Source: http://bevcooks.com/2011/04/spinach-and-chickpea-burgers/
Servings: 7 burgers
Notes: This first time the burgers were a bit to soft and sticky. i may change some of the ratios to firm them up a bit. Once cooked they were fine, but they were a bit messy to work with getting into the pan. I did chill them for about a half hour which definitely helped.
What it took for 7 burgers:
* 2 (14.5 oz) can chickpeas (drained and rinsed)
* 2 oz spinach
* 1 tsp ground cumin
* 3 eggs
* juice from 1 lemon
* 1 tsp salt
* 2/3 cup all-purpose flour
* 2/3rd cup whole-wheat breadcrumbs
1. Saute the spinach to wilt. Cool and squeeze out any liquid. Chop.
2. Reserve about a half cup of the chickpeas. Put the rest of the chickpeas, lemon juice, and salt in food processor and process til chunky.
3. Hand mash the remaining chickpeas, then combine the spinach and processed mixture.
4. Fold in the flour and breadcrumbs.
5. Heat oil in a skillet to medium high. Cook on both sides until browned. Mine took about 4 mins.
