Tested till perfect Vegetarian Chickpea Burgers
Vegetarian Chickpea Burgers
Photography by Matthew Kimura

Vegetarian Chickpea Burgers

These are similar to falafels but are not deep-fried. You can refrigerate them for up to 8 hours before cooking.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe2 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1 cup 1cupvegetable stock
  • 1/2 cup 1/2cupcouscous
  • 1 tsp 1tspdried basil
  • 3/4 tsp 3/4tspgrated lemon rind
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)chickpeachickpeas, drained
  • 1/3 cup 1/3cupchopped green oniongreen onions
  • 1 1eggeggs
  • 2 tbsp 2tbspwater
  • 1 1clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 tsp 1tspvegetable oil
  • 2 2whole wheat pita breadwhole wheat pita breads
  • 1/2 cup 1/2cuplight sour cream
  • 2 cups 2cupsshredded lettuce
  • 1/2 cup 1/2cupsliced cucumber
  • 1/4 cup 1/4cupsliced radishradishes
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Preparation

In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and lemon rind; cover and let stand for 5 minutes. Fluff with fork.

In food processor, chop chickpeas finely. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper. Shape into four 1/2-inch (1 cm) thick patties. (Can be wrapped in plastic wrap and refrigerated in airtight container for up to 8 hours or frozen for up to 2 weeks.) In nonstick skillet, heat oil over medium-high heat; cook patties, turning once, for 8 to 10 minutes or until golden.

Cut each pita bread in half and open to form pouch; spread inside with sour cream. Fill each with patty, lettuce, cucumbers and radishes.

 

Nutritional Information Per serving: about

cal 372 pro 17g total fat 7g sat. fat 2g
carb 62g fibre 7g chol 58mg sodium 723mg

% RDI:

calcium 13 iron 17 vit A 5 vit C 13
folate 38
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