Ingredients

The following ingredients have 4 Servings
  • 3 cups chickpeas ((cooked or canned, drained))
  • 1/3 cup quinoa ((washed and drained))
  • 16 oz frozen spinach
  • 1 tsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1 tsp paprika
  • 1 tsp cayenne ((can use less or more))
  • 1/4 cup chickpea flour (or besan)
  • 6 cloves garlic ((minced))
  • 2 tsp Italian seasoning
  • 1/2 tsp ground black pepper
  • Salt to taste

Instruction

  • Cook the quinoa by toasting it in a hot pan. When the grains separate, add 2/3rds of a cup of water. Bring to a boil, slap on a tight-fitting lid, and let the quinoa cook over a low flame for 15 minutes. Turn off the heat and let it stand, covered, for at least another 10 minutes.
  • Heat the oil and add the spinach, red pepper flakes, salt and black pepper. Cook, stirring frequently until the spinach thaws, then cover with a lid and let the spinach cook to perfect tenderness over a low flame. This should take no more than five minutes. Turn off the heat.
  • In a large bowl, mash the chickpeas. You want some large-ish pieces in there for texture, but nothing so big that the patty won't hold.
  • Add the cooked quinoa, chickpea flour, 1/2 cup of the cooked spinach, paprika, cayenne, Italian seasoning and garlic. Add salt to taste.
  • Divide the mixture into eight, and pat each portion into a round, flat patty. You can make yours smaller or larger, if you wish.
  • Heat a cast-iron or non-stick skillet. Spray with some oil and, when hot, place the burger patties on it, at least an inch apart.
  • Cook for a few minutes until the underside is golden brown, then flip over and continue cooking the other side.
  • Serve on my Whole Wheat Burger Bun with some onion, vegan mayo, tomatoes (if you have 'em) and on a bed of some of the reserved sauteed spinach.
  • Enjoy!