These chickpea burgers are similar to falafel, but with the added whole-grain goodness of brown rice and wheat germ. Serving them on pita breads with thick slices of tomato and a dab of plain yogurt continues the Middle Eastern theme, but if you want to take it even further, drizzle with a little sauce made with minced garlic and tahini thinned with water and lemon juice. Source: EatingWell Magazine, May/June 2011

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 with a mortar and pestle or in a spice mill or clean coffee grinder; set aside.

    Advertisement
  • Add oil to the pan and heat over medium heat. Add scallions and garlic; cook, stirring, until softened, about 2 minutes. Set aside.

  • Position rack in upper third of oven; preheat broiler. (Alternatively, preheat a grill to medium-high.)

  • 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 scallion mixture; mix well. 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. If broiling, place the patties on a lightly oiled rack set on a baking sheet. (If grilling, oil the grill rack; see Tip.)

  • Broil (or grill) the patties until browned and heated through, about 3 minutes per side. Tuck the burgers into pitas with tomato slices, spinach and yogurt.

Tips

Tip: Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

474 calories; total fat 10.2g 16% DV; saturated fat 1.3g; cholesterolmg; sodium 756mg 30% DV; potassium 693mg 19% DV; carbohydrates 81.4g 26% DV; fiber 14.5g 58% DV; sugar 5g; protein 19.8g 40% DV; exchange other carbs 6; vitamin a iu 1125IU; vitamin c 18mg; folate 181mcg; calcium 167mg; iron 7mg; magnesium 181mg; thiamin 1mg; added sugar 1g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
recipe too dry - had to make adjustments maybe here in the UK our chickpeas aren't as soft/mushy as they are in the US but i found this recipe as it was written too dry to hold together as a burger so i blitzed 1/3 of the mix in the food processor with an egg and some gram (chickpea) flour and then mixed it back with the rest of the mix to bind everything. only then did it make patties that wouldn't have fallen through the broiler rack. alternatively you could substitute tahini instead of the egg (and leave out the sesame seeds) if you want to keep it vegan. i also needed to add a bit more salt & cumin than it called for but that may be just personal preference. so with these adjustments i'll definitely be making these again! Pros: lovely veggie/vegan alternative Cons: recipe needed adjustments for me Read More
Rating: 4 stars
10/29/2011
Tasty Burger These burgers had a great taste! Just left out two things the garlic and onion (allergic) but did put in the canola oil just to help hold things together. The spices gave it enough flavor and the wheat germ gave it a nice slight crunch. Tasted great with some greek yogurt lettuce and tomato. Worth giving it a try as a great healty alternative! Pros: No Meat Read More