Turkish Chickpea Burgers Recipe
One of my favorites. A lovely vegetarian main dish which can easily be made into an appetizer. Serve with a side of greens. Make this Turkish recipe any night of the week.
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Servings: 4 people
Calories: 116kcal
Ingredients
- 1 can chickpeas drained and rinsed
- ¼ cup red onion chopped
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- 2 Tbsp chickpea flour
- 2 Tbsp olive oil
- 1 Tbsp plain yogurt or vegan yogurt
- 1 tsp Kosher salt
- 1 tsp ground cumin
- 1 tsp dill fresh
- 1 tsp paprika
- ¼ tsp allspice
- ¼ tsp cayenne
- 2 Tbsp chickpea flour for dusting
- Olive oil for pan frying
Sauce for chickpea burgers:
- 1 6 oz container of plain yogurt or vegan yogurt
- ¼ tsp garlic powder
Instructions
- In a food processor place all the ingredients except the flour for dusting.
- Process until you have a coarse paste.
- Take a generous amount in your hand and roll into a ball. Lightly flatten to form a patty. If you have a slider press, it will work great. Dust patties on either side with garbanzo bean flour. (chickpea flour)
- Place on a plate and refrigerate for about 1-2 hours before pan frying. They will firm up in the refrigerator.
- To pan fry: place a small amount of olive oil in a skillet on medium heat. Fry each patty for about 2 minutes on each side or until golden brown. Sprinkle with chopped parsley for a decorative touch.
- Serve with yogurt sauce and pita wedges.
Notes
Tips: One thing I learned through trial and error: refrigerate for 1-2 hours before you pan fry them, this will make them more solid. You can also make them ahead of time. Just make sure you cover them, so they don’t dry out. When you mix the ingredients in the food processor, you want to end up with a coarse paste.
Nutrition
Calories: 116kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 613mg | Potassium: 151mg | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 5.5mg | Calcium: 76mg | Iron: 0.9mg