Makes 40 1-inch patties; 4 burger-size patties
A tasty alternative to the veggie burger, or great as appetizers.
1¾ cups dried chickpeas
2 cloves garlic, lightly crushed
5 green onions, cut into 2-inch pieces
¼ cup chopped fresh parsley and rosemary
1 tsp. cayenne
1 tsp. salt
½ tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice
1 cup (or more) olive oil, for frying
Soak chickpeas 12 to 24 hours until tripled in size. Check to ensure the beans stay covered with water. You should have about 5 cups of soaked beans. Drain the uncooked beans well and transfer to a food processor with all the remaining ingredients.
Shape the chickpea mix into 1-inch patties and fry in 1/2 cup olive oil until browned on each side; repeat with remaining mixture and oil. Serve warm on salad or in a pita with tahini, yogurt, and cucumbers.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.