Chickpea Burgers with Coriander Yogurt Sauce

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

A simple, warmly spiced veggie and chickpea burger recipe with a creamy coriander-spiked yogurt sauce is the kind of effortless dinner we're all about. Pan fry and serve on your favorite bun (or atop greens for a lighter meal).

Ingredients

  • 1 can (15 ounces) chickpeas, drained and rinsed

    3 scallions, trimmed and coarsely chopped

    1/4 cup flat-leaf parsley, coarsely chopped

    1/2 teaspoon Simply Organic Garlic Powder

    2 tablespoons all-purpose flour

    1 large egg

    1 teaspoon + 1 pinch sea salt, divided

    1 teaspoon Simply Organic Coriander, divided

    1 teaspoon Simply Organic Cumin

    1/2 teaspoon Simply Organic Paprika

    2 tablespoons olive oil

    1/2 cup plain Greek yogurt

    1 tablespoon lemon juice

    2 hamburger buns

    1/2 cup arugula, for serving

    1/2 cup shredded carrots, for serving

Directions

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

    2. Form mixture into even patties.

    3. In a non-stick skillet over medium-high heat, heat olive oil. Add patties and cook for 3 to 4 minutes on each side, until golden brown.

    4. In a small bowl, whisk together yogurt, lemon juice, remaining 1 pinch salt and remaining 1/4 teaspoon coriander.

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

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