One 15-ounce (425 g) can chickpeas, drained
2 garlic cloves
⅓ cup (53 g) fresh or frozen corn
½ cup (70 g) fresh or frozen and thawed peas
Large handful of fresh herbs (I like to use basil, oregano, and/or thyme)
One to two large handfuls of spinach (optional)
2 medium carrots, shredded
1 small onion, small diced
½ teaspoon spicy smoked Spanish paprika (optional)
½ teaspoon cumin (optional)
3 tablespoons dried bread crumbs
3 tablespoons all-purpose flour
Salt and black pepper to taste
Olive oil for cooking
- In a food processor, blend together the chickpeas, garlic, corn, peas, herbs, and spinach (if using) for a few minutes, until smooth.
- Add the carrots, onion, spices, bread crumbs, and flour to the food processor and blend together. Turn out the mixture into a large bowl and season with salt and pepper.
- Heat the oil in a skillet over medium-high heat.
- Form the mixture into patties (we like to make 3½-inch [9 cm] patties) and fry until golden, 3 to 5 minutes per side. You can cook a few at a time, but keep in mind that they’re much easier to flip when you have more space! Do not fuss with the burgers while they’re cooking; flip them just once, very carefully.