I have a friend who calls chickpea’s “chick-a-peas”. They’re also known as garbanzo beans. Whatever you call them, these little balls are packed with fiber and protein. Those are two things you should fill yourself with to ward off sugar cravings and blood sugar spikes and dips. If you purchase canned “chick-a-peas”, I recommend buying Eden Brand. They don’t use BPA in their cans and cook their beans with kombu which aids the digestion of legumes.
These chickpea burgers are a staple. When I know a busy week is coming my way, I make these and keep them in the fridge to grab throughout the week. Place on top of a salad or top with avocado and eat with veggies. I also froze a bunch, wrapped in plastic wrap and let them thaw for a day in my fridge prior to eating. The recipe is from a favorite cookbook of mine, A Year in a Vegetarian Kitchen.
(makes about 8)
2 15oz cans chickpeas, rinsed and drained
½ cup parsley leaves
2 medium garlic cloves, peeled
½ teaspoon ground cumin
½ teaspoon hot red pepper flakes
¼ cup gluten-free all purpose flour
3 tablespoons olive oil
Place chickpeas, parsley, garlic, cumin, and pepper flakes in a food processor or vitamix.
Blend until smooth, periodically stopping to scrape the sides.
Place mixture a bowl and stir in flour and salt to taste. Shape into about eight 3-inch wide patties.
Heat 1 ½ tablespoons of oil in a large skillet over medium heat, until simmering.
Add chickpea burgers and cook until golden brown, about 5 minutes.
Flip burgers carefully and drizzle remaining oil around the edges of the pan.
Cook until golden brown on second side, just a few minutes.
Let cool and enjoy!
Images via Google