1 1/2 C cooked chickpeas (about 1/2 cup dried chickpeas)
1/2 C pecans, roughly chopped and toasted
1/4 C sunflower seeds, toasted
1/2 C parsley, rough chop
1/2 onion, diced (about 1/4 C)
1 carrot, shredded (about 1/4 C)
1 egg, beaten
1/2 t sea salt
1/4 t cumin
freshly ground black pepper, to taste
2-3 T Extra Virgin Olive Oil (or more for frying)
1. Place all ingredients in a food processor and whiz until pretty smooth in texture. Refrigerate mixture for 15-30 minutes to let it set before making the patties.
2. Heat olive oil in a small sauté pan over medium heat. Cook each burger for about 5 minutes on each side or until golden brown. Be careful when flipping burgers over, because they are a bit delicate.
3. Serve and dress however you love your burgers! (I put this one on a multi-grain roll with herbed mayo, micro greens, avocado, and sweet potato fries:)
For more information on chickpeas, aka the mighty garbanzo bean, including info on how to GROW YOUR OWN (how awesome is that?), check out this site at Happy DIY Home.
For my vegan friends: Apologies that this is almost, but not quite there. I never tried a vegan version because I enjoyed getting the extra protein and fat from the egg. Plus, it’s such a great binder. Anyway, I hate to leave you out of the party so check out this recipe. I’m dying to try it, too. Next time!