Who said the burger should definitely have meat? And who said street food cannot be homemade for you to enjoy it lying on your couch? So get ready for a healthy and very nutritious chickpea burger with tzatziki and enjoy it with your family.
This burger is extremely nutritious and filling. Chickpeas are very rich in fiber as well as linseed, which also contains Omega-3 fatty acids. These chickpeas patties are similar to a falafel. I might as well call it a falafel-burger… 😉
As I said before, whenever I want to boil chickpeas, I boil more than I need, I usually double it, and I leave them in the freezer to have them handy for such recipes and for saving time. It’s a very practical trick, you should try it! So you’ll have them ready whenever you need, for humus, or add them to a salad and take advantage of all their nutrients. Chickpeas are not just for soup! (I love Greek chickpea soup by the way …).
- • 430 g Boiled chickpeas (you will need about 200-250 gr. of raw chickpeas)
- • 6 tablespoons of ground flaxseed
- • ¼ cup oat flakes
- • 2 cloves of garlic
- • 6 tablespoons of water, or the water you boiled the chickpeas
- • ¼ cup chopped fresh mint
- • 2 tablespoons lemon juice
- • 2 teaspoons cumin
- • 1 teaspoon salt
- • 1/8 teaspoon ground black pepper
- • ¼ cup whole wheat bread crumbs
- • 1 egg, lightly beaten
- • 1 tablespoon olive oil
- • 4 whole wheat hamburger buns
- • 1 tomato, sliced
- • 4 leaves of lettuce
- • 2 small cucumbers, peeled, grated and squeezed dry
- • ½ cup strained Greek yogurt 2% fat
- • 2 cloves of garlic, minced
- • 1/8 teaspoon of salt
- In a small bowl combine all the ingredients. Cover and refrigerate while preparing the burgers.
- Combine the chickpeas, oats, garlic, and water in the bowl of the food processor and pulse them for a while until coarsely chopped.
- Add the mint, lemon juice, cumin, salt, pepper and 5 tablespoons of flaxseed and pulse again until combined. The mixture should be a bit dry, but it should form a patty. If necessary add some more water.
- Transfer the mixture to a bowl and divide it into 4 equal portions, and shape them into 4 patties.
- Mix the bread crumbs with the remaining 1 tablespoon flaxseed in a bowl and in another bowl have the egg handy. Dip the burgers in the egg and then dredge in the bread crumb mixture.
- Heat the oil in a large non-stick pan over medium high heat and cook the burgers for about 5 minutes each side, or until golden.
- Place a lettuce leave on each burger bun, then a tomato slice, then a chickpea patty and, finally a spoonful of tzatziki.