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Middle Eastern Chickpea Burgers

Posted Mar 25 2010 5:40pm

Good Evening!

I can't believe that it is already Thursday!  The week has just whizzed by and I had a busy day with teaching Bliss Boot Camp and then heading over to school for the Teacher Appreciation Lunch.  The luncheon turned out great for the teachers and they deserve it, they works so hard.  It was then time to pick up the kids and go to music lessons and then home for a quick bite before training my evening clients. 

The key here is the quick bite!  My sister Sarah had sent me this recipe for Middle Eastern Chickpea Burgers because she said her family won't let her make them and she wanted to know if they were any good.  The recipe looked so amazing that I could not wait to make them.  These are super easy to make and absolutely delicious!  They are fresh and filling and I can't wait to eat another one of these tomorrow.

Middle Eastern Chickpea Burgers
Makes 17 patties or 4-5 burger size patties
 2 cups cooked chickpeas, or one 15-ouncecan, drained, rinsed and mixed with a spritz
of fresh lemon juice and a pinch of salt
 1 tsp. sea salt
1/2 tsp. turmeric
1/2 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. ground cinnamon
2 tsp. minced garlic
1 tsp. minced fresh ginger
3 tbs. extra-virgin olive oil
 2 tbs. freshly squeezed lemon juice
 2 1/2 cups cooked brown basmati rice
3 tbs. finely diced red bell pepper
1/4 cup loosely packed minced, fresh
flat-leaf parsley

Preheat the oven to 375 degrees F, and line a baking sheet with
parchment paper.

Combine the chickpeas, salt, turmeric, paprika, cumin, coriander,
cinnamon, garlic, ginger, olive oil and lemon juice in a food
processor and process until smooth and well combined, scraping
the sides occasionally. Transfer the mixture to a bowl and fold
in the rice, bell pepper and parsley.

Moisten your hands to keep the mixture from sticking, then
shape the mixture into 1/4-inch-thick patties about 2 inches
in diameter. Place them on the prepared pan and bake for 22 to
25 minutes, until the patties start to get dry and crisp on the
outside. They will firm up as they cool.

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor
Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with
Mat Edelson, Celestial Arts, a division of the Crown Publishing Group, Berkeley, CA.

They are made with a puree of chickpea and spices and then mixed together with crunchy red pepper, fresh parsley and brown basmati rice.  Yum!

My husband even liked them and he jazzed his up by eating it on a Cheddar Jalapeno Bun.  I was trying to conserve calories for a piece of Coconut Cake so I had mine on an Oroweat Sandwich Thin.  His did look good though.

These are definitely worth making!  Absolutely loved them.

As far as other eats today, I started off the day with a quicky bowl of cereal + banana.  I had to get up early so I could be clean before teaching class and heading to school.  I don't think the teachers would feel very appreciated if I came in my stinky exercise gear!

Lunch was a 2 little cuties oranges  + a Fage 2% Greek Yogurt with Peaches and a small handful of almonds.

I am about to dig into my slice of  Fresh Coconut Cake.  Oh so good!  If you are a coconut fan you really ought to give this recipe a try. 

So it is time for me to get my kids bathed and ready for bed.  I hope you have a great evening and I am getting really excited for the weekend!
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