Gluten Free Vegetarian Spinach and Chickpea Burgers

• 2 Tbsp plus 1 tsp olive oil
• 1 tsp toasted cumin seeds
• 1/4 cup (about 8 large cloves) finely chopped garlic
• 4 cups firmly packed fresh baby spinach
• 1 1/2 cups cooked chickpeas / garbanzo beans
• 2 eggs
• 2 Tbsp fresh lemon juice
• 1 tsp Celtic sea salt
• 1/3 cup chickpea flour of more if needed

1. Heat 1 teaspoon of the oil in a medium skillet. Add the cumin seeds and spinach and cook, tossing with tongs, until the spinach is completely wilted, 2 or 3 minutes. Transfer to a heatproof plate and allow to cool until safe to handle. Drain if necessary, wrap in a towel, and squeeze out as much liquid as possible. Chop finely.
2. Combine 1¼ cups of the chickpeas, the eggs, lemon juice, garlic and salt in a food processor. Pulse until the mixture resembles a chunky hummus.
3. In a large bowl, combine the spinach with the remaining ¼ cup beans and mash coarsely with a potato masher. Add the bean-egg mixture and stir thoroughly. Fold in the chickpea flour. The mixture should be sticky but somewhat pliable. Add more flour, 1 teaspoon at a time, if too wet, or a bit of water if too dry. Shape into 5 patties.
4. In an oven-safe skillet or nonstick sauté pan, heat the remaining 2 tablespoons oil over medium-high heat. When hot, add the patties and cook until browned on each side, 6  to 10 minutes total. Transfer the pan to the oven and bake for 12 to 15 minutes on about 350 F / 180 C, until the burgers are firm and cooked through. YUMMO!

**This recipe is from: Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Reprinted by permission of the publisher, The Experiment, LLC. Available wherever books are sold, $16.95. 
To order bulk copies contact: info@theexperimentpublishing.com.