Sprouted Chickpea Burger

I've been getting into sprouts and sprouting lately, and I came across this recipe in Yoga Journal so I had to try it.

The chickpea burgers turned out so well, and so delicious, I can't wait to make them again. The recipe makes about 10-12 burgers, so I ended up giving many away to friends and family, all to rave reviews.

The recipe:

2 1/2 cups sprouted garbanzo beans (chickpeas)

4 tablespoons soy or bean flour (I used egg replacer)

1/2 teaspoon sea salt

2/3 cup water

1/3 cup fresh cilantro, chopped

1 onion, diced

Zest of 1 large lemon (the skin)

1 cup broccoli or alfalfa sprouts, chopped

1 cup bread crumbs

1 tablespoons extra-virgin olive oil

Directions:

1. Steam the garbanzo beans until tender, about 10 minutes.

2. Combine the beans, flour, and salt in a food processor. Purée and add water as needed until the mixture is a very thick, slightly chunky hummus.

3. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. You can always add more bread crumbs or water to firm up or moisten the dough if need be.

4. Heat the oil in a heavy skillet over medium-low heat. Form dough into 1/2-inch-thick patties. Add four at a time to the oil, cover, and cook for 7 to 10 minutes until the bottoms
begin to brown. Flip the patties and cook the second side for 7 minutes, or until golden. Cool the patties on a wire rack until ready to serve.