These burgers are similar to Middle Eastern falafel but without the deep frying. Several spices and fresh parsley are mixed to create a flavorful entrée, and the spices also provide anti-inflammatory properties. When combined, the chickpeas and brown rice form a complete protein and contain dietary fiber. Top the burgers with a yogurt sauce and serve over your favorite leafy greens, or place in a pita or wrap for a sandwich.
- 8 3” burgers
- 2 cups cooked chickpeas (about 1-15 oz can rinsed)
- ¼ tsp salt
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/8 tsp ground cinnamon
- 2 tsp minced garlic
- ¼ tsp ground ginger
- ¼ cup olive oil
- 2 Tbsp lemon Juice
- 2 cups cooked brown rice
- ¼ cup red bell pepper, finely diced
- 1/4 cup fresh flat leaf parsley, loosely packed, minced
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
- In a food processor bowl, combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice. Process until coarse texture and well combined, scraping the sides occasionally.
- Transfer the mixture to a bowl and fold in the rice, bell peppers, and parsley.
- Form into burgers. Moisten your hands to keep the mixture from sticking, then shape 1/3 cup of the mixture into a patty about 3” in diameter. Press together firmly and place on prepared baking sheet. Repeat until all of the mixture is made into burgers.
- Bake for 12-15 minutes, until the patties start to get dry and crisp on the outside and they are heated through. Carefully, remove from baking sheet with spatula and transfer to serving plate.
- Serve warm with your favorite toppings.
- To freeze: Stack uncooked burgers with parchment paper between them; wrap in plastic wrap and foil. Once thawed, bake per directions above. Can be frozen up to 2 months.
The Cancer Fighting Kitchen by Rebecca Katz