I've spent last week
When I tried to make chickpea puree as described in the recipe the mashed up chickpeas clogged the immersion blender and formed a layer above the intact chickpeas, making it very difficult to mix everything evenly. Transfering the whole lot into a shallower bowl made mixing a bit easier but resulted in little bits of chickpea flying everywhere. At this point I got a little impatient and proceeded with about 50% intact chickpeas. The resulting "dough" seemed a little dry but with a little luck it might hold together when flipping the burgers over. Which it didn't. Instead of burgers, lunch consisted of tasty but a little dry chickpea stir-fry.
Re-reading the recipe to figure out where I went wrong, I realized that I forgot to include the bread crumbs which would have made everything even more dry. Next time I will add another egg and maybe 1-3 Tbsp milk for extra moisture.
Source: essen&trinken Für jeden Tag Juli 2009
1 small onion
1 clove garlic
3 stems parsley
1 can chickpeas; 265 g nett weight
5 Tbsp bread crumbs
1-2 tsp lemon juice
2 Tbsp clarified butter
Finely dice garlic and onion. Mince parsley. Drain chickpeas.
In a vessel with tall sides puree the chickpeas with an insertion mixer.*
Fold in garlic onion, parsley, egg and bread crumbs. Add salt, pepper and cummin to taste.
Using your wet hands form four burgers.
Melt the clarified butter in a non-stick pan. Fry the burgers about 3 minutes on each side on medium heat until golden brown.
* Do this in small batches. Or better yet in a stand mixer.