1 (15 oz) can chickpeas, rinsed and drained
2 cloves garlic
8 large basil leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, if you like a tiny bit of heat
1/8 teaspoon turmeric
1/4 teaspoon sea salt
freshly ground black pepper
1 egg, slightly beaten
1/4 cup diced red onion
1/2 cup whole wheat breadcrumbs, plus more if needed (see notes below recipe for alternatives)
Optional: 1/4 cup diced bell pepper or shredded carrot
1 teaspoon olive oil, for cooking the burgers
1/2 cup Avocado Basil Pesto
Toppings: Sliced Avocado, spinach, sliced tomato, red onion
Whole grain or gluten free buns or lettuce wraps


1.In the bowl of a food processor, add in chickpeas, garlic, basil, lemon juice, cumin, cayenne pepper, turmeric and salt and pepper and process until coarsely chopped but not completely liquid-like.
2.Transfer to bowl and fold in egg, onion and breadcrumbs. You can also add in 1/2 cup of diced bell pepper or shredded carrots if you'd like. Mold into four patties, add more breadcrumb if the patties are too wet. I found that 1/2 cup was perfect for me, but it may be different for you.
3.Place patties on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 20 minutes or up to 2 hours.
4.Next make your pesto by adding all of the pesto ingredients besides the water to the bowl of a food processor. Process a few times the slowly add in water until pesto reaches a thick but spreadable consistency. Transfer to a container and refrigerate for optimal storage. You can find the pesto recipe here.
5.Heat oil in large skillet over medium high heat. Add patties and cook for 4-5 minutes on each side or until golden brown.
6.Serve on a bun or in a lettuce wrap and add two tablespoons of pesto on top. I also suggest topping yours with avocado, onion and spinach if you'd like! Makes 4 patties.

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