|15 min||15 min||4|
|1 small||Yellow onion|
|1 can (15oz)||Chickpeas, canned, drained (rinsed, drained)|
|1/4 cup||Parsley, Italian, fresh (roughly chopped)|
|2 tbsp||Potato starch|
|1 tsp||Sea salt|
|1 dash||Black pepper|
|1 tsp||Turmeric, powder|
|1/2 tsp||Cayenne pepper (optional)|
|5 tbsp||Chickpea flour (divided)|
|2 tbsp||Extra virgin olive oil (for cooking)|
1. In a large cast iron pan, drizzle in a little olive oil and fry the onion and garlic until slightly golden but not burned. Remove from heat and allow to cool.
2. In a food processor, process the chickpeas until they turn to a slightly textured paste, be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in onion and garlic, salt, pepper, turmeric and cayenne pepper and mix to fully combine. Turn the food processor off and stir in the chopped parsley.
3. Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture with onto your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty.
4. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/ burgers.
5. Reheat that same large cast iron pan to medium heat. Drizzle in a little more oil and place the patties in to cook. Cook for about 2-3 minutes on each side until the bottom is nicely browned.
6. Serve with a big salad for a healthy lunch or dinner.
are an important source of plant-based protein for vegetarians and vegans