Mediterranean Chickpea Burger
Bring 160 ml of water to a boil in a small saucepan. Add the bulgur. Cover;
reduce the heat and simmer until the water has been absorbed, about 15 minutes.
Transfer the bulgur to a food processor, add the chickpeas, feta, egg, parsley,
onion, lemon juice, cumin, salt, and pepper and pulse until well combined. Form
the mixture into 8 patties (about 5 cms in diameter).
Heat the olive oil in a large nonstick frying pan over medium heat. Cook the
burgers, flipping once, until golden brown, 3 to 4 minutes per side. Serve 2
patties in each pitta half.
SERVES 4
35 g bulgur
1 (400-g) can chickpeas, rinsed and drained
75 g crumbled feta cheese
1 large egg, lightly beaten
15 g chopped fresh flat-leaf parsley
3 tablespoons finely chopped red onion
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
60 ml olive oil
2 wholegrain pitta breads, halved
333 CAL, 13 G FAT (3 G SATURATED), 13 G PROTEIN, 43 G CARB, 5 G
SUGAR, 9 G FIBRE, 663 MG SODIUM PER SERVING