Veggie Burger

Ingredients

• 1 heaping cup dried chickpeas
• 2 bay leaves
• 1 tsp cumin powder
• 1 tsp onion salt
• 1 tsp garlic powder
• 1 tsp dried rosemary or thyme
• 1 tsp black pepper
• 3 Tbsp tomato paste, sauce, or ketchup (I used spicy ketchup)
• about 1/2 cup whole wheat flour, or whole wheat pastry flour

Method

• Rinse the beans and soak them in cold water overnight. Drain and put in a large pan with cold water to cover by several inches. Add bay leaves, cumin powder, onion salt, garlic powder, rosemary or thyme, and pepper. Bring to a boil and cook until the beans are tender.
• Drain the beans, about 3 cups remove the bay leaves, and put them in the bowl of a food processor. Pulse about 15-20 times.
• Add in the ketchup and flour and run the machine until the mixture is combined and holds together when you press it between your fingers. It will be crumbly.
• Measure out 1/2 cup scoops of the bean mixture, compressing it so it holds together, and flatten with a tortilla press into thin 5-inch patties. You will get six burgers.
• Store the burgers in the refrigerator until ready to cook. You can freeze them, well wrapped, too.
• Cook the burgers on a hot grill in a little melted butter until crisp and golden on each side. Flip them gently as they are fragile.

Serve on buns with mayo, cheese, onion, tomato, sauce, coriander.