Name: Open chickpea burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 2 425g cans chickpeas, rinsed, drained; 2 slices wholemeal bread, torn; 250.00 ml fresh continental parsley leaves, washed, dried; 2 garlic cloves, chopped; 125mls (1/2 cup) Greek-style natural yoghurt; 20.00 gm self-raising flour; 1 egg, lightly whisked; 5.00 gm ground cumin; Salt & ground black pepper, to taste; 4 pocket breads; 36.40 gm olive oil; 50g snow pea sprouts, ends trimmed

Open chickpea burgers

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Vegetarian burger with a golden patty, crunchy snow pea sprouts, creamy yogurt, in wholemeal bread.

Ingredients:

2 425g cans chickpeas, rinsed, drained
2 slices wholemeal bread, torn
250.00 ml fresh continental parsley leaves, washed, dried
2 garlic cloves, chopped
125mls (1/2 cup) Greek-style natural yoghurt
20.00 gm self-raising flour
1 egg, lightly whisked
5.00 gm ground cumin
Salt & ground black pepper, to taste
4 pocket breads
50g snow pea sprouts, ends trimmed

Instructions:

1. Preheat the oven to 150°C. Combine chickpeas, bread, parsley, and garlic in a food processor, pulsing for 20 seconds. Add 80mls (1/3 cup) of yoghurt, flour, egg, cumin, salt, and pepper. Pulse until just combined. Form the mixture into 4 patties, each 10cm in diameter and 1.5cm thick.
Place pocket breads on a baking tray in a preheated oven for 10 minutes to warm. Simultaneously, warm oil in a large non-stick frying pan over medium heat. Add patties, cook on medium-low heat for 6-8 minutes per side until golden brown.
Place the warm pocket breads on serving plates. Add the patties, snow pea sprouts, and a dollop of the remaining yogurt. Serve.

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