Chickpea Burgers - yes, Vegetarian!

2 cups fresh or one 15 oz can chickpeas, rinsed and drained (see note)
one 4 oz can diced green chiles
2 Tb dried parsley
1 tsp ground cumin
bread crumbs from 1 slice bread or 2/3 C
salt and pepper
2 eggs lightly beaten
2 Tb vegetable (canola) oil

In a food processor, pulse the chickpeas, green chiles and parsley until finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs with salt and pepper to taste. Stir in the egg and gently form four patties, each about 2/3 inch thick.

In a large skillet, heat the oil over medium-low heat. Cook the burgers for 4 minutes, turn over and cook for 3 minutes more, until browned. Serve with barbecue sauce, mustard, ketchup or mayonnaise.

Note: purchase dried chickpeas. Soak covered by an inch of cold water overnight, on the countertop. Next day, drain, add fresh water and put in large pot. Bring water to boil and reduce heat to simmer until beans are tender, about 1 1/2 hours.