Chickpea Burgers with Yogurt Sauce
These chickpea burgers – a combination of grain and bean - are my version of falafels that are not fried. With a simple, creamy yogurt sauce and pita bread, they make a great vegetarian meal.
1/2 cup fine or medium bulgur (labeled No. 2 in a Middle Eastern store)
1 & 1/4 teaspoons salt
1 small to medium red onion
1/4 cup minced cilantro or parsley
3/4 cup cooked chickpeas, rinsed well
1 teaspoon ground cumin
1/8 teaspoon cayenne
1/2 to 1 cup panko or other bread crumbs
- Bring a small saucepan with 3/4 cup of water to a boil. Add the bulgur and 1/2 teaspoon of the salt, turn burner off, cover and let the bulgur sit for at least 20 minutes.
- Add onion and cilantro or parsley to a food processor, and finely chop the onion. Add the cooked bulgur, chickpeas, cumin, cayenne, and the remaining 3/4 teaspoon salt and pulse until chickpeas are chopped but not pureed.
- Turn into a bowl and mix in 1/2 cup bread crumbs. The mixture will be a bit moist, but if it seems too moist, mix in additional bread crumbs. Form into 4 or 6 patties and set aside until ready to eat.
- To cook the patties, add a film of oil to a skillet and sauté about 5 minutes on each side, until golden and hot. Serve with yogurt sauce spooned over the top and pita bread on the side.
1 cup yogurt
1/4 teaspoon cumin
2 teaspoon olive oil
2 teaspoons lemon juice
1 garlic clove, finely minced
2 tablespoons cilantro or mint
- In a bowl, combine the yogurt, cumin, olive oil, lemon juice, garlic and cilantro or mint. Mix well.