Vegan Mediterranean Chickpea Burgers
Servings: 8 burgers
Ingredients
- 2 15-ounce canned chickpeas drained and rinsed
- 1 cup baby spinach
- ½ cup whole wheat panko breadcrumbs or GF panko; could also use ground oats
- 4 garlic cloves minced (about 1 heaping tablespoon)
- 8 ounces sundried tomatoes marinated in oil
- Zest and juice of 2 lemons
- 2 tablespoons ground flax combined with 3 tablespoons water
- ¼ cup flour
- 1 tablespoon nutritional yeast optional
Instructions
- Start by combining the flax and water in a measuring cup and then set it aside to thicken.
- Place one cup of the drained and rinsed chickpeas into a large bowl, then put the rest in the food processor. Zest both of the lemons into the bowl with the chickpeas and then squeeze the juice of one lemon into the food processor with the chickpeas. Pulse until they are soft (similar to picture in post) but not pureed, about 20 seconds, checking intermittently. Transfer them to the same large bowl and set aside.
- Add the spinach to the food processor and pulse until it’s finely chopped then add it to the bowl with the chickpeas. Drain the sundried tomatoes (reserving excess oil to cook the burgers later) and then place them into the food processor and pulse until finely chopped.
- Transfer the sundried tomato mixture into the large bowl along with the garlic, the breadcrumbs. the nutritional yeast (if using) and the flax-water mixture. Stir until well-combined. Squeeze in the juice of the second lemon and add 1/4 cup flour then stir together. Add 2 more tablespoons of flour while continuing to stir until evenly combined. If the mixture is still too wet, add another tablespoon of flour at a time until it is firm enough to handle.
- Line a baking sheet with parchment paper and set aside. Using your hands, scoop about 1/4-1/3 cup of the mixture out of the bowl and then form them into separate patties, placing each one on the lined baking sheet as you go.
- Refrigerate the burgers on the baking sheet for 30 minutes to an hour before cooking. This helps them set so that they hold together better. Once you’re ready to cook, warm the reserved oil from the sundried tomatoes in a skillet over medium heat. Then cook the burgers for about 5 minutes on each side, until golden brown.
- Serve immediately on a warm bun with vegan mayonnaise, avocado and spinach.
- Store uncooked in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.