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Spinach-Chickpea Burgers

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I made a version of this recipe; it was fairly close, anyway, so I can say that it was a great veggie burger. I'd recommend it if you feel an inclination toward chickpeas. I added tempeh and rainbow chard.
Penny Hieb   •  15 Jan   •  Report
I have been soaking chickpeas overnight in preparation for this recipe. I may modify it a bit, and if the end result is favorable, I will post a follow up.
Penny Hieb   •  15 Jan   •  Report
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5 ounces fresh spinach

1 teaspoon cumin seeds

2 tablespoons plus 1 teaspoon vegetable oil

1 3/4 cups cooked chickpeas (from 1 or 2 cans; if using canned, preferably a no-salt-added brand such as Eden

2 large eggs

1 teaspoon salt

1 lemon

1/2 cup chickpea flour (see headnote), or more as needed

Water (optional)

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