3/4 cup dried chickpeas (2 cups cooked)1 1/3 cups roasted pumpkin (see below)1 small onion, chopped1 clove garlic, chopped1 jalapeño, seeded and chopped1 egg1/2 teaspoon ground cumin1/2 teaspoon ground corianderpinch of cayennelarge handful of fresh basil, choppedlarge handful of fresh parsley, chopped1/2 cup chickpea flour (besan)1/2 to 2/3 cup bread crumbs1 1/2 teaspoons sea salt, or to tastefresh ground black pepper
olive oil for brushing and frying
Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside.
To roast the pumpkin, preheat an oven to 425°. Chop the pumpkin into large pieces and arrange on a baking sheet lined with parchment paper. Brush generously with olive oil and sprinkle with sea salt and black pepper. Cook until the pumpkin can be easily pierced with a fork — about 20 to 30 minutes. Transfer to a bowl and mash with a fork or potato masher.
Place the chickpeas, pumpkin, onion, garlic, jalapeño, egg, spices and herbs in a food processor. Process until smooth and transfer to a bowl.
Stir in the chickpea flour and enough bread crumbs so that the mixture is moist but thick and dry enough to shape into patties about 3 inches in diameter and about 1/2-inch thick. Stir in the salt and pepper.
Heat a shallow pool of olive oil over medium heat in a large non-stick pan. Fry the patties for 3 to 5 minutes a side until golden brown. Drain on paper towels and serve warm with your favorite condiments or sauces.
Makes 6 burgers
Adapted from Lisa’s Kitchen