Chickpea Burger

Ingredients

• 100 g bulgur
• 340 g chickpeas (drained weight; canned)
• 1 handful salad (e.g., arugula, endive)
• 8 Cherry tomatoes
• 1 Red Onion
• 0.5 bunch flat‑leaf parsley
• 2 white onions
• 2 Garlic cloves
• Salt
• Pepper
• ground cumin
• chili powder
• 20 g spelt whole‑grain flour (1 tbsp)
• 1 tsp Baking powder
• 50 g whole‑grain breadcrumbs
• 0.5 red bell pepper
• 3 stalks coriander
• 1 egg
• 4 whole‑grain buns
• 5 g Butter (1 tsp)

Instructions

1. 1.

   Cook the bulgur according to package instructions. Drain chickpeas, rinse under running water and let them dry.

2. 2.

   Wash salad leaves, pat dry. Wash tomatoes and halve them. Peel red onion and slice into thin rings. Wash parsley, shake dry and pluck leaves. Peel white onions and garlic and roughly chop.

3. 3.

   Blend chickpeas, bulgur, white onions, garlic and parsley in a blender until fine. Season with salt, pepper, cumin and chili powder. In a bowl mix flour with baking powder and breadcrumbs, then knead into the chickpea mixture to form a firm dough.

4. 4.

   Clean half of the bell pepper, wash and dice very finely. Wash coriander, shake dry and chop finely. Knead pepper, coriander and egg into the chickpea dough and adjust seasoning.

5. 5.

   Shape four large burgers from the dough and grill on a hot grill for about 15 minutes, turning gently occasionally, until golden brown. Meanwhile split buns in half. Melt butter in a non‑stick pan and toast bun halves on the cut side until golden brown.

6. 6.

   Place two bun halves on each plate, top with salad and season with salt and pepper. Garnish one half with four tomato halves and some onion rings; top the other with a chickpea burger patty and serve immediately.