Garbanzo Burgers

Makes 6 patties (6 servings)

These tasty golden patties are made with garbanzo beans, also known as chickpeas. Garbanzo beans have a delicious nut-like taste and texture, and are a great source of protein. You may choose to use canned or dried beans for this recipe. The benefits of using canned beans is that you can assemble them in no time at all if you use a food processor to chop the ingredients. Serve them on whole-grain buns with all the fixings or try them with Tex-Mex Bulgur Pilaf and salsa.

2 tablespoons sesame seeds
¹/₄ cup potato flour
¹/₂ teaspoon salt
¹/₈ teaspoon cayenne pepper, or to taste
¹/₂ teaspoon ground coriander or cardamom
1 teaspoon ground cumin
1 ¹/₂ teaspoons curry powder
1 tablespoon soy sauce
¹/₂ cup cooked bulgur or brown rice
1 15-ounce can garbanzo beans, drained and rinsed, or 1 1/2 cups cooked garbanzo beans
1 garlic clove, minced or pressed
1 celery stalk, finely chopped (about 1/2 cup)
1 small carrot, finely chopped (about 1/2 cup)
1 small onion, finely chopped (about 1/2 cup)
vegetable oil spray

Toast sesame seeds in a dry skillet until they begin to pop and become fragrant. Grind in a food processor or blender then transfer to a mixing bowl. Add onion, carrot, celery, and garlic.

Chop beans in a food processor, using an on/off pulsing action, or by hand using a potato masher. Leave some chunks. Add to vegetable mixture, along with bulgur or brown rice, soy sauce, curry powder, cumin, coriander, cayenne, and salt. Mix thoroughly.

Stir in enough potato flour to form a stiff dough. Knead for 30 seconds, then form into 6 patties.

Lightly spray a non-stick skillet with vegetable oil spray. Cook patties over medium heat until for about 2 minutes until the first side is lightly browned, and then flip and cook the second side for another 2 minutes until it is lightly browned.

Enjoy these burgers hot from the skillet. Stored in a covered container in the refrigerator, leftover Garbanzo Burgers will keep for up to 3 days.

Per serving