These chickpea patties are great tasting with added whole-grain goodness of brown rice and wheat germ. Serving them on Ezekiel hamburger buns with thick slices of tomato and a dab of plain yogurt continues the Middle Eastern theme.
Ingredients
2 tablespoons raw sesame seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons organic coconut oil
4 green onions, chopped
3 cloves garlic, minced
1 15-ounce can organic chickpeas, drained and rinsed
1 cup cooked organic brown rice
2/3 cup wheat germ, divided
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
4 Ezekiel hamburger buns, warmed
8 slices organic tomato
1 cup organic baby spinach
4 tablespoons organic plain yogurt
Preparation
1.Heat a small skillet over low heat. Add sesame seeds and toast, stirring, until golden brown, 2 to 4 minutes. Add coriander and cumin; cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a plate and let cool. Grind in a small chopper, set aside.
2.Add oil to the pan and heat over medium heat. Add green onions and garlic; cook, stirring, until softened, about 2 minutes. Set aside.
3.Coarsely mash chickpeas in a medium bowl with a potato masher. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, the reserved spice mixture and the green onions and garlic; mix well.
4.Shape the mixture into four 3/4-inch-thick patties. Place the remaining 1/3 cup wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly.
5.Prior to grilling, oil the grill rack.
6.Grill the patties until browned and heated through, about 3 minutes per side.
Tuck the burgers into the hamburger buns with tomato slices, spinach and yogurt.This is a great vegetarian alternative and it really fills the spot with wholesome goodness...yummy!!!A great summer treat for sure....
Enjoy!!!
Sylvie Thibert
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