Vegetarian Chickpea Burgers

• 2 teaspoons vegetable oil
• 1 brown onion small, finely chopped
• 2 cloves garlic crushed
• 28 ounces chickpeas canned, drained and rinsed
• 3/4 cup cooked long-grain brown rice 1/3 cup uncooked
• 3 tablespoons sun-dried tomato pesto
• 6 tablespoons all-purpose flour
• olive oil cooking spray
• rolls
• foccacia
• 1/3 cup greek style plain yogurt
• 1/2 tablespoon tahini
• 1 avocado small
• 2 1/2 cups arugula for serving
• canned beets
• sweet chili sauce
• potato wedges Sweet, 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 oil, brown onion, garlic, chickpeas, brown rice, tomato pesto, allpurpose, olive oil cooking spray, rolls, greek style plain yogurt, tahini, avocado, arugula, beets, sweet chili sauce, potato wedges

Taken from www.yummly.com/recipe/Vegetarian-Chickpea-Burgers-1406518 (may not work)