Mediterranean Garbanzo Burgers

The start of the new year means a change in some way for most people. Starting over with a clean slate is a chance to make positive changes in our lives. Whether those changes are starting a new diet, a smoking cessation plan, or just adding more of something good and eliminating something bad. Change is good. Change helps us grow as human beings. Change helps us spread our wings and fly.

This new year I am incorporating a vegan diet for both my husband and myself. Our health depends on it. When I eat a vegan diet I feel better, when my husband thinks vegan he thinks flavor but he does not want to give up his regular food, and since he is now highly allergic to soy I will have to come up with satisfying vegan dishes that are suitable for a soy-free, gluten-free diet.

I thought I would start the month off with a burger that is sure to please. This Mediterranean Garbanzo Burger is a take off of my own meat (ground turkey) version. This is as easy as mixing up hamburger with spices, plus it is baked so there is less mess and it is quicker.

Mediterranean Garbanzo Burgers

Makes 6 burgers

2 cups cooked garbanzo beans, mashed

1 bunch fresh baby spinach, stems removed and chopped

½ cup artichoke hearts, chopped

¼ small onion, minced

Salt and Pepper to taste

¼ cup whole spelt flour

1 clove garlic, minced

2 T. minced Italian flat leaf parsley

Mix together in a bowl. Shape into patties. Place on sprayed cookie sheet. Bake at 350* for 20 minutes. Turn and bake for 10 more minutes.

Nutritional Info Per burger: Calories: 137; Total fat: 1.3 g; Cholesterol: 0mg; Sodium: 295.2 mg; Potassium: 546.2 mg; Total Carbohydrates: 26.3 g; Dietary Fiber: 6.4 g; Sugars: 0.3 g; Protein: 7g.

Serve these topped with fresh sliced tomatoes, sliced cucumbers, or wrap in lettuce leaves instead of bread. I usually serve them plain on a plate with a baked sweet potato and a salad.