Broccoli Chickpea Burgers

broccoli chickpea burgers

We've all been there - it's the end of the week and our produce is on it's last legs, just begging to be used up. Or, we're trying to clean out the fridge before vacation or a weekend away.

That's exactly how this recipe came to be. Ravi and I were headed out of town to visit some friends and needed a quick lunch before hitting the road. I hate wasting food, so I was rummaging through our fridge to figure out what to make - broccoli florets, chickpeas, and tahini sauce... Surely that could become something, right?! We also had pita bread, so I decided to try my hand at a makeshift veggie burger. And, it worked! Better than I expected actually, so I am gladly sharing the recipe with all of you.

If you made the burgers smaller, I'd image they would be a great way to add veggies into a your kid's lunchbox.

Also, I think you could mix the ingredients and spices up a bit as well. Cauliflower, chickpeas, and curry powder would be lovely.

Broccoli Chickpea Burgers

Makes 6 burgers

2 heaping cups broccoli florets
1 Tbs. extra virgin olive oil
1 large shallot, minced
1/4 tsp. red pepper flakes (optional)
1 cup cooked chickpeas, rinsed and drained
1/4 cup chickpea flour
1/2 - 1 tsp. sea salt (to taste)
1 egg, lightly beaten

In a steamer basket set over several inches of boiling water, steam broccoli, covered, until just tender, but still bright green, 4 to 5 minutes. If you don't have a steamer basket, you can easily add broccoli directly to the pot of boiling water and proceed as written - just ensure the broccoli is drained well.

While the broccoli steams, heat a large nonstick skillet to medium heat. Add olive oil and shallot. Sauté until translucent, approximately 3 minutes. 

Transfer steamed broccoli, sautéed shallots, and remaining ingredients, except the egg, to a food processor. Pulse the mixture until barely mixed and still coarse in texture. Add egg and pulse until just combined. If you don't have a food processor, you could use a potato masher. 

Portion mixture into six burgers. 

Heat the same nonstick skillet used to cook the shallots to medium-high. Grease the pan with a drizzle of olive oil. Cook burgers in batches for approximately 3 minutes per side - until golden brown and cooked through.

Serving suggestion:

These would be a great stuffed into pita pockets with lettuce, cucumber, feta cheese, a drizzle of tahini, and squeeze of lemon. Ravi also loves eating them as is with hot sauce!