Chickpea Burgers

I am not a big red meat eater.  I do like the occasional steak, but regular beef burgers are not really my thing.  I usually opt for a turkey burger or a veggie burger. I have been looking for a good veggie burger recipe for quite some time.  It is hard to find one that stays together and has the right consistency.  This recipe does a pretty good job on the consistency, and the patties do hold together well.  The wheat germ on the outside gives these burgers a nice crispy exterior and a more moist interior.I really liked the flavor of these a lot, and they left me feeling satisfied but not overly full like a regular burger normally does. 

Chickpea Burgers
Recipe from Eating Well

2 Tablespoons sesame seeds
1 tablespoon coriander
1 tablespoon ground cumin
2 teaspoons canola oil
4 scallions chopped
3 cloves of garlic, minced
1 15 oz can chickpeas
1 cup cooked brown rice
2/3 cup wheat germ
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
4 6 inch whole wheat pitas
8 slices  tomato
1 cup baby spinach
4 tablespoons nonfat plain yogurt


Heat a small skillet over low heat.  Add sesame seeds and toast until golden brown.  Add coriander and cumin ad cook until fragrant-10 to 20 seconds more.  Transfer to a plate and allow to cool.  Grind with a mortar and pestal-or if you don't have one a ziploc and a heavy rolling pin worked perfectly for me.  Set aside.
Add oil to the pan and heat over medium heat.  Add scallions and garlic, cook until softened.  Set aside. 
Pre heat a grill or grill pan to medium high heat. 
Coarsely mash chickpeas in a medium bowl. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, scallion mixture and the reserved spice mixture.  Mix well.  Shape into 4 3/4 inch thick patties.  Place the remaining wheat germ in a shallow bowl and dredge the patties in it. 
Grill the patties until browned and heated through-about 3 minutes per side. Warm up the pitas in the toaster oven or microwave.  Tuck the burgers into the pitas with tomato, spinach and yogurt.