No, veggie burgers don’t need a billion ingredients. This recipe, fresh from the Big Little Recipes cookbook only includes 3 and no one will be the wiser! The trick is to start with soaked (not canned) beans and then grind soaked chickpeas into oblivion, a time-tested strategy for Middle Eastern falafel. These hold well together and yield a crackly crust with a meaty center. GET THE RECIPE ►► https://f52.co/3zFMYN4Also mentioned in this videoJoe Yonan's Black Bean-Chipotle Falafel Burgers | Genius Recipes: https://f52.co/39Ma8XiPREP TIME: 13 hours 15 minutesCOOK TIME: 8 minutesMAKES: 6 burgersINGREDIENTSBurgers1 cup (180 grams) dried chickpeas1 teaspoon Diamond Crystal kosher salt1 (12-ounce/340-gram) can marinated artichokes, drained½ cups (70 grams) drained, julienned sun-dried tomatoesFixingsYour pick of bread (like a potato bun, English muffin, or grainy toast)Your pick of toppings (say, sliced cheddar and juicy tomato, spicy mayo, and raw onion, or Dijon mustard and sweet pickles)Adapted with permission from Big Little Recipes by Emma Laperruque, published by Ten Speed Press, October 26, 2021. —Emma LaperruqueSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.