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    Chicken-Pesto Crepes View Edit
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    Chickpea Walnut Burgers View Edit

    Servings: Not specified

    Directions

    In a colander rinse and drain chickpeas. In a food processor pulse garlic, onion, and rosemary until chopped coarse. Add chickpeas, parsley, and bread crumbs and pulse until just combined. Transfer mixture to a bowl and stir in walnuts, egg, and salt and pepper, to taste, until well combined. Form mixture into four 3-inch patties. Chill patties, covered, at least 1 hour and up to 1 day. In a large cast iron skillet heat oil over moderate heat until hot but not smoking and cook patties until golden brown, about 4 minutes on each side. Toast sesame buns. Transfer burgers to buns and top with tomato and onion.

    Ingredients
    • 1 (19-ounce) can chickpeas
    • 2 garlic cloves
    • 1/2 medium onion
    • 1 tablespoon fresh rosemary leaves
    • 1/4 cup chopped fresh flat-leafed parsley
    • 1/2 cup fine fresh bread crumbs
    • 3/4 cup walnuts, toasted and chopped
    • 1 large egg
    • Salt and pepper
    • 2 tablespoons olive oil
    • 4 sesame buns
    • 4 slices beefsteak tomato
    • 4 slices red onion

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Yield: 4 servings

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