This recipe is another star from our Cancer Survivor's Guide. Chickpeas, also known as 'garbanzo beans', have the highest iron content of all the beans. Also, high in fiber and protein. These burgers are easy to prepare. All ingredients can be mixed in the food processor.
- 2 T raw sesame seeds
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, minced or pressed
- 1 1/2 cups cooked or canned chickpeas, rinsed and drained
- 1/2 cup cooked bulgur or brown rice
- 1 T soy sauce
- 1 1/2 tsps curry powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground coriander or cardamom
- 1/8 tsp cayenne (optional)
- 1/4 cup potato flour, as needed
Place the sesame seeds in a heavy skillet. Cook and stir over medium heat for 2-3 minutes, until the seeds become fragrant and begin to pop. Grind them in a food processor or blender and transfer to a mixing bowl. Add the onion, carrot, celery, and garlic.
Place the beans in a food processor and pulse until chopped. Alternatively, coarsely mash the beans with a potato masher, leaving some chunks. Add the chopped beans to the vegetable mixture along with the cooked bulgur (or rice), soy sauce, curry powder, cumin, salt, coriander, and cayenne. Mix thoroughly.
Stir in just enough potato flour to form a stiff dough. Knead for 30 seconds and form into 6 patties.
Lightly mist a nonstick skillet with vegetable oil spray. Cook the patties in the skillet over medium heat for about 2 minutes, until the bottoms are lightly browned. Turn patties over and cook for another 2 minutes, until lightly browned. Serve hot.