Chickpea Burgers with Coriander Yogurt Sauce
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Total Time: 0 hrs 35 mins
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Hands-on Time: 0 hrs 35 mins
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Makes: 2 large burgers
Ingredients
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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 Paprika, Ground 2.96 oz. -
1 15-ounce can chickpeas, drained and rinsed
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3 scallions, trimmed and coarsely chopped
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1/4 cup chopped flat-leaf parsley, coarsely chopped
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2 tablespoons all-purpose flour
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1 large egg
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1 teaspoon kosher salt
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2 tablespoons olive oil
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2 hamburger buns
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1/2 cup arugula, for serving
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1/2 cup shredded carrots, for serving
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1/2 cup plain Greek yogurt
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1 tablespoon lemon juice
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pinch kosher salt
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.
