Sort ingredients
babllz
QR Code
Listen
Pdf
Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry thoroughly.
In the meantime, add parsley or basil, onion, garlic, and sun-dried tomatoes to a food processor. Mix until well processed.
Once the chickpeas are slightly cooled, add half to the food processor, along with turmeric, salt, pepper and tahini. Mix to combine thoroughly. Then add the rest of the chickpeas and blend until you have a dough that is close to a paste in consistency. Add more tahini or a bit of water if the mixture is looking too crumbly or dry.
Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 30 minutes - 1 hour to allow the flavors to meld and the texture to become more firm.
Remove from refrigerator and divide into 4-6 even patties. If the burgers aren't holding together the mixture may need to be blended more thoroughly, or blended with a bit more tahini.
To cook, heat a large metal or cast iron skillet over medium/ medium-high heat. Once the bottom side is evenly browned, flip gently, as they can be fragile.