Most people know them as garbanzo beans or chickpeas, but growing up in my Italian family ‘Ceci Beans’ was the only term we ever used. (Pronounced chay-chee)
This has always been a favorite food and I’m always looking for new ways to add them to our plate. A golden crisp crust on the outside but soft and creamy on the inside – with a decidedly Tuscan flavor profile going on. Delicious served with a tender spinach and ripe tomato salad.
If you dont dig eating vegetarian, these make a really good side dish for grilled steak!
- One 15-ounce can chick peas or garbanzo beans, well drained
- 1 egg
- 3 finely chopped scallions
- 1 garlic clove, minced
- 1 teaspoon Gourmet Garden Chile Pepper blend (fresh herb in tubes in produce section) or use half of a roasted red pepper from a jar, finely diced
- 1 teaspoon Gourmet Garden Italian Blend (or use ¼ teaspoon each dried basil and dried rosemary)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Place the chick peas in a medium shallow bowl and mash with a fork until crumbly but leaving some texture. Blend in the egg, scallions, garlic, red pepper blend, Italian herb blend, salt and pepper.
- Measure out about ⅓ cup of mixture and form into small thick patty. Do not flatten out or burgers will be dry. I use a small doughnut cutter to mold my burgers.
- Heat the oil in a nonstick skillet over medium heat.
- Gently cook both sides until golden brown.