I’ve made a variation of these chickpea burgers before, but thought I’d change it up a little this time.  The idea was inspired by a recipe in Super Natual Cooking, which calls for 4 eggs!  I still can’t get over that…

Anyway, my solution for this is pretty simple- use dried, soaked chickpeas in place of cooked and add a little flour.  In any bean burger recipe, I really don’t care for the texture when cooked beans are used.  It’s usually mushy and weird.  These turned out really tasty and even Emma ate some of it!  I don’t know if it was willingly, but she ate it.

Lemon Basil Burgers

1 cup dried chickpeas, soaked 8-12 hours

1/2 tsp salt

Juice and zest from 1 large lemon

1/2 cup chopped red onion

1/3 cup chopped fresh basil

4 TB flour

Soak chickpeas.  Drain and rinse.  Place in a food processor with the salt and process until smooth.  Remove from food processor and put in a mixing bowl with the rest of the ingredients.  Mix well and refrigerate for 30 minutes.  Form into patties and pan fry in a little bit of oil for 5-8 minutes per side, or until golden brown.  I suppose you could also bake these, but I have not tried that method.  Makes 5-6 patties.