8 Scallions (Sliced Thin) (Don't substitute for Onion)
½ Cup of Minced Fresh Cilantro
2 Cans of Chickpeas (15 Ounce), Drained & Rinsed
2 Large Eggs
3 Tablespoons of Extra Virgin Olive Oil
1 Teaspoon of Garam Masala
⅛ Teaspoon of Cayenne Pepper
1 Cup of Whole Wheat Panko Crumbs
1 Shallot, Minced
Vegetable Cooking Spray
Instructions
Line a baking sheet with parchment paper. Shred Cucumber using a coarse grater and top with ½ Teaspoon of Salt in a fine mesh strainer to drain for 15 minutes. Combine Cucumber, 1 cup of Fat Free Greek Yogurt, 4 Tablespoons of Scallions and 1 Tablespoon of Cilantro in a bowl and season with more Salt and Pepper to taste. Cover.
Pulse drained Chickpeas in a food processor to a coarse puree (where just a few large pieces of Chickpeas are left). About 8-10 pulses.
In a bowl, whisk Eggs, 1 Tablespoon of Olive Oil, Garam Masala, Cayenne and ¼ Teaspoon of Salt together.
Stir in Chickpeas, Whole Wheat Panko Crumbs, Shallot and remaining ½ Cup of Greek Yogurt, remaining Scallions and Cilantro until well combined. Divide Chickpea mixture in 4 burgers of equal size and place on lined baking sheet.
Put Cucumber Sauce and Chickpea Burgers into the refrigerator for 1 hour to chill or up to 24 hours.
When ready to cook, remove Cucumber Sauce from the refrigerator and bring to room temperature while preparing burgers.
Spray a large skillet liberally with Vegetable Cooking Spray over medium heat. Also add in 2 Tablespoons of Olive Oil and tilt to coat the entire skillet.
Gently add in the 4 Chickpea Burgers and cook until browned on both sides - about 8 minutes per side. Serve with Cucumber Yogurt Sauce.
This makes 4 "Burgers" at 5 Points per burger including the Cucumber Yogurt Sauce. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/chickpea-burgers-with-cucumber-yogurt-sauce-healthy-eating-vegetarian-recipes/