My son doesn't like chickpeas so trying this was a bit of a risk but it worked out great and he actually liked them. He asked for seconds and had one for lunch the next day. This never happens! So this recipe is a keeper.
I don't typically make burgers of any kind but recently we have become fans of the beyond burger at A&W. It's nice to have the option of using a drive through but the burgers are pretty expensive and they don't fill us up at all. The burgers leave me feeling a bit off and the baby is fussy the next day so he is getting something in the milk that doesn't agree with his little tummy. I love the convenience though. It's a whole new thing for us and I am grateful that more companies have options for vegans.
I was originally going to make black bean burgers but I didn't have any black beans. The only pulse I had on hand was chickpeas. I wasn't really planning ahead so the whole recipe is based on what happened to be available that day. The recipe makes 8 burgers and only costs a few dollars to make.
What You Need:
1 can of chickpeas, drained and rinsed
1 onion, cut into chunks
1 tsp ground coriander
1 tsp cumin
1/2 tsp salt
1/2 cup panko bread crumbs (+1/8 to 1/4 cup more if too wet)
a little flour for dusting
a few tbsp oil for frying
What To Do:
Add the first 5 ingredients to a food processor and pulse until combined. Scrape the sides as needed.
Add the bread crumbs and pulse to combine. Add more if the mixture seems too wet.
Divide into 8 even sections. Flour your hands and a plate. Form into 8 patties.
Add about a 1-2 tablespoons of oil to a non-stick frying pan and heat on medium-high. Once the pan is hot, carefully add the patties and fry for a few minutes. Flip them gently and fry the other side. Both sides should have browned a bit. If frying in batches, add a bit more oil for each new batch.
Serve with buns and any toppings or condiments you like.