Chickpea Veggie Burgers, a Mark Bittman Twitter Recipe - Gardenfork

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binder and reduces cholesterol.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are whole grain and gluten-free option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for frying.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: store-brand buns

Store-brand buns are often less expensive.

Rinse chickpeas and remove any odd-looking ones.

Add chickpeas to the slow cooker and fill with water about 3 inches above the chickpeas.

Cover and cook on low for about 6 hours.

Once cooked, measure out about 4 cups of chickpeas.

Add approximately 1/4 cup of chopped onion and more parsley than that (exact amount not specified).

Add 1 teaspoon of cumin and some oregano.

Add flour and an egg to the mixture.

Take a little liquid from the slow cooker to help form the burgers.

Mix everything together to form burger patties.

Salt the patties after forming them.

Cook the patties until they are nice and crunchy and have a good brown color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens