepper and parsley.

3. Moisten your hands to keep the
mixture from sticking, then shape
the mixture into 1/4-inch-thick patties
about 2 1/2 inches in diameter.

4. Place the chickpea burgers on the
prepared pan and bake for 22 to 25
minutes, until the patties start to get
dry and crisp on the outside. They
will firm up as they start to cool; serve
burgers while still warm.

Per serving, 100 calories, 3.5 g
fat (0.5 g saturated), 3 g protein,
15 g carbohydrates, 3 g fiber, 223
mg sodium.

My notes on recipe:

We will defn make it again- Rob had three of them last night for dinner. The mixture you make with chickpeas,sea salt,spices, oil and lemon juice was soooo good i would just eat that by itself (a nice sweet and spicy taste)
It took me around an hour (baking time included) for this recipe. We only made 7 burgers so our burgers were bigger then they suggested in the recipe but we enjoyed them this way. I would use less rice next time in each burger. I would add in onions as well when i added in the red pepper.