Spicy Tuesday – Cilantro! Chickpea Burgers
Do you love the grassy fresh taste of Cilantro as much as we do? It is native to Mediterranean and Asia Minor (Turkey) regions. This perennial plant requires well-draining fertile soil supplemented with warm summer climates to flourish. Cuisines around the world use this green herb to provide freshness and a bright taste to cooked and raw foods. This humble backyard herb provides:
15% of folates,
11% of vitamin B-6 (pyridoxine),
45% of vitamin C,
225% of vitamin A,
258% of vitamin K,
22% of iron and
18% of manganese.
Make sure you use the stems as well as the leaves of the cilantro, the health and TASTE benefits live in both parts. In many Asian cultures they use only the stems and roots of the cilantro, because they consider the leaves the least fragrant part of the plant. Welike to use the whole thing for our cooking— Enjoy!
2 Cans (15 Oz) Chickpeas, Rinsed and Drained
4 Green Onions, Chopped
½ Cup Shredded Carrots
2 Large Eggs
¼ Cup Whole Wheat Flour or *Chickpea Flour
2 TB Chopped Cilantro
2 Tsp Smoked Paprika
½ Tsp Sea Salt
2 – 3 TB Extra Virgin Olive Oil
12 Whole Wheat Slider Buns
Shredded Napa Cabbage and Tomato Slices
*Green Olive Spread
Step One Place the chickpeas, scallions, carrots, eggs, flour, cilantro, paprika and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Form into 6 burgers and place in the fridge for at least 30 minutes.
Step Two Heat the oil in a large sauté pan over medium-high heat. Add the burgers and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, about 2 minutes more.
Step Three To serve, spread the green olive spread on both sides of the bun, top with Napa cabbage and a juicy fat tomato slice.
Green Olive Spread
1 ½ Cup Pitted Green Olives
2/3 Cup Non Fat Greek Yogurt
1 Tin Oil Packed Anchovies, Drained
2 Cloves Garlic
¼ Cup Cilantro, Packed
½ Cup Olive Oil
Step One In the food processor, Chop the olives coarsely, remove and place in a bowl
Step Two Add the yogurt, anchovies, garlic and cilantro to the processor. Pulse to chop the ingredients, and then with the motor running, slowly add in the olive oil. Remove from the processor and add to the green olives. If possible, set aside for an hour to allow the flavors to meld.
*You can easily make this burger Gluten Free by using Chickpea Flour instead of Whole Wheat. Serve in Bibb Lettuce Leaves or a Gluten Free Roll.