Ingredients

• 2 (15 ounce) cans low sodium garbanzo beans, drained
• 1/3 cup tahini
• 1 cup panko breadcrumbs
• 1 large egg
• 1/2 cup frozen chopped spinach, defrosted
• 1/2 cup sliced green onion
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/2 teaspoons kosher salt
• 1/2 cup chopped roasted red pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped kalamata olive
• cooking spray

Instructions

1. Preheat oven to 400°F Place the garbanzo beans, tahini, breadcrumbs, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, cumin, coriander, and salt in the food processor. Pulse until the garbanzo beans are mostly smooth. DO NOT over-process--a few chunks are fine.

2. Scoop the mixture into a bowl and fold in the roasted red peppers, feta, and olives.

3. Spray a cookie sheet well with pan spray. Shape the mix into 6 equally sized patties, flattening slightly, and place on the cookie sheet.

4. Bake the burgers in the oven for 20 minutes. Use a spatula to flip the burgers and continue to cook for an additional 20 minutes, until golden brown.

5. Serve on a toasted burger bun with lettuce, tomato and tzatziki sauce if desired.