I love exploring new burger recipes, and that includes patties made from chicken, fish or vegetarian substitutes. Bean burgers are a great meatless option that can take on various spices and flavor additions. My family loves falafel, so we often opt for making them burger-style. Note that they are a bit more finicky than meat patties. Be sure to let the mixture rest before cooking to let the breadcrumbs absorb excess liquid, and take care handling the patties because they can crumble easily.

1 can (15 ounces) chickpeas, rinsed and well drained
1/2 onion, quartered
1/2 cup packed parsley leaves
2 cloves garlic
1/4 cup breadcrumbs
2 teaspoons cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
Pinch ground cayenne pepper
1/4 cup vegetable or olive oil

1. Preheat oven to 375 degrees. In a food processor, add chickpeas and pulse until well chopped and somewhat smooth. Transfer to a bowl. Add onion, parsley and garlic to food processor and pulse until finely chopped, then transfer to the bowl with the chickpeas. Add the breadcrumbs and spices and mix until uniformly incorporated. Let mixture rest 20 minutes.

2. Pour cooking oil into a skillet and heat to medium. Divide chickpea mixture into 4 patties and gently place in hot pan. Cook 4 minutes, then carefully flip and cook another 4 minutes.

3. Transfer to a rimmed baking sheet and bake 15 minutes, until cooked through. Let burgers rest 10 minutes to firm up before serving. Serve with hummus, cucumber, tomato, lettuce, pickled onions or other favorite toppings.

Serves 4.