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You can make the uncooked patties a day ahead and keep covered in the refrigerator, separated with wax paper.
Pulse the chickpeas, scallions, egg, flour, oregano, cumin, and 1/4 teaspoon salt in a food processor just until a coarse mixture forms and then form into 4 patties.
Heat the oil in a large skillet over medium high heat, add the patties, cook until golden, about 4 to 5 minutes, then turn and continue to cook until golden brown, about 2 to 4 minutes.
Spread condiments of choice inside pita halves and add your choice of veggies such as onions, tomatoes, sprouts, lettuce, etc. along with a patty inside each pita and serve.
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Yummy! Using the avocado spread as a condiment is my favorite ;-)
Blend the chickpeas, green chilies and cilantro until finely chopped in a blender or food processor. Transfer the mixture to a medium bowl and stir in the panko crumbs and salt and pepper. Stir in the egg and form the mixture into 4 patties.
Heat the olive oil over medium low heat in a large skillet. Cook the burgers for 4 minutes, turn over and cook for about 3 minutes. Top the patties with the cheese and continue to cook for about 1 minute more.
Meanwhile, mix your avocado spread or mustard and mayonnaise mix and spread on the inside of 4 of the pita slices.
Place the cooked chickpea burgers on the condiment topped pita slices, top each with the remaining four pita slices and serve.
By Ann from Richland, WA