Chickpea burger

Ingredients for 4 servings:

• 4 pita bread(s)
• 1 can chickpeas (500 g)
• 2 cloves garlic
• 50 g sesame seeds
• 1 large egg(s)
• 1 handful of parsley, fresh
• 1 tsp, leveled coriander powder
• Salt and pepper, black
• Cayenne pepper
• possibly breadcrumbs
• oil
• 2 large tomatoes, diced
• e.g. leaf lettuce
• n. B. Onion(s), red, cut into rings
• Sour cream or mayonnaise or similar.

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

lighter and vegetarian alternative to doner kebab or hamburger

Preheat the oven to 180°C. Drain the chickpeas and cook with the unpeeled garlic cloves for about 5 minutes. Drain, peel the garlic cloves, and place them in a bowl. Mash with a potato masher so that some of the peas are still whole, but a mushy mass is formed. Briefly toast the sesame seeds in a dry pan, then add them to the chickpea mixture. Add the egg, wash and roughly chop the parsley, and add it to the mixture, then mix everything together. Season the mixture to taste with pepper, a little cayenne pepper, and salt. I find a bit more salt is needed to enhance the flavor. Sprinkle the pita breads with water and place them in the oven. Now you need to check if the mixture is still too moist; if so, add a small amount of breadcrumbs. Now form 4 evenly sized, flat burgers and fry in a pan with oil for about 3-4 minutes on each side until crispy. Remove the burgers from the oven and cut them in half lengthwise to create pockets. Spread the inside with sour cream. You can also use mayonnaise, ketchup, or a spicy salsa. Whatever you have on hand and like. Fill with some onion rings, diced tomatoes, and one or two lettuce leaves, press the cooked burger into the burger, and then add a few more diced tomatoes wherever there’s still room.