Categories: Bulk Bases, Burgers, Vegetarian

Ingredients

• 1/2 (15.5-ounce) can chickpeas, drained and rinsed
• 1/2 small onion, chopped, about 1/2 cup
• 1/2 clove of garlic, minced
• 2 eggs
• 1/4 cup Breadcrumbs
• 1/8 cup chopped flat-leaf parsley
• 1 teaspoons lemon zest
• 1/4 teaspoon paprika
• 1 teaspoons curry powder
• For the yogurt sauce:
• 1/2 cup Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh mint
• Salt and pepper, to taste

Directions

1. Combine chickpeas, onions, garlic and eggs in a food processor. Blend until the mixture has the texture of a chunky hummus, leaving some large chickpea pieces.

2. Transfer the chickpea mixture to a large bowl and combine with the remaining ingredients. Mix well. Form into 4 patties or 12 small patties if you want to eat in a pita pocket. The mixture should very wet to ensure a moist patty, but if you are having trouble forming them, stir in more breadcrumbs 1 tablespoon at a time.

3. Combine all ingredients for the yogurt sauce. Taste for seasoning and set aside.

4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Drop the patties into the pan with space in between. Do this in batches if necessary. Cook for 5 minutes, then carefully flip and cook the other side for another 5 minutes or until golden and cooked through. Serve on a warm bun or pita pocket with the yogurt sauce.

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