Chickpea And Spinach Vegan Burger
2 cans (16oz. each) chickpeas
1 large onion, diced
10oz. frozen spinach, thawed
5 garlic cloves
2 teaspoons tahini (optional)
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon oregano
1 1/4 cup Panko
3 tablespoons chickpea “water”
1 tablespoon salt
Drain the chickpeas, but save the liquid.
Rinse the chickpeas thoroughly, then pulse them in a blender until the mixture is pretty creamy (a few chunks are okay).
In a pan, sweat out the onion, about five minutes. I use the half cup of water to do this, but you can cook them in oil if you prefer. If I want to caramelize onions, I use oil. But I didn’t want that strong flavor in these.
Add the chopped garlic and cook two minutes.
Add spinach to the pan. Cook it down until all the water is cooked out. Give it a good squeeze, then add it to the blender.
Add the rest of the ingredients to the blender and blend.
Scoop it all into a large bowl and stir until combined.
Divide the mixture into eight equal parts, then shape each part into a burger about 1/2-inch thick.
Put them, uncovered, in the fridge for at least an hour.
Grill them or heat them in a pan with oil for five minutes on each side.
Serve them with your favorite toppings, like lettuce, tomato, onion, avocado smear, etc.