Mediterranean Chickpea Burgers with Sundried Tomatoes  

with Sundried Tomato, Basil, Garlic Aioli

These chickpea burgers have a lot of flavor and are vegan.  The recipe makes 8 so I formed them into patties and froze the leftovers so I could have a quick dinner on a night I didn’t feel like cooking.  I used my food processor, and minced chickpeas, oatmeal, spinach, garlic, onions, lemon, tomato paste and sundried tomatoes.  Ground flax seeds mixed with water replaces the egg, but you could use an egg instead to bind the mixture together if you don’t need it to be vegan.  I sautéed the patties in a skillet and while they were cooking, made a quick aioli to put on the bun with basil, sundried tomatoes, garlic and mayonnaise.  This really adds a lot of flavor to the burger.  I garnished the burger with romaine lettuce, sliced onion, sliced tomato and some avocado so it was a filling dinner!  It was a 3 napkin dinner and messy, but really good.  I buy the sundried tomatoes in olive oil at Trader Joe’s, as well as their frozen basil that is frozen in teaspoon sized portions which quickly thaw and can be added to a myriad of dishes in the freezer section.  It’s a great way to keep fresh basil on hand at all times even in the winter.  Click here for the recipe….