A huge thank you to past client Lisa Rice for creating a seriously tasty recipe we know our clients are going to love. These chickpea burgers are so delicious we had a hard time keeping them around for the photo shoot! Not only are they entirely Phase 1 compliant, the burgers freeze beautifully making them an ideal recipe to batch cook the weekend before your cleanse to use throughout the week for lunches.
INGREDIENTS
- 2 cups cooked chickpeas (or 1 15 oz. can) rinsed and drained
- 1 T olive oil
- 1 celery stalk, chopped small
- 1 carrot, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp himalayan salt
- 1/2 tsp fresh ground black pepper
- 2 pinches hing/asofetida Optional: If you use, make sure to get gluten-free, some brands contain wheat)
- 1/2 cup roughly chopped cilantro leaves *
- 2 T ground flax
- 1 T Happy Hemp
INSTRUCTIONS
Preheat oven to 400°.
Heat olive oil in sauté pan on medium high. Saute celery a few minutes until slightly soft. Add carrots and sauté another minute. Add spices, salt and pepper and saute one more minute. Turn off heat and stir in cilantro until it wilts. Put chickpeas in pan and mash with potato masher or fork until partially mashed (so some whole chickpeas remain and the mixture is chunky - not smooth like hummus!). Mix flax and hemp in with beans and veggies.
Lightly oil a cookie sheet or baking pan with olive oil. Using a 1/2 cup measuring cup, make patties with bean mixture and place on cookie sheet. Should make about 5 patties. Lightly spray of brush with olive oil. Bake in oven 15 minutes until golden.
Enjoy with side salad or folded into toasted nori with sunflower spouts, lettuce or other veggies.
Variation:
Omit cumin, coriander and cilantro, and replace with 1 tsp dried thyme, 1/2 tsp dried oregano, and 1/2 cup chopped fresh basil.
*Cilantro can be inflammatory for some; if you have past knowledge this herb doesn't work for you, please omit. Otherwise, keep it mind as you eat these tasty burgers and stay open to it's possible impact.
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