Chickpea Burgers

About 4 servings

2 teaspoons extra-virgin olive oil
2 large scallions, white part only, finely chopped
3/4 cup finely chopped mushrooms
1/2 teaspoon curry powder
1 cup cooked or canned chick peas, drained well
2 large cloves garlic, minced or pressed
1/4 teaspoon salt, or to taste
1/2 to 3/4 cup liquid from chick peas (or use part vegetable broth or
water if there isn't enough)
3/4 cup fine, dry bread crumbs
additional oil or oil spray for frying (optional)
rolls, ketchup, lettuce, tomato, or other burger fixings

Heat the oil in a small skillet over medium-high heat. Add the scallions
and mushrooms and saute until soft, about three or four minutes. Cool
slightly, then place in a blender or food processor along with the curry
powder, chickpeas, garlic, salt, and enough liquid to blend or process
until smooth. Pour into a mixing bowl and stir in the breadcrumbs until
well combined. Shape into patties and fry in a lightly oiled skillet, or
spray lightly with oil and broil, until browned on one side, then turn and
brown the other. Serve hot on rolls with your favourite toppings, or on a
plate with potatoes or rice and a salad. Leftovers are good the next day
either cold or reheated on sandwiches.

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