Ingredients
2 1/2 cups chickpeas
4 large eggs
1/2 teaspoon sea salt
1/3 cup chopped cilantro
1 onion, chopped
Grated zest of one lemon
1 cup sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)
Preparation
Combine the garbanzos, eggs, and salt in a food processor. Puree to a slightly chunky hummus. Pour into a mixing bowl and stir in the rest of the ingredients. Form into twelve patties. You can always add more bread crumbs to firm up the dough or a bit of water to moisten. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.
