Mediterranean Chickpea Burgers v2

So for whatever reason a recipe for Mediterranean Chickpea Burgers which I published on my blog a few years ago has been getting a lot of hits lately so it inspired me to make another version for lunch today (the original recipe can be viewed here).

Here’s a few answers to common questions…

Can I omit the egg and cheese and make it vegan? Yes.

Can I use gluten free breadcrumbs? I don’t know.

Can I bake them instead of fry them? Yes, but they wouldn’t be nearly as good.

Can I grill them? Probably not.

Can I omit the olives? Yes, omit or substitute whatever you want.

Mediterranean Chickpea Burgers v2

Makes 4 or 5 burgers

1 (15oz) can chickpeas, drained

½ small onion, chopped

2 cloves garlic, minced

2 jalapeno, seeded and chopped

10 pimento stuffed olives

1 bunch flat-leaf parsley, washed and chopped

1 tablespoon smoked paprika

1 teaspoon turmeric

1 teaspoon kosher salt

1 large egg

½ cup shredded Asiago cheese

½ cup plain breadcrumbs

olive oil for pan-frying

Combine all of the ingredients except the cheese, breadcrumbs, and oil in a food processor and process to a paste. Add the cheese and breadcrumbs and pulse until incorporated. Allow the mixture to rest for about 10 minutes, then shape into patties and pan-fry for about 5 minutes on each side until brown and crispy. Transfer to absorbent paper.