Middle Eastern Chickpea Miniburgers

This is a five star recipe with a few changes. The ones I made had great flavor! I substituted a sweet potato for the new potato. I also added whole wheat flour to get a consistency where I could form a patty.

These were just alright. Not very tasty. Iused cilantro instead of parsley, but otherwise followed the recipe. There are much better veggie burger recipes from cooking light, so I'll be sticking with those.

This was the best chickpea burger recipe I've ever tried. A great, quick, healthy dinner. Topped it off with a quick sauce of plain yogurt, garlic, lemon juice, and chopped dill. YUMMY!

I was surprised how good these were, and I think the lemon zest had a lot to do with it. I added bread crumbs to the burgers and garnished them with pesto, sun dried tomatoes, and sauteed red onions. I will make these again for sure.

I make these and freeze them for a day when I don't have time to cook.

These are great and unique little burgers, but they could really use some spice, such as sriracha or Tabasco. Perhaps a spicy mayo instead of the regular canola mayo?

I absolutely LOVE these and so does my husband. The lemon zest makes the recipe! I don't serve them on buns as they already contain enough starch for one meal, but otherwise, no changes.

This recipe got my former roommate to eat her first chickpea, and she hasn't looked back! I use dried parsley instead of fresh, and I add a dash or two of red pepper to add a bit more flavor. Serve them without the bun with a side of roasted sweet potatoes and broccoli and you have a well-rounded plate for any weeknight!