CHICKPEA AND MINT BURGER
2 15.5 Oz. Cans Drained Chickpeas
3 Tablespoons Fresh Chopped Curly Parsley
2 Tablespoons Fresh Chopped Mint
1 Tablespoon Fresh Lime Juice
1 ½ Teaspoon Cumin
1 ½ Teaspoon Turmeric
¼ Teaspoon Salt
3 Tablespoons Tahini
Stone Ground Mustard
Preheat your oven to 375 degrees. Combine the first eight ingredients into a food processor.* Use a large cookie scoop and scoop two full scoops to make one patty. Spray a cookie sheet (I use Pampered Chef stoneware) with your cooking spray of choice. Place your patties on the cookie sheet and spray the top of your patties. Cook the patties on each side 4-5 minutes. Place on a bun or leave plain and serve with stone ground mustard.
Chickpea and Mint Burger with Quinoa
2 Cups Vegetable Broth
1 Cup Red Quinoa
*Cook your quinoa according to package directions. Let quinoa cool. Add quinoa to chickpea burger mixer. Make patties and follow directions above. You will have 1/2 quinoa left.