veggie copy


  • 2 1/2 cups canned garbanzo beans, drained and rinsed
  • 4 eggs
  • 1/2 tsp. salt
  • 1/2 chili powder
  • 1/3 cup chopped fresh cilantro
  • 1 onion, chopped
  • 1 Tbsp. lemon zest
  • 1 cup chopped alfalfa or broccoli sprouts or finely chopped broccoli
  • 1 cup whole-grain seasoned bread crumbs
  • 1 Tbsp. olive oil


Buns, sliced avocado, tomato and onion for serving

Combine the beans, eggs, salt and chili powder in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, lemon zest and sprouts.

Add bread crumbs, stir and let sit for a couple of minutes. The mixture should be moist enough to easily form and hold a patty shape. Form mixture into eight patties.

Heat oil in a heavy skillet over medium-low heat. Working in batches, add patties to skillet, cover and cook for 7 to 10 minutes until the bottoms begin to brown. Flip patties and cook the second side for 7 minutes, or until golden. Serve on buns topped with avocado, tomato and onion.