Vegetable Burgers - cooking recipe

Ingredients

2 (300 g) cans chickpeas, rinsed and drained
2 tablespoons water
1/4 cup olive oil
1 medium onion, finely chopped
1 leek, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
50 g baby spinach leaves, chopped
1/2 cup tasty cheese, finely grated
3 baby carrots, grated
2 eggs, lightly beaten
1/4 cup wheat germ

Preparation

Place the chickpeas and water into a food processor, and process until the mixture is the consistency of a coarse paste.
Heat 1 tablespoon of olive oil in a large non-stick pan over a medium heat, and saute the onion, garlic and leek until they have softened, about 4 minutes; then add the cumin and saute, stirring, for another minute; then add the chopped spinach for about 1 minute, still stirring, until the spinach begins to wilt.
In a large bowl, combine the chickpea paste, onion mixture, cheese, carrot, eggs and wheat germ; and season to taste; then shape into 4 even-sized patties.
Heat the remaining oil in the same pan that was used earlier, and cook the burgers until golden, about 2 minutes on each side; then drain on paper towels.
Serve in a crispy roll with hummus or tzatziki and salad greens.