A meatless but filling burger made by blending boiled chickpeas with cumin, garlic, and fresh herbs, shaping them into patties, and cooking them. A practical, protein-rich lunch or dinner option for vegetarians.
Coarsely mash the boiled chickpeas with a fork or food processor; add breadcrumbs, egg, garlic, cumin, parsley and salt, and knead.
Shape the mixture into flat patties and let them rest in the refrigerator for 15 minutes to let the texture set.
Fry in a lightly oiled pan over medium heat for 5-6 minutes per side, turning once golden and thoroughly cooked through.
Place lettuce and tomato on the bottom half of the bun, add the chickpea patty on top, finish with the yogurt sauce, and close with the top bun.
Important: let the köfte mixture rest in the refrigerator for at least 15 minutes before shaping, otherwise it may fall apart while cooking. Allergen: contains gluten (breadcrumbs and burger bun), egg.
If you add a small amount of tahini to the mixture instead of a pinch of cumin, you can give the meatballs both a richer flavor and a more binding consistency.
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