One of my favourite things in this recipe is the use of fresh herbs. Fresh herbs are often overlooked for their health benefits, but did you know they are packed with antioxidants and phytonutrients to help your body stay healthy. I think one of the easiest ways to boost the nutrient content of your food is to add fresh herbs. And best part, you can grow them just about anywhere!
2 cans (15 oz) chickpeas, drained and rinsed
1/2 yellow onion, minced
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp freshly chopped cilantro
1/2 tsp freshly chopped parsley
1 1/2 tsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 cup tahini
1 tsp coconut oil
1 cucumber, thinly sliced
1/4 cup sliced red onion
1 roma tomato, sliced
Rinse chickpeas in a fine mesh strainer. Add half the chickpeas to a food processor, along with yellow onion, garlic, cumin, coriander, cilantro, parsley, lemon juice, salt, pepper and tahini. Mix until thoroughly combined, scraping down the sides as needed. Add the remaining chickpeas and blend until you have a mixture that is close to a paste. If the mixture is too dry, add a bit of water.
Cover and set in the refrigerator for 30 minutes to 1 hour to firm up the texture.
Divide the mixture into 4 patties. Set aside in the refrigerator.
Heat a cast iron skillet over medium-high heat. Once hot, add coconut oil. Once the oil is hot, add burgers to the pan, cooking for approximately 2 to 3 minutes on each side.
Add each patty to a large slice of butter lettuce. Top with cucumber, red onion, and tomato. Serve immediately.