Club Med Veggie Burgers

[Amanda Perry]

CLUB MED VEGGIE BURGER

Cook these yummy, cleanse-friendly patties all in one go and
freeze the leftovers.2 1/2 cups fresh or canned chickpeas, rinsed and drained
4 large eggs
2 tbsp tahini
2 tsp cumin
1/2 tsp sea salt
1/3 cup fresh chopped cilantro
1 onion chopped
grated zest of one lemon
1&1/4 c. slow-cook rolled oats, ground to a coarse flour in a
food processor
1 tablespoon olive oil

Combine the chickpeas, eggs, tahini, cumin and salt in a
food processor, and puree till the consistency of thick, chunky
hummus. Transfer to a bowl and add cilantro, onion, zest, and
ground oats, stir, and let sit for a couple of minutes so the
oatmeal can absorb some of the wet mixture.
Heat oil in skillet on medium low. Using a greased ice cream
scoop or large spoon, add 4 scoops of mixture to the pan and
flatten gently with a spatula to form a patty. Cover and cook
for 7 minutes, or until bottoms brown, then flip and cook on
second side 7 minutes. I often get two pans going at once to
cook all of the patties as quickly as possible, as you have to
work in batches. Make sure you keep the heat under medium,
otherwise you will likely burn the bottoms.

Serve with Yummus Hummus and spinach.