These Chickpea Burgers are a hit (between Carson and I of course, kids were like, Chickpea wha??). The coriander, cumin and cilantro add so much flavor, and the mushrooms combined with the beans made it taste hearty and delicious. I love them, and will make them again and again. We serve ours in pita pockets topped them with avocado, tomato and a store-bought tzatziki sauce (and I will forever have to Google the spelling of that word).
- 1 19-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 clove garlic
- 2 tablespoons chopped cilantro (or parsley)
- 1½ teaspoons ground cumin
- 1½ teaspoons ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 carrot, roughly chopped
- 8 ounces sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 4 large pita pockets, for serving
- Sliced avocado, for serving
- Sliced tomato, for serving
- Store-bought tzatziki sauce, for serving
In a food processor or blender, add the chickpeas, garlic, cilantro, cumin, coriander, salt and pepper. Pulse until the mixture has a choppy, paste-like consistency.
Using a rubber spatula, transfer the chickpea mixture into a large bowl and set aside.
Add the mushrooms and carrots to the food processor and pulse until finely minced. Using a rubber spatula, add the mushroom mixture to the bowl with the chickpea mixture. Add the flour, egg and panko, then stir until combined. Form into four burger patties.
In a large skillet, heat the oil over medium-high heat. Add the patties and cook for about 7 minutes per side, until golden brown. Serve in pita pockets topped with avocado, tomato and store-bought tzatziki sauce.