Pan sautéed chickpea patties with farro, herbs and spices
Course Main Course
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 6(click to scale)
2-1/4cupcanned garbanzo beansdrained, rinsed
1/2tspcrushed red pepper
3/4cupfat-free plain yogurt
1/4cupall purpose flour
6eawhole wheat hamburger bun
3cuparugula lettuce leaf
1tspfresh lemon juice
2tspextra virgin olive oil
6eachfresh tomatoes1/4” slice
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.
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.