Pan sautéed chickpea patties with farro, herbs and spices
Course Main Course
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6(click to scale)
Calories 360kcal
Ingredients
6Tbspfarrodry
2-1/4cupcanned garbanzo beansdrained, rinsed
1/4cupfresh parsleychopped
1/2tspground cumin
1/2tspcrushed red pepper
3/4cupfat-free plain yogurt
1/4tspkosher salt
1/4cupall purpose flour
1tbspolive oil
6eawhole wheat hamburger bun
3cupfresh arugula
1tspfresh lemon juice
2tspextra virgin olive oil
1Pinchkosher salt
6eachfresh tomatoes1/4” slice
Instructions
Cook farro in simmering water until tender, about 30 minutes. Drain and set aside. Should end up with ¾ cup cooked.
Place rinsed, drained garbanzo beans into a food processor and add parsley, ground cumin, red pepper flakes, yogurt and salt. Process until smooth and scrap out into a bowl. Fold flour and cooked farro into the mixture. Shape into 6 oz patties, about 4” in diameter.
Place a non-stick pan over medium high heat and drizzle in the oil. Cook the burgers until golden brown on top and heated through. Toast the buns.
Meanwhile, season arugula with lemon juice, extra virgin olive oil and salt. Assemble each burger onto each bun with a slice of tomato, a burger and 1/2 cup of dressed arugula.
Notes
Cooked farro is nutritious and adds texture to the burger. Try with other whole grains such as Grano, pearled barley, wheat berries and brown rice.