I could have sworn it was Kristy that originally pointed me in the direction of this recipe online but of course in the moment I try to, I can’t find where. Imagine my surprise to also see this recipe in the new-to-me cook book (Super Natural Cooking) on the same day my garbanzo beans were soaked and ready to be made into these burgers. It was meant to be. You will need a few days to sprout the beans and micro spouts ahead of time.
These were so fresh tasting and delicious. So delicious in fact, that we ate them two nights in a row; the second I made home made brioche style burger buns as well. Wow, did those buns make the burgers even more fantastic!
Sprouted Garbanzo Bean Burgers
- 2 1/2 cups Garbanzo Beans, spouted with about 1/4 inch tails
- 4 Eggs
- 1/2 tsp Salt
- 1/3 cup Cilantro, minced
- zest from 1 Lemon
- 1 cup Micro Spouts, chopped
- 1 cup Bread Crumbs (I used Panko)
- Steam the spouted garbanzos until tender, about 10 minutes.
- Combine steams garbanzos, eggs and salt in a food processor and process until the mixture is a thick, slightly chunky hummus.
- Pour into a large bowl and mix in the cilantro, lemon zest and micro spouts. Stir in the bread crumbs and allow to sit a few minutes, letting the crumbs absorb some of the moisture.
- Heat a little oil or butter in a cast iron pan. Form twelve 1 1/2 inch thick burger patties and cook four at a time until golden.
yup – it was me! and you’re reminding me i haven’t made these in a while – i love them!
wow, these sound so good! going to have to try this. i love sprouting, and i always start doing it more as the weather cools off and less fresh stuff is around in abundance…
a great fall sprouting project…and i love the idea of maybe subbing the cilantro (we’ve talked about That Nasty Tasting Herb before!) for the oodles of basil still coloring up the hoophouse. And do you think spelt flour would work in those buns?
Appreciated the share!
Nancy
I can’t wait to try these!! I have made falafels many times with cooked garbanzo beans, but these look amazing : )
reporting back- these are awesome. i never follow recipes very well, but they still held together so well, which is usually a challenge for me and anything burger-like. i didn’t have breadcrumbs so i threw in a little cornmeal and oats to try to soak up some juices, and that worked. which is good because i am not likely to start having breadcrumbs on hand. ;) my next batch is going to involve some wild mushrooms, i dislike mushroom texture but really want to consume them, and this seems like a good way to sneak some in. i also want to try to freeze some for hippie fast food options… though this time around we didn’t have leftovers to try freezing, we ate them the second night as “chick pea patty parmesan” with tomato sauce and melted cheese on top. mmm. quinn loved them too. :)
That sounds awesome, mb! It’s good to know about the bread crumbs because they aren’t something I love using but keep on hand for the few recipes that seem to need it. You and I are on the same page with mushrooms. The chewy texture is something I like to avoid but I still use mushrooms in many dishes- I just chop them smaller! This could be a good one to throw them in.
Thank you so much for getting back with how they worked and other ways to eat them.
We made these last night – they were so easy and SO delicious! As we are back to gluten free (ugh) we used buckwheat groats instead of breadcrumbs and I tossed in lemon juice instead of zest as I was feeling too lazy to grate the zest (I know). Also added some cumin and some grainy mustard just because…
Sounds good! I love the idea of using buckwheat groats instead of the bread crumbs. Bread crumbs are usually the hardest ingredient for me to sub for gluten free. This would be a great meal to make right now while the darkness is here. It’s so fresh and light…