Chickpea and Spinach Burgers
They are simple, delicious, and have a texture I love in veggie burgers: crunch on the outside, soft on the inside, and don’t fall apart when cooked. These burgers come together rather quick and cook up just as fast. I prefer pan frying these burgers in a bit of oil (helps the crispy outside) but you can also grill them. If you’re looking to make a big batch for use throughout the month, go through the baking process, separate them with a bit of wax paper, and store in an airtight container in the freezer.
1/2 cup chickpeas (drained, if using canned)
1/4 cup red onion, diced
1 cup fresh baby spinach, packed
2 tablespoons sunflower seeds
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/4 teaspoon salt
1 large egg white
1/3 cup whole wheat bread crumbs
1 to 2 tablespoons olive oil, for frying
Combine chickpeas and onion in a food processor, pulse a few times to break up the chickpeas. Add in spinach, sunflower seeds, olive oil, soy sauce, oregano, paprika, and salt; pulse a few more times.
Add in egg white and bread crumbs, pulsing until mixture comes together. Remove from food processor, run your hands under water, divide mixture into two balls, and shape into 1/2″ thick patties.
Heat a pan over medium-low heat. Add olive oil, followed by burgers. Fry for 5 to 7 minutes, until the burger is browning and has become crisp on the outside. Flip, cook for another 5 or so minutes until the burger is cooked through and crisp on both sides.
Health and Wellness Associates