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1
Preheat the oven to 375F and line a baking sheet with parchment paper.
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2
Combine the chickpeas, salt, turmeric, paprika, cumin, coriander, cinnamon, garlic, ginger, olive oil, and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally.
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3
Transfer the mixture to a bowl and fold in the rice, bell pepper, and parsley.
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4
Moisten your hands to keep the mixture from sticking, then shape the mixture into 1/4-inch-thick patties about 2 1/2 inches in diameter.
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5
Place them on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside.
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6
They will firm up as they cool.
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7
For a crispy burger, heat 2 teaspoons of olive oil in a skillet over medium heat and cook the patties for about 3 minutes on each side, until golden brown.
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8
Want a delicious dip for fresh, raw veggies?
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9
The chickpea and spice puree from the food processor makes a delicious hummus.
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10
If you want to cook just a few patties, pop them in your toaster oven.
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11
To freeze these burgers, either cooked or uncooked, stack them up with parchment paper between the burgers, then wrap first in plastic wrap, then in foil.
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12
The parchment paper makes it easy to remove the desired number of burgers from the bundle.
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13
Once thawed, cooked burgers can be reheated at 350F for 15 minutes, and uncooked burgers can be baked as above, at 375F for 22 to 25 minutes.
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14
Store in a covered container in the refrigerator for 3 to 5 days.
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15
Burgers can also be frozen in cooked or uncooked form for 2 months (see Rebeccas Notes).
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16
(per serving)
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17
Calories: 100
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18
Total Fat: 3.5g (0.5g saturated, 2g monounsaturated)
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19
Carbohydrates: 15g
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20
Protein: 3g
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21
Fiber: 3g
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22
Sodium: 223mg
