Veggie Burgers

A variation of Buff Chickpea’s roasted pepper veggie burger.

1 (15-oz) cans chickpeas, drained and rinsed
2 large eggs
1/2 red bell pepper
1/4 cup chopped fresh cilantro
1/2 onion, chopped
1 clove garlic
3 sundried tomatoes
Zest of one lemon
1/2 cup alfalfa sprouts
1/3 cup whole-grain bread crumbs

1 tablespoon extra-virgin olive oil or cooking spray

Course chop red peppers, onions, sundried tomatoes and garlic. Place in food processor and mince until fine. Add the chickpeas, eggs. Puree until the mixture is the consistency of a slightly chunky hummus. You don’t want a smooth batter. Add the alfalfa sprouts, and pulse a few more times just to combine. Pour into a mixing bowl and stir in the cilantro and zest. Stir in the breadcrumbs and let sit for a couple of minutes so the crumbs can absorb some of the moisture.

Form the burger mixture into patties.. You can either freeze the patties or heat up that last tablespoon of oil in a skillet, and cook for a few minutes on each side, until nicely browned and heated through. Serve on English muffins.