(Makes 4 large burgers)
This is a nice change from the usual storebought veggie burgers! I just estimated the measurements since the original author of this recipe is from Australia and I couldn't get the same size cans/packages. I also reduced the cumin and garlic due to personal taste. Be prepared to use more bread crumbs and/or less egg, since mine were quite mushy until I added extra crumbs. Overall, these were very yummy!
2 (300 g) cans chickpeas, rinsed and drained (I used about 1 1/2 14 oz cans)
2 tablespoons water
1 Tbsp olive oil
1 medium onion, finely chopped
1 leek, chopped (I omitted because I didn't have one)
4 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
50 g baby spinach leaves, chopped
1/2 cup cheddar soy cheese, finely grated (I used Veggie Shreds)
3 baby carrots, grated
1/2 cup Egg Beaters or 4 egg whites, lightly beaten (may want to use slightly less)
1/4 cup wheat germ (I used breadcrumbs for the SF... and be prepared to use much more than 1/4 cup!)
Place the chickpeas and water into a food processor, and process until the mixture is the consistency of a coarse paste.
Heat 1 tablespoon of olive oil in a large non-stick pan over a medium heat (I'm sure you could use Pam if you prefer), and sauté the onion, garlic and leek until they have softened, about 4 minutes; then add the cumin and sauté, stirring, for another minute; then add the chopped spinach for about 1 minute, still stirring, until the spinach begins to wilt.
In a large bowl, combine the chickpea paste, onion mixture, cheese, carrot, eggs and wheat germ (or bread crumbs); and season to taste; then shape into 4 even-sized patties.
Spray the same pan that was used earlier with Pam, and cook the burgers until golden, about 2 minutes on each side.
Serve in a crispy roll with hummus or tzatziki and salad greens.
Adapted from a recipe by bluemoon downunder on Recipezaar