Chickpea Burgers with Garlic Naan and Yogurt Sauce

About a week ago, Emily of A Cambridge Story posted an awesome recipe for Chickpea Burgers with Naan and Yogurt Sauce.  Everything about the meal looked so good to me and I immediately flagged it to make in my own kitchen.  I finally got a chance to make these on Monday night and they were fantastic!

I followed Emily's recipe pretty closely although I did make a few minor modifications.  First, I gathered my ingredients for the chickpea burgers. 

This included:

The picture only shows one egg, but I ended up using two.

• 1 can chickpeas (drained and rinsed)
• 1 cup panko bread crumbs
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 cup of parsley
• Salt and pepper to taste
• 2 eggs

I threw all of these ingredients in the food processor and I loved all of the bright colors!

I pulsed until it turned into fine crumbs.

I then put the chickpea mixture in a large bowl and mixed it by hand with one large egg.  The chickpea mixture seemed way too dry so I ended up putting in another egg to keep the burger from crumbling.  Using my hands, I shaped the chickpea mixture into four burgers and set them aside.

I then turned my attention to the yogurt sauce, which was super easy to prepare.  I picked up a seven ounce serving of Greek yogurt so I doubled the other sauce ingredients.

• 7 ounces of Greek yogurt
• 1 lemon zested and juiced
• 1/2 cup red onion, roughly chopped
• 1/2 cup parsley
• Salt and pepper, to taste

I threw all of the ingredients in the food processor and pulsed until it was a smooth creamy yogurt sauce.  I was nervous that the red onion would overpower the flavor of the yogurt sauce but it ended up being perfect.

I picked up some garlic naan at Whole Foods to use as the bread for the chickpea burgers.  I love garlic and I couldn't resist garlic naan!

I brushed some olive oil onto two pieces of naan and warmed them up in the oven at 400 degrees for a few minutes.  While I was working on the naan, Bret started grilling the chickpea burgers on our grill pan.  When they were done, I put a chickpea burger on the naan and topped it with the yogurt sauce. 

I wrapped the naan around the chickpea burger in a taco-style.  But after photographing it and actually starting to eat it, I ended up cutting the chickpea burger in half to fit in the naan as more of a wrap.  This meal was seriously packed with flavor and I felt like this was the kind of food you'd get at an ethnic street fair (in the good way) instead of making in the kitchen with really simple ingredients.

Thanks to Emily for sharing this great recipe!  I've been finding lots of great inspiration lately from food blogs.  Tell me, what food blogs inspire you and why?