Bottom line: too greasy tasting to someone used to McD WOE, but great texture and nice spicing. Spinach & tomato were barely detectable. Some large chickpea chunks, along with more finely ground made the texture nice. Not as spicy as falafel, but something great for a bun with lettuce & tomato. (As long as you don't follow McD WOE.)
Nutrition facts (not McD, but not awful): http://www.kelloggs.com/content/dam/common/products/nutrition/124518.jpg
Anyone making McD-compliant chickpea burgers? Tips? (I'm a burger newbie, but I seem to recall hearing that Jeff Novick recommended kidney beans and chickpeas have a very different texture.)Ingredients:
COOKED CHICKPEAS (WATER, CHICKPEAS), WATER, COOKED BROWN RICE (WATER, BROWN RICE), ONION, GARLIC (GARLIC, WATER), CORN OIL, WHOLE GRAIN OATS, SOY FLOUR, SPINACH, WHEAT GLUTEN, EGG WHITES, CALCIUM CASEINATE (FROM MILK), DICED ROMA TOMATOES, CONTAINS TWO PERCENT OR LESS OF SOY PROTEIN CONCENTRATE, ONION POWDER, CORNSTARCH, SUGAR, CANOLA OIL, SOY PROTEIN ISOLATE, SALT, HYDROLYZED CORN PROTEIN, SPICES, NATURAL FLAVORS, YEAST EXTRACT, HYDROLYZED WHEAT PROTEIN, GARLIC POWDER, HYDROLYZED SOY PROTEIN, XANTHAN GUM, THIAMIN HYDROCHLORIDE, DEXTROSE, CORN SYRUP SOLIDS, JALAPENO PEPPER, AUTOLYZED YEAST EXTRACT, CITRIC ACID, VINEGAR, CARAMEL COLOR, GUM ACACIA, LEMON JUICE, PAPRIKA EXTRACT (FOR COLOR), PAPRIKA (FOR COLOR).
I searched around and found a few recipes that look modifiable -