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Chickpea Burger

These quick and easy Chickpea Burgers use many of Mediterranean Diet core ingredients, and are appetizing, healthy, gluten free and vegetarian – perfect for a light lunch or side dish for early autumn. They’re delicious by themselves but go well with Tzatziki sauce.

Servings

2~4

Prep Time:

10 min.

Cook for:

10 min.

Good For:

Lunches

Introduction

Chickpea Burger

What I love about this recipe is that it uses herbs and ingredients part of the original Mediterranean Diet, which have stood the test of time and are the original superfoods! 

I had the opportunity to visit Greece a few years ago and ate chickpea burgers dipped in tzatziki sauce nearly everyday. They’re a great vegetarian option and also filling! 

Chickpea Burger Meraki Japan

Ingredients

CHICKPEA BURGER

  • Chickpeas, drained, 1 can
  • Garlic, peeled, 2 cloves
  • Onion, diced, 1/2
  • Egg, 1
  • Oregano, 1/2 tsp.
  • Cumin, 1/2 tsp.
  • Salt, 1/4 tsp.
  • Black pepper, ground, 5 shakes
  • Olive oil (for frying)

TZATZIKI SAUCE

  • Cucumber, 1, grated using large holes on grater
  • Yogurt, 3 spoonfuls
  • Garlic, 2 cloves, grated
  • Freshly squeezed lemon juice, 2-3 tsp. to taste
  • Dill
  • Spearmint
  • Salt
  • Honey
      Blend all the ingredients except the olive oil in a food processor until it has a chunky consistency, then mold into patties. Note that chickpea burgers are extremely crumbly, hence the egg – some recipes call for all-purpose flour.
      Fry with olive oil over medium to low heat – avoid high heat as it will burn and disintegrate very quickly. (I learned this the hard way)
      Fry until both sides are firm (usually 8-10 minutes per side) then serve with Tzatziki sauce and fresh greens! 
      For the Tzatziki sauce, drain the cucumber first to remove excess liquid, then mix all the ingredients together. You’ll have to taste as you go, as some people like it sweeter, more sour or saltier. 

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