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Chickpea Burgers with Coriander Yogurt Sauce

Total Time: 35 mins
Hands-on Time: 35 mins
Makes: 2 large burgers servings

A simple, warmly-spiced veggie and chickpea burger with a creamy coriander-spiked yogurt sauce is the kind of effortless dinner this season’s all about. Pan fry and serve on your favorite bun – or atop greens for a lighter meal.

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featured ingredient:

Simply Organic Coriander Seed Ground 2.29 oz.
~~$5.89~~
$5.01
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Ingredients:

1/2 teaspoon Simply Organic Garlic Powder 3.64 oz.
1 teaspoon Simply Organic Coriander Seed Ground 2.29 oz.
1 teaspoon Simply Organic Cumin Seed Ground 2.31 oz.
1/2 teaspoon Simply Organic Ground Paprika 2.96 oz.
1 15-ounce can chickpeas, drained and rinsed
3 scallions, trimmed and coarsely chopped
1/4 cup chopped flat-leaf parsley, coarsely chopped
2 tablespoons all-purpose flour
1 large egg
1 teaspoon kosher salt
2 tablespoons olive oil
2 hamburger buns
1/2 cup arugula, for serving
1/2 cup shredded carrots, for serving
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
pinch kosher salt

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Directions:

1. In a food processor, combine chickpeas, scallions, parsley, garlic powder, flour, egg, salt, 3/4 teaspoon coriander, cumin, and paprika. Pulse, stopping a few times to scrape down the sides, until a coarse mixture forms and it holds together when pressed.

2. Form into 2 even patties (for large burgers) or 4 even patties (for smaller burgers).

3. Heat olive oil in a non-stick skilled over medium-high heat. Add the patties and cook until golden brown on the first side, about 4 minutes. Carefully flip the burgers and continue cooking for 3 to 4 minutes on the second side, or until golden brown.

4. Meanwhile, in a small bowl, whisk together the yogurt, lemon juice, salt and 1/4 teaspoon coriander.

5. Serve burgers on sliced buns with arugula, shredded carrots and a generous spoonful of yogurt sauce.