1 15oz. can chickpeas, rinsed and drained
1 small onion, cut into quarters
2 cloves garlic
1 teaspoon grated fresh ginger
1/2 small jalapeño or green chill, seeded and finely chopped
1/4 cup packed fresh cilantro
1/2 cup bread crumbs
1 Tbsp. lime juice
1 tsp. sea salt
2 Tbls GF flour (if needed)
2 Tbsp canola oil (for frying)
Place ingredients (except oil) in a food processor and pulse until just combined, stopping frequently to scrape down sides. If the mixture is too liquidy add some GF flour. Using the palms of your hands, form mixture into six burger patties. (I froze mine till I needed them and they were fine).
In a large non-stick skillet, heat oil over medium heat and pan-fry patties, letting them cook about 3 to 5 minutes on each side. Once patties are nicely browned, remove from heat and drain on paper towels.
Serve with hamburger buns, fillings of choice and Chloe Coscarelli's Sweet 'n' Spicy Sauce.
Husband's non GF burgers...