Hummus-Inspired Garbanzo Burgers Pack Nutrition, Flavor

Ever feel like just having carrots and hummus for dinner? It's a delicious snack for sure, so we turned it into a burger! And since February is American Heart Month, we figured it's the perfect time to offer-up a meat-free meal.

Legumes are typically low in fat and contain no cholesterol. They are also high in folate, iron, potassium, and magnesium. Eating more servings of protein-and-fiber-packed legumes, like garbanzo beans, instead of meat is a heart-healthy choice!

Legumes are also very affordable. Whether you buy them by the can or in bulk, you can find many organic varieties.

This hearty garbanzo burger patty doesn't need a bun, but feel free to serve it on your favorite bread or wrapped in collard green leaves. We enjoy them topped with microgreens and guacamole. The lime in the guacamole provides some vitamin C, which helps repair and maintain bones, cartilage, teeth, and can protect against cardiovascular disease, according to WebMD. Vitamin C also helps our bodies absorb iron, which is found in the garbanzo beans.

See the recipes below for a healthy meal that will satisfy both your hummus and burger cravings!

Garbanzo Burgers

Serves about 6

Ingredients

• 2 cans organic garbanzo beans
• 3 Tbsp. organic cold pressed olive oil
• 1 Tbsp. organic Tahini
• 1 large organic carrot, peeled and finely chopped
• 1/3 cup chopped organic Italian parsley
• 2 large cloves organic garlic, minced
• ½ cup organic yellow onion, finely chopped
• 2 Tbsp. organic garbanzo flour (optional)
• 1 tsp. cumin
• ½ tsp. fresh ground pepper
• ½ tsp. sea salt
• 1/8 tsp. cayenne pepper (omit if you don't want some spice in the patties)
• 2. tsp. organic coconut oil for cooking (optional)
• Microgreens for serving

Directions

Blend beans and olive oil in a food processor. Leave mixture slightly chunky so you can see some of the beans—this way you get a variety of textures in each bite! Scoop into large mixing bowl. Add the rest of ingredients. Garbanzo flour is optional. If the patties are staying together, feel free to leave it out. But it they have too much water, you’ll need to add something like garbanzo flour to hold them together. Mix with clean hands and shape into patties.

Heat some of the coconut oil in a skillet. Once oil is melted and pan is hot, drop in patties. Let brown on both sides before cooling on a paper towel or rack. You can also bake these, but they can get a bit dry so you have to time them carefully. Place patties on a baking sheet lined with parchment paper so they don’t stick. Bake at 325 degrees for 12 minutes or until warmed through.

Serve patties on a bun, or better yet, in washed collard green leaves. Or serve alone with microgreens and guacamole.

Guacamole

Serves about 6

Ingredients

• 2 medium organic avocados
• Juice of 1 lime
• 1 cloves garlic, minced
• Pinch of sea salt

Directions

Slice avocado in half, remove pit, and scoop out insides. Juice the lime, then add the minced garlic and sea salt. Mash with a fork until combined. Refrigerate until ready to serve.

What are your favorite meat-free recipes? Share them with us in the comments!