We’ll get to these delicious Cilantro Chickpea Veggie Burgers soon, but before we do I have to tell you that…
Brett has officially been “Chinesed.”
About a week ago, Brett and I started to notice all of Brett’s clothes were a little baggier and his face looked thinner. He had previously mentioned that his clothes felt looser, but we thought it was because we don’t own a dryer and lots of our clothes are getting stretched out in the wash. Soon enough, however, thanks to other friend’s comments, we decided that yes, Brett has definitely lost weight. The fact that we hadn’t noticed his gradual weight-loss made it seem as if he had lost a bunch of weight overnight and all of a sudden it was very obvious.
I like to say that Brett has been “Chinesed.” Something seems to happen to guys when they live in China for any length of time and they start to drop some weight. Especially if they’re like Brett and enjoy being active as well. He’s eating the same amount of food as he would normally if we were living in America, but everything we eat is all fresh and mostly non-processed. He’s away from his favorite fast-foods like Five Guys and Chick-fil-A and when you pair that with lots of running, you get a skinnier Brett.
At first I was worried and wanted Brett to start pounding down the food. But after a little more thought, I realized that I want him to be healthy rather than larger and living off processed foods or eating more than he’s hungry for. I’m just hoping our family doesn’t think I’m not feeding him the next time they see him!
Well, enough about my husbands weight. Let’s talk about food!
When asked what my favorite kind of food is, after lots of internal debate I often answer “sandwiches.” While my favorites are always changing, I never get sick of delicious food sandwiched between two slices of bread. Anything I can hold in my hands and take a big bite out of is right up my alley. I love all kinds of sandwiches and thankfully there are so many plant-based ways to create a delicious sandwich. From simple sandwiches like peanut butter and jelly to more exciting combinations like lentil sloppy joes or chickpea salad, the possibilities are numerous!
But one of my favorite types of sandwiches are burgers…veggie burgers! They’re so hearty and filling and depending on what condiments you use, they can take a number of different forms. While I’ve always loved ketchup and mustard since I was little, I’ve grown to love veggies and hummus on my burgers, especially this Cilantro Chickpea Veggie Burger!
One thing Brett really misses about the states is being able to eat a burger. While I know I could buy meat here, the way its sold (hanging on hooks in the open air) still grosses me out so I’ve still yet to buy and prepare meat for Brett. Thankfully the produce is abundant here so I’ve been able to whip up some veggie burgers that both Brett and I to enjoy. We can dress them up however we please, giving us completely different flavor profiles, yet we still feel like we’re eating the same meal.
These Cilantro Chickpea Veggie Burgers pair beautifully with my Pumpkin Hummus. I hope you give them a try! If you do, let me know by leaving a comment or taking a picture and tagging #theconscientiouseater on Instagram!
- 1 15 oz. can chickpeas, drained and rinsed
- 1 small bunch cilantro, coarsely chopped
- 1 lemon (all of the zest, half of the juice)
- 2 cloves garlic, coarsely chopped
- 1 teaspoon cumin
- ¼ teaspoon salt
- freshly ground black pepper, to taste
- crushed red pepper flakes, to taste
- 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons of water)
- ¾ cups oat flour
- ½ red onion, diced
- 2 tablespoons sunflower seeds, coarsely chopped
- Preheat your oven to 375F/190C and line a baking sheet with a silicone baking mat or non-stick baking paper. Set aside.
- Prepare your flax egg by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside to thicken.
- In a food processor or high speed blender, combine the chickpeas, cilantro, lemon zest and juice, garlic and spices. Process until almost paste-like, but with a little texture.
- Pour the chickpea mixture into a large bowl and add in the flax egg, oat flour, red onion and sunflower seeds and stir until well combined.
- Divide the batter into 4-6 sections, depending on your preference, and use your hands to form the sections of dough into patties about ½ inch thick.
- Place the patties on your prepared baking tray and bake them in the oven for about 30 minutes, flipping half way through, or until the patties reach your desired dryness. Bake the patties longer for dryer, firmer patties or take them out sooner for softer, doughier patties.
- Serve on buns or a bed of lettuce with the toppings of your choice.