First, clean the black cabbage leaves by removing the core, then cut them coarsely.
Rinse well, then blanch for 5 minutes in lightly salted boiling water, then drain.
Heat 1 drizzle of oil in a non-stick pan with the garlic, then add the cabbage, let it flavour, stirring for a few minutes, then remove the garlic and season with salt.
While the cabbage is cooking, drain the chickpeas well and blend them roughly together with salt, lemon and 2-3 tablespoons of oil.
Combine the chickpeas, cabbage and egg yolk in a bowl, season with salt and pepper and mix, then add the breadcrumbs: you should obtain a firm and malleable mixture, but not too dry.
Let a drizzle of oil heat up in a non-stick pan (you can use the same one in which you flavored the black cabbage leaves) and create the burgers in it using a pastry cutter of approximately 8 cm, compacting them well with the back of a spoon.
Cook the burgers for 3 minutes on medium heat, then turn them gently with a spatula and let the second side cook for another 2-3 minutes.
The black cabbage burgers are ready, all you have to do is serve them.
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