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They're called burgers, but there's no need to put these meatless creations between the top and bottom of gluten-free or regular hamburger buns. The cumin seed and chickpea flour are simple additions that provide flavor and texture.

The flour is available in some organic markets and in many Indian markets (where it often is called gram flour). Or you can grind dried chickpeas in a food processor.

Serve with carrot sticks or baked sweet potato fries.

This list is just for shopping; to view the entire recipe, just click on the link.

Spinach-Chickpea Burgers
Makes five 4-inch patties

Adapted from "Veggie Burgers Every Which Way," by Lukas Volger (The Experiment, 2010).

5 ounces fresh spinach

1 teaspoon cumin seeds

1 3/4 cups cooked chickpeas (from 2 cans; if using canned, preferably a no-salt-added brand such as Eden

2 large eggs

1 lemon

1/2 cup chickpea flour (see note above), or more as needed

Questions?

-- Bonnie S. Benwick