Masala Chickpea Burger

• 2 cups (328 g) cooked white chickpeas
• 2 cups (380 g) cooked brown rice (any kind)
• 1 cup (150 g) uncooked yam or sweet potato, peeled and grated
• 1 carrot, grated (you can also use zucchini)
• 1/2 cup (35 g) white cabbage, grated
• 1/2 small white onion, peeled and minced
• 1 (1 inch 2.5-cm)) piece ginger root, peeled and grated or minced
• 3/4 cup (69 g) gram (chickpea) flour (besan)
• 1 tablespoon coarse sea salt
• 1 teaspoon turmeric powder
• 1 teaspoon red chile powder or cayenne
• 2 teaspoons garam masala
• 1 tablespoon ground coriander
• 1/4 cup (4 g) minced fresh cilantro
• 2 tablespoons oil, plus more for pan frying

1. In a food processor, blend the chickpeas and rice until well combined.
2. Add the remaining ingredients and process again until smooth.
3. With your hands, form the mixture into small balls and flatten them into patties.
4. If the dough is too sticky and soft, just add a little more gram flour.
5. Set aside on a tray.
6. In a shallow frying pan, heat the oil over medium-high heat.
7. Add the patties and heat until browned on both sides, 2 to 3 minutes per side.
8. I like to put a lid on the pan and cook for an additional minute on each side to make sure the patties and the gram flour are cooked through.
9. Serve on a hamburger bun with all the fixings, or on a large lettuce leaf for a lighter meal.

brown rice, sweet potato, carrot, white cabbage, white onion, ginger root, gram, salt, turmeric powder, red chile, garam masala, ground coriander, fresh cilantro, oil

Taken from www.cookstr.com/recipes/masala-chickpea-burger (may not work)