chickpea veggie burger:
This is a great do-ahead meal; you can store shaped, ready-to-cook patties in the refrigerator for a week's worth of lunches or dinner.
Just cook them up when you are ready to eat them.
Combine the chickpeas, eggs, and 1/2 teaspoon salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus.
Pour into a mixing bowl and add in the cilantro, onion, lemon zest, and sprouts. Mix all the ingredients together. Add the breadcrumbs, stir, and let sit for about 5 minutes so the crumbs can absorb the moisture. After about 5 minutes or so, you should have a moist mixture that you can easily form into patties. I formed mine into 8 hamburger-sized patties.
These patties are moist but will hold their form quite well. You can always add more breadcrumbs a bit at a time to firm up the dough if needed.
Heat the tablespoon olive oil in a heavy skillet over medium-low heat. I happily got out my cast iron pan for this culinary adventure. Add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.
Note: If you are just making one burger for lunch or dinner then just pour enough olive oil in the pan to coat the bottom and cook up your burger. The cooking time might be less per side as there is only one burger.
Flip the patties and cook the second side for 7 minutes, or until golden brown. Remove from skillet and cool patties on a wire rack while you cook the remaining patties. I added another tablespoon of olive oil before I put in the rest of the patties, as I did not want them to be dry.
Carefully cut the patty in half, insert your favorite filling and enjoy!