Chickpea Burger

Makes 6 burgers



  1. Drain chickpeas over a medium bowl to catch the liquid.
  2. In a large skillet, sauté the oil, potato, and carrot on a medium-low heat until soft and lightly browned. Remove from heat and let cool for 5 minutes.
  3. Add the potato and carrot mixture, chickpeas, mayonnaise, flour, scallions, parsley, cilantro, curry powder, cumin powder, paprika, and salt to the bowl of a food processor. Pulse until the chickpeas are coarsely minced, adding 1 to 2 tablespoons of the reserved cooking liquid to hold the mixture together, if needed.  
  4. Lightly oil your hands and form six burgers that are 3½-inches in diameter and ½-inch thick. Place them on a piece of lightly oiled plastic wrap and let rest for 15 minutes.
  5. In a large skillet, heat 1 tablespoon of oil over medium-low heat. Add three burgers to the skillet and fry 3 to 4 minutes on each side, until browned. Repeat with the remaining three burgers, adding oil, if needed.