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Recipe: Baked Chickpea Burgers
This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page!
These herb and vegetable flecked chickpea burgers are part of a Middle-Eastern themed dinner party menu I put together for my kitchen-impaired best friend. Along with their accompaniments — tzatziki (Greek cucumber and yogurt sauce), tabbouleh, and strawberry-rose smoothies — they make a quick, healthy, and fun meal that's easy to throw together with friends. Got leftovers? Add crumbled burger, tabbouleh, and tzatziki to a pita and you've got a super nutritious on-the-go lunch!
Recipe: Baked Chickpea Burgers
Adapted from Three Sisters around the Greek Table via CityLine. Makes 4 burgers.
What You'll Need:
1 small onion, finely diced
2 tablespoons olive oil
1 carrot, peeled and cut into chunks
2 cloves garlic, peeled
1/2 cup fresh parsley leaves (add more herbs like dill, mint, and basil for a different flavor)
1.5 cups cooked or canned chickpeas (if canned, be sure to rinse off the can-slime!)
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
- Preheat oven to 400 degrees. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat.
- Add the diced onion and saute, stirring occasionally, for five minutes, until soft and translucent. Remove from heat and place onions in a large bowl.
- In a food processor, blend carrot, garlic, parsley/herbs, and chickpeas until smooth. Add chickpea mixture to the bowl with the onions and mix to combine.
- Add bread crumbs, salt, coriander, and cumin to the chickpea mixture and mix until fully combined.
- Spray a baking sheet with olive oil spray or brush with olive oil. Form chickpea mixture into 4 patties about 3 inches across and 1/2 inch thick. Place patties on and baking sheet and use a pastry brush to brush patties with remaining 1 tablespoon of olive oil.
- Bake for 15 to 20 minutes, or until they begin to turn golden brown. Serve warm with tzatziki sauce and tabbouleh.
Comments Leave a comment
This looks delicious! Thanks for the recipe.
Yum this looks like a falafel sandwich. I will have to try this. Thanks!
Katie, this looks amazing!! Question: Do you ever take the skin off the chickpeas? I do when making hummus, but don't know if it'd make a difference in this recipe.
@lschwech Hi, thanks! No, I've never taken the skin off. I find that the skin is more of a problem in canned chickpeas, and I usually like to boil a big batch of dried chickpeas and then just stick them in the freezer for whenever I need some (they taste sweeter that way too). But if the skin bothers you in general, I would probably take them off for this recipe, too, since the texture is just a little bit rougher than hummus.
I followed the recipe to the letter and the flavor was amazing! However, they didn't "cook" enough. The outside was cooked but the inside pasty. Did I miss something?