Low in fat, high in protein this veggie burger will delight your palate!
Soak the chick-pea over night. Then cook them for about 30 min adding a pinch of baking soda to accellerate the cooking.
Give the chick-pea a whizz in the blender adding the oil and the half onion till the mixture becomes smooth.
Add the salt, pepper, tumeric and the fresh parsley finely cut.
Scrape into a bowl and add the eggs and the breadcrumbs. Mix.
Form 8 burgers, I used a glass to give them the rounded shape.
Then heat the oil in a frying pan till hot, and fry the burgers few minutes on each side. You should keep the heat medium and check they don't burn.
Serve with some fresh salad and classic ketchup.
I like not to use tin chick-pea, that is way the cooking time requires more, also you will need to remember to soak the chick-pea over night. It is one more effort but in the end I think the quality is better.
