Vegetarian Chickpea Burgers

• 2 tsp vegetable or olive oil
• 1 None small brown onion, finely chopped
• 2 None cloves garlic, crushed
• None 28 oz canned chickpeas, drained and rinsed
• 3/4 cup cooked long-grain brown rice (1/3 cup uncooked)
• 3 tbsp sun-dried tomato pesto
• 6 tbsp, plus 2 tsp all-purpose flour
• None None Olive oil cooking spray
• None None Foccacia, or other rolls, for serving
• 1/3 cup Greek-style plain yogurt
• 1/2 tbsp tahini
• 1 None small avocado
• 2 1/2 cups arugula, for serving
• None None Sliced canned beets and sweet chili sauce, to serve
• None None Sweet potato wedges, to serve

1. In a large skillet, heat oil over moderate heat. Add onion; cook and stir for 5 mins. Add garlic; cook and stir for 1 min. Cool slightly. Process onion mixture, chickpeas, rice and pesto until combined, scraping down side of bowl with a spatula. Season.
2. Shape mixture into four patties, 4 inches in diameter. Lightly dust patties with flour. Spray a large non-stick skillet with oil and cook patties over moderately high heat for 2-3 mins each or until golden.
3. Toast rolls. Whisk yogurt and tahini in a small bowl. Spread each piece of toast with avocado. Top with arugula, sliced beets, a patty and a dollop of tahini yogurt. Drizzle with sweet chili sauce to taste. Serve with sweet potato wedges.

vegetable, brown onion, garlic, chickpeas, brown rice, tomato pesto, flour, olive oil cooking spray, other rolls, yogurt, tahini, avocado, arugula, chili sauce, potato wedges

Taken from recipes-plus.com/api/v2.0/recipes/23293 (may not work)