Chickpea Burgers

My friend Lauren made these chickpea burgers recently and they were so good that I wanted to make them myself. They're good to have on hand for lunch or dinner.

These have spices in them that give them an Indian style kick. They taste great with some toppings: tomatoes, feta, tzatziki and cucumbers - and are good in pitas.

Chickpea Burgers

Ingredients

2 15oz cans chickpeas
4 eggs
1 medium onion, chopped
1 lemon, zested and juiced
4 cloves garlic, minced
1 tablespoon olive oil (for onions, plus more to fry burgers)
1 cup bread crumbs (I used panko)
1/4 cup rolled outs
1 teaspoon paprika
1/2 teaspoon crushed red pepper (or 1 teaspoon for an extra kick)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon Kosher salt
1/2 cup fresh parsley, chopped

1. Drain chickpeas and add them to a food processor with the eggs. Pulse to combine, but don't puree - let the mixture remain a little chunky.

2.  Sauté the chopped onion in olive oil over medium-high heat until softened, about 2 minutes. Add the garlic and spices and mix together well, cooking for about another minute.

3. Let the spice mixture cool briefly, then add to the chickpea/egg mixture. Stir in the lemon zest and juice, oats, bread crumbs and parsley. Let the mixture stand for about 10-15 minutes.

4. Form the mix into 10-12 "burger" patties.  Cook in olive oil over medium heat for about 3-4 minutes per side until cooked through.

Patties: 

I love those sandwich thins:

Roasted Shrimp and Broccoli

This is a great, quick week night dinner that is perfect over some rice, quinoa, or grain. Top with plenty of fresh lemon juice.

Ingredients
From: The Wednesday Chef

2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Fresh lemon juice

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.


2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges and top with fresh lemon juice.